top of page

Delivery 6/28/23

NO DELIVERY NEXT WEEK, JULY 5TH! I'll be out of town for the week. All weekly payments will be paused for 1 week. Any prepaid deliveries or credits will remain as credits. Have a safe and happy 4th of July!


  1. Cilantro

  2. Garlic Scapes

  3. Red Radishes

  4. Coleslaw Mix

  5. Kombucha

  6. Cheddar Brats or Lentil Burgers


  1. Gallatin Valley Botanical - Bozeman

  2. Amaltheia Organic Produce - Belgrade

  3. Amaltheia Organic Produce - Belgrade

  4. Root Cellar Foods - Belgrade

  5. Nourishing Cultures - Missoula

  6. BBar Ranch - Big Timber / MMFEC -Ronan


Cabbage-Radish Slaw w/ Cilantro Lime Vinaigrette

Adapted from Tara Duggan, NYTimes Cooking. Serves 4-6 as a side. Great for topping tacos, sausages, or burgers, or makes a festive side for BBQs and potlucks. Add toasted pepitas (pumpkin seeds) for some extra crunch. * See flip side for how to prevent soggy slaw.

1 pkg coleslaw mix (1 lb shredded cabbage and carrot)

~4 red radishes

2 poblano chilies (optional) - sub jalapeño, or another pepper you like

3 Tbs fresh lime juice, more to taste

1/2 C cilantro, minced

1 garlic scape, minced

1/4 tsp kosher salt, plus more to taste

Black pepper, to taste

Pinch of cayenne pepper (optional)

1/4 tsp sugar

3 1/2 Tbs vegetable oil

  • Trim the radishes and slice thin, or cut into matchsticks. Stem chilies, if using, and deseed them, then chop in pieces smaller than a dime. In a large bowl, combine the coleslaw mix, radishes, and chilies. Set aside.

  • In small bowl, whisk together lime juice, cilantro, garlic scape, salt, pepper, cayenne and sugar. Let sit for a few minutes to steep, then whisk in the oil in a steady stream to emulsify.

  • Taste for seasoning, adjusting as needed. Pour over slaw and toss well. Serve immediately.


Confetti Cabbage Slaw w/ Spicy Peanut Dressing

Adapted from Cook's Illustrated. Serves 4-6 as a side. *See below to prevent soggy slaw.

1 pkg coleslaw mix (1 lb shredded cabbage and carrot)

2 Tbs smooth peanut butter

2 Tbs oil

2 Tbs rice vinegar

1 Tbs soy sauce

1 tsp honey

2 garlic scapes, chopped once or twice

1 inch piece ginger, peeled and chopped once or twice

1/2 a jalapeño chile, seeded and roughly chopped

4 radishes, halved lengthwise and sliced thin

4 scallions, sliced thin

Cilantro, to taste

Salt, to taste

  • In the bowl of food processor fitted with steel blade, puree peanut butter, oil, vinegar, soy sauce, honey, garlic, ginger, and jalapeño until a smooth paste is formed. A regular blender or immersion blender should work as well. Taste and adjust as needed.

  • Combine coleslaw mix, radishes, scallions, and cilantro (if using) in a medium bowl and toss.

  • Add peanut dressing and mix well. Season to taste with salt. Keep refrigerated if not serving immediately.


How to Prevent Watery Slaw

Cabbage cells are full of water, and as it releases, it can dilute your dressing and make your slaw watery. If it will be be served immediately, it's probably not an issue, but if you want to make it ahead, or ensure it doesn't get soggy as it sits on the potluck table, you can pre-drain the cabbage. It'll take a bit of the crunch out of the cabbage, so it's a trade-off.

  • Toss coleslaw mix with 1 tsp salt in a colander or large mesh strainer set over a sink or bowl. Let stand until it wilts, at least 1 hour, up to 4 hours.

  • Rinse under cold running water or swish it around in a large bowl of ice water to rinse off the salt.

  • Drain, pressing gently to get rid of excess water; pat dry with paper towels or a clean tea towel, if you like.

  • Cover and refrigerate until you're ready to make your slaw.


Additional Recipe Suggestions


Recent Posts

See All
bottom of page