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Delivery 5/6/20


  1. Spring Radishes

  2. Spinach

  3. Shallots

  4. Lion's Mane Mushrooms

  5. Aurora Farmer's Cheese

  6. Dozen Pullet Eggs (some may get regular eggs)


  1. Chance Farm - Bozeman

  2. Amaltheia Organic Dairy - Belgrade

  3. Ploughshare Farm - Moiese

  4. Mother Fungi - Missoula

  5. Tucker Family Farm - Victor

  6. Black Dog Farm - Livingston


Item Notes:

  • Lion's Mane mushrooms are a variety I've never tried before. They're shaggy and beautiful! They're also supposed to be delicious and healthy, so I hope you enjoy experimenting with them. Sauteeing mushrooms is almost always a safe bet - I think these would lend themselves well to Asian flavors: soy sauce, garlic, etc, and would be a treat in a stir-fry. Or, sauteed along with greens and garlic, with a splash of lemon or vinegar, and an egg on top.

  • Farmer's Cheese is a mild-flavored fresh cheese, similar to feta, queso fresco, or paneer. It should be soft, creamy, and a little crumbly; able to hold it shape somewhat, but could also be coaxed into a spread.

  • Pullets are the early eggs of young chickens - who are also called pullets. Their early eggs are smaller than regular eggs while they get hang of laying. Pullet eggs are just as delicious and nutritious, but since they're smaller, you'll want to adjust recipes accordingly, ~3 pullets for 2 regular eggs.


Enjoying Radishes...

Radishes grow well in MT and are among the season's first crops. Sadly, they're one of the least liked vegetables I've ever met! I understand, we all have things we just can't abide, but hopefully you'll try them a few ways before giving up.

Be sure to separate the greens from the radishes if they come attached. Do this right away, before you store them in a semi-airtight container if they come attached. Just grab a knife or scissors and chop them right near the base of the gree. Do this for all root veggies with greens attached, as it slows wilting. Save and eat the radish greens if they're not too damaged. Rinse well, and eat raw in a salad if they're not too sharp for your taste, or sauté them to eat along with the radishes. They can also be made into pesto!

  • Roasting radishes takes the bite out of them and brings out their sweetness. Rinse, trim the tops and tails, cut in half if they're large, then coat with softened butter or oil and some salt and pepper and roast until they're starting to brown on the outside and are tender throughout, turning half-way through. Roasting them with a whole chicken or chicken thighs is also delicious.

  • Eating them raw with butter is another way to tone down their strong flavors. Slice them thin and place on top of a piece of generously buttered bread or toast (or try the Aurora farmer's cheese instead of butter), then sprinkle with salt and pepper. Sometimes I add an egg.


Baked Eggs, Any Style

Baked eggs are simple to make and a nice way to accommodate different tastes. You can use this week's items, or anything else that sounds good to you. They're also special enough for a nice brunch, or breakfast for dinner. Serve with toast, breakfast potatoes, or dressed greens. Makes as many as you need.

  • 1 Tbs butter or olive oil for sauteing, plus ~1 Tbs per person

  • 1 Egg per person, on average

  • Fresh spinach, rinsed, dried, and chopped (remove large stems), ~1 C per person.

  • Shallot, sliced or minced - ~1/4 shallot per person, depending on their size

  • Lion's Mane mushrooms, or any mushroom, sliced/diced to bite-size pieces

  • Aurora Farmer's Cheese, crumbled, or any cheese you prefer

  • Salt and pepper

Other options: diced ham, cooked sausage or bacon, fresh herbs like chives, sliced avocado, diced peppers, tomatoes or salsa, a Tbs of cream, or anything else you can dream of that sounds good.

If you have ramekins or small oven-safe bowls, you can make individual baked eggs. Otherwise, use an oven-safe skillet or any baking dish. You'll want the eggs to be somewhat supported by the pan, not spreading out too much, so don't use a large pan unless you're cooking LOTS of eggs.

In a skillet, cook the shallot and mushroom together with 1 Tbs butter or oil for a few minutes until softened, add spinach and cook a few more minutes until wilted. If you're setting up a build-your-own scenario, you can cook these all separately and set them aside in little dishes.

For individual baked eggs: Coat each ramekin or bowl with a good coating of butter or oil, then fill bottom with desired veggies and/or meats. Crack an egg into each, then top with some cheese and any other toppings, plus a little salt and pepper. Place them on a cookie sheet and either put under the broiler for anywhere from 2-8 minutes, depending on your oven and how cooked you like your yolk, or bake at 400 F until whites are set and yolks are cooked to taste. Be careful handling the hot bowls/ramekins.

For all-in-one baked eggs: Spread the cooked veggies out evenly in a baking dish and make a divot to hold each egg. Crack eggs into the dishes and top with crumbled or shredded cheese, any other toppings you're using, plus a little salt and pepper. Bake at 400 F for 10-15 minutes, or until the whites are set and yolks are as done as you like. Rotate the pan halfway through for even cooking.


Additional Recipes & Suggestions

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Radishes were my least liked vegetable too! That is until I tried them sauteed in butter. Yum!!

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