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Delivery 6/17/20

Updated: Jun 20, 2020


  1. Rhubarb

  2. Tarragon

  3. Rainbow Chard

  4. Heavy Cream

  5. Spicy Tomatillo Hot Sauce

  6. Ground beef // Veg sub: Green Lentils


  1. Bear Canyon Farm - Bozeman

  2. Wild Plum Farm - Dixon

  3. Gallatin Valley Botanical - Bozeman

  4. Kalispell Kreamery - Kalispell

  5. Arthur Wayne Hot Sauce - Missoula

  6. Muddy Creek Ranch - Wilsall // Timeless Natural Food - Ulm


Creamed Chard

I chose some of today's ingredients specifically for this recipe. It completely changed how I felt about creamed greens. From the Hell's Backbone Grill in Boulder, UT. Serves ~4 as a side.

1 1/2 Tbs butter

1 C diced onion

1 tsp minced garlic

1 bunch chard, rinsed and sliced crosswise into thin ribbons. Use all but the toughest parts of the stems

1 1/2 C heavy cream

1/2 C grated parmesan

1 C fresh or dried biscuit crumbs, or bread crumbs, GF bread crumbs, whatever you have

1 1/2 Tbs tarragon leaves, roughly chopped

1 1/4 tsp salt

1 tsp coarse ground pepper

Melt butter in a large heavy-bottomed saucepan on medium heat. Sauté onion in the butter until soft and turning golden. Add garlic and cook for just a minute.

Add chard and stir will. Pour in cream and simmer for 5 minutes or so, then add grated parmesan, biscuit crumbs, tarragon, salt and pepper. Gently stir to combine. 

Simmer for about 10 minutes, occasionally stirring until chard is tender and mixture has thickened. Adjust salt and pepper to your tastes, and if it's too thick for your preference, stir in a little more cream or milk. Serve warm.


Barbeque Meatloaf

This is the recipe my family uses for meatloaf and it never disappoints. It's good made with beef or bison, or a combo. And would be great with a side of Creamed Chard! From The Dude Ranch Cookbook, serves 6. Vegetarian Recipes: Homemade Lentil Burgers and Meatless Meatloaf with Timeless Green Lentils

1 lb ground beef

1 egg, beaten

1/4 C chopped bell pepper, any color

1/4 C chopped onion

1/2 C bread crumbs - or crumble up leftover bread/biscuits, or use GF bread/breadcrumbs

1 tsp salt

1 tsp chili powder - sub some or all with Spicy Tomatillo hot sauce

1 Tbs Worcestershire sauce

1/4 C milk or heavy cream

Sauce Ingredients

1/2 C ketchup

1/2 C water

1 tsp chili powder - sub some or all with hot sauce

1 tsp brown sugar

Preheat oven to 350 F. Combine sauce ingredients and set aside. In a large bowl, combine the loaf ingredients and mix well. Form into 1 large loaf or as many as 6 small loaves on a rimmed baking sheet, roasting pan, or large baking pan. Pour/spread sauce over the meat and bake for 45 min, until browned. [Avoid using loaf pans. They'll steam the meatloaf, leaving it rubbery and not giving you a nice caramelized crust around the outside.]


Rhubarb Compote

Rhubarb is more than a pie filling (though there's nothing wrong with rhubarb pie!) But also, there's Rhubarb Ketchup, Rhubarb Chutney with or without the pork tenderloin, Rhubarb Cake, Muffins, Crisp, and Galettes. Or there's Baked Salmon & Rhubarb for dinner or Skillet Chicken with Rhubarb. So if you're not into pie or jam, don't give up on the rhubarb. I love this compote with yogurt, ice cream, whipped cream, biscuits, scones, pancakes, toast, etc. It's thinner and chunkier than jam, and isn't as sweet. Recipe makes ~2 C, from Alice Waters's The Art of Simple Food II

3 C rhubarb cut into 1-in pieces, any leaves or tough ends removed

2/3 C sugar

1 Tbs fresh lemon juice + zest from 1 lemon (or use orange, tangerine, grapefruit, etc)

Put all the ingredients in a heavy-bottomed saucepan and cook over medium heat, stirring gently until the rhubarb is tender, about 5 minutes. Don't let it cook too long or rhubarb will break down completely. For variations: add 1 cup of strawberries, or spice it with grated ginger, cracked pepper, cinnamon stick, or cloves. Strain the juices into the saucepan to further reduce them to a syrup for a thicker, more concentrated compote.


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