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Delivery 7/12/23


  1. Cucumbers

  2. Red leaf lettuce head

  3. Broccoli

  4. Fennel

  5. Dozen eggs

  6. Seeded baguette / GF Rolls


  1. Chance Farm - Bozeman

  2. Gallatin Valley Botanical - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Amaltheia Organic Produce - Belgrade

  5. Mission Mountain Organic Eggs - Ronan

  6. On the Rise - Bozeman / Sister's GF Bakery - Belgrade


Cucumber, Fennel, and Apple Salad w/ Yogurt & Walnuts

Adapted from Christopher Kimball, Milk Street: Vegetables. Serves ~6.

3/4 C plain, full-fat yogurt

2 Tbs extra virgin olive oil or other light-tasting oil

1 Tbs Dijon mustard

1 Tbs lemon juice, plus more as needed

3 Tbs fresh dill, finely chopped and divided - sub fennel fronds, if you want

Kosher salt and ground black pepper

1 cucumber, halved lengthwise and thinly sliced crosswise

1 apple, quartered, cored and thinly sliced crosswise (Honeycrisp, Gala, or similar)

~1/2 C red or green seedless grapes, halved - sub raisins or dried cranberries, if needed

1 fennel bulb, root end and stalks removed, thinly sliced

~3/4 C walnuts, toasted and roughly chopped, divided

  • In a large bowl, combine the yogurt, oil, mustard, lemon juice, 2 Tbs dill, and 1/2 tsp each S & P

  • To the bowl, add the cucumber, apple, grapes, fennel, and 1/2 C walnuts. Fold to evenly coat and distribute the fruit and veggies. Taste for seasoning and adjust as needed.

  • Top with remaining nuts and dill and serve immediately


Egg Salad w/ Fennel

Adapted from Epicurious. Serves ~2.

4 large eggs, hard boiled, cooled, and peeled

1 small garlic clove, mashed to a paste

1/4 C mayonnaise

1 tsp fresh lemon zest, plus 1 1/2 tsp fresh lemon juice

1 1/2 tsp Dijon mustard

1/2 C fennel bulb, finely chopped, plus 1 Tbs fennel fronds, finely chopped

Salt and pepper, to taste

Seeded baguette or GF rolls, for serving

  • In a medium bowl, stir together the garlic paste, mayonnaise, lemon zest, lemon juice, mustard, and a generous pinch of salt and pepper

  • Chop the eggs and add them to the bowl (or just mash them in the bowl.) Add the chopped fennel and fronds as well. Mix well, then taste and adjust as needed.

  • Serve scooped onto slices of baguette or GF rolls split in half.


Broccoli & Kimchi Fried Rice w/ Eggs

Adapted from Christopher Kimball, Milk Street: Vegetables. A 12-inch nonstick skillet with a lid is important to the success of this dish (or a very well-seasoned cast iron skillet), as is chilled rice! Serves 2-4.

4 Tbs neutral, high-heat oil like safflower or grapeseed, divided

1 lb broccoli, cut florets to ~1 inch, peel the stem and slice into rounds or half-moons

1 bunch scallions, thinly sliced, white and green parts separated

4 C cold, cooked rice - white, short-grain rice works best

1 C cabbage kimchi, roughly chopped - sub any vegetable, like fennel perhaps, if you don't like kimchi

2 Tbs kimchi liquid - sub water

3 Tbs soy sauce or gf tamari

1 Tbs toasted sesame oil

salt and pepper to taste

up to 4 eggs

  • In your skillet (see note above), heat 1 Tbs oil over medium-high heat until shimmering. Add the broccoli and stir to coat. Cover and cook, stirring occasionally, until well-charred and tender-crisp, 7-8 min. Transfer to a plate and set aside. [If you omit the kimchi, cook your chosen vegetable along with the broccoli. Softer vegetables like bell pepper can be added part-way through cooking.]

  • In the now-empty skillet, heat the remaining 3 Tbs oil over medium-high heat until shimmering. Add the scallion whites and stir for 30-60 seconds. Add the rice and stir, breaking up any clumps. Cook, stirring occasionally until heated through, 2-3 min.

  • Add the broccoli back to the pan, along with the kimchi, if using. Add the kimchi liquid, soy sauce, and sesame oil. Stir to combine, then taste and adjust seasoning as needed.

  • Reduce heat to medium-low and make an indentation for each egg in the rice, deep enough that the pan is visible at the bottom. Crack an egg into each indentation, then sprinkle with salt and pepper. Cover the pan and cook until the egg whites are just set and yolk is still runny, 4-5 min. Rotate skillet halfway through for even cooking.

  • Sprinkle with scallion greens and serve hot with your favorite condiments, like chili crisp, sriracha, extra soy sauce, etc.


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