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Delivery 6/19/19

Updated: Oct 3, 2019


  1. Basil

  2. Green Onions (Scallions)*

  3. Bok Choy

  4. Green Curly Kale

  5. Dozen Eggs

  6. Honey


  1. Lowdown Farm - Moiese (WMGC)**

  2. Chance Farm - Four Corners

  3. Three Hearts Farm - Bozeman

  4. Harlequin Produce - Arlee (WMGC)

  5. Black Dog Farm - Livingston

  6. Wustner Brothers Honey - Missoula (WMGC)

*Sadly, oyster mushrooms weren't ready in time for our delivery. Sorry if you were counting on them!

** WMGC = Western Montana Growers Cooperative. Through them, we can source from farther afield.


Featured Recipes

Frittatas are a great way to use up odds and ends of things, and the ingredient combinations are almost endless. It makes for a nice meal paired with dressed greens, and is great left over. This recipe uses fillings from the week's bag, but feel free to change it up. Just be sure to cook any meats or vegetables first, as here you're mostly just cooking the egg through.

Frittata with Kale & Basil

What you'll need:

6 eggs

2 Tbs whipping cream (sub half & half or milk, or 2 tsp olive oil)

1/2 tsp salt

1/4 tsp black pepper

2 Tbs fresh basil, chopped

2 Tbs olive oil

1/2 yellow onion, chopped

1 bunch kale, rinsed and de-stemmed, leaves chopped

1/4 - 1/2 C cheese, grated or crumbled (cheddar, parmesan, or feta are a few good options)

Preheat the broiler. In a bowl, whisk the eggs, cream, salt, pepper, and basil. Set aside. Heat the oil over medium heat in a cast iron or oven-proof skillet. Add chopped onion and cook 4-5 minutes. Add chopped kale and cook a couple more minutes, until leaves just start to wilt. Pour egg mixture over veggies and sprinkle cheese on top. Cover and cook on medium-low for 2 minutes, or until egg starts to set but the top is still runny. Remove cover and place skillet under the broiler until top is golden brown, about 4 minutes. Let sit a few minutes before slicing up and digging in.


Scallion Ginger Sauce

This recipe is from Lucky Peach's 101 Easy Asian Recipes. Author Peter Meehan credits it to chef David Chang. It's simple and delicious on almost everything.

What you'll need:

1 1/4 C thinly sliced scallions (green + white parts)

1/4 C minced fresh ginger

2 Tbs vegetable oil or grapeseed oil

1 tsp soy sauce or tamari

1/2 tsp sherry vinegar (sub red wine vinegar or cider vinegar)

1/2 tsp kosher salt

Mix everything together in a bowl... That's it! You can use it immediately, but it'll taste better after 15-20 minutes and will keep covered in the fridge for a few days. This will be perfect tossed with sauteed bok choy (but also noodles, rice and veggies, fish, eggs, etc.) Other versions of this sauce call for heating the oil briefly in a pan, removing pan from heat and stirring in the scallions and ginger, then mixing in the other ingredients. If you don't like the raw bite of ginger and onion, it's worth a try.

Sauteed Bok Choy

Bok choy is a Chinese cabbage with crisp stalks and delicate leaves. It works well in Asian dishes, but it can also be used in place of more familiar cooking greens like swiss chard (and those greens can similarly be used in place of bok choy). This recipe makes a quick side dish, or combine it with rice or noodles for a simple meal.

What you'll need:

1 bunch bok choy

2 tsp olive oil or vegetable oil

Scallion Ginger Sauce

Remove any damaged outer leaves and quarter the bok choy lengthwise. Rinse well to remove any grit and drain. Heat oil over medium-high, add bok choy and cook, stirring and tossing, until stems are crisp-tender. Mix with Scallion Ginger Sauce to taste.

If you don't want or don't have the Scallion Ginger Sauce, you could saute minced garlic and ginger with the bok choy, then season with a splash of soy sauce or tamari to finish.

If you don't want the leaves to get as wilted, chop the bok choy crosswise into 1" pieces instead of quartering, separating the leafy tops from the stem pieces. Add stem pieces first and cook for a few minutes, then add the leafy tops.


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