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Delivery 5/31/23


  1. Dill

  2. Green Garlic

  3. Rhubarb

  4. Arugula

  5. Curly Kale

  6. Ground Pork / Gouda Cheese


  1. Gallatin Valley Botanical - Bozeman

  2. Gallatin Valley Botanical - Bozeman

  3. Bear Canyon Farm - Bozeman

  4. Amaltheia Organic Produce - Bozeman

  5. Amaltheia Organic Produce - Bozeman

  6. Black Dog Farm - Livingston / Flathead Lake Cheese - Polson


Rhubarb Chutney

Adapted from multiple sources. Yields ~4 C. Chutney is a complex condiment somewhere between a pickle and a jam. It's sweet, tangy, and a little spicy. Enjoy it with cheese or charcuterie, dollop on top of grilled or roasted meats, or serve with plain yogurt and rice to accompany an Indian-style curry.

3/4 C brown sugar

1/3 C cider vinegar

1 Tbs green garlic, minced

3/4 tsp ground ginger - or use 2-3 Tbs minced fresh ginger

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/4 tsp crushed red pepper flakes - or, for a different kind of spice, use ~10 whole peppercorns

1/8-1/4 tsp ground cloves, or 4-5 whole cloves

4 C rhubarb, coarsely chopped

1/2 C red onion, chopped - some recipes call for tart apples and no onion. Either works!

1/3 C raisins - golden or regular

  • In a large saucepan, combine the sugar, vinegar, green garlic, ginger, cumin, cinnamon, red pepper flakes, and cloves. Bring to a boil. Reduce heat; simmer uncovered until sugar is dissolved, ~2 min.

  • Add the rhubarb, onion/apple, and raisins. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 5-10 minutes.

  • Allow to cool completely and store in the refrigerator. If you used whole spices like cloves or peppercorns, you can remove them before storing.


Italian Fennel Sausage Patties with Sautéd Kale & Rhubarb

Recipes adapted from Melissa Clark and Samin Nosrat, NYTimes Cooking. Serves ~4.

For the sausage:

2 tsp kosher salt or 1 tsp fine sea salt

1 1/2 tsp fennel seed, coarsley ground

1-2 tsp red pepper flakes, depending how much spice you like

1 lb ground pork

2 tsp green garlic, finely chopped

1 tsp dry white wine or vermouth

Extra-virgin olive oil

  • In a large bowl, combine salt, fennel seed, and red pepper flakes. Add the pork to the spice mixture along with the garlic and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.

  • Heat a cast-iron pan or other large skillet over medium heat. Use a heaping Tbs of pork mixture to make a small, thin sausage patty. Add a tsp or so of olive oil and cook the patty for 2-3 min on each side, or until cooked through. Taste the cooked patty, then adjust seasoning in the uncooked sausage mixture as needed and mix to combine. Refrigerate for ~30 min to allow flavors to fully meld. (Or, if making ahead, cover and refrigerate or freeze until needed.)

  • To cook the sausage, form them into 2-3 inch patties. Heat the cast-iron pan on medium heat. Add 1 Tbs olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 -4 min per side, or until browned on the surface and cooked through. Cook in batches if needed

  • Drain sausages on paper towels and set aside while you make the greens.

For the rhubarb and kale:

2 Tbs extra-virgin olive oil

1 lb fennel sausage patties (recipe above), or any sausage links you have

1 shallot, finely chopped - sub ~1/4 of any onion you have

1 1/2 tsp mustard seeds

1-2 stalks green garlic, chopped

1/2 C rhubarb, thinly sliced

1 bunch kale, center rib removed, leaves chopped

Salt and pepper, to taste

  • Heat oil in a large skillet. Add shallot and reduce heat to medium. Cook until tender, ~5 min.

  • Stir in mustard seeds and garlic; cook 1 min. Add rhubarb and greens, a handful at a time, and a large pinch of salt. Cook until the greens wilt and become tender, ~10 min. Season with more salt and pepper. Serve the warm fennel sausage patties on top of the warm greens.


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