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Delivery 7/19/23


  1. Yellow Summer Squash

  2. Zucchini

  3. Thai Basil

  4. Green Curly Kale

  5. Flathead Cherries

  6. Honey


  1. Chance Farm - Bozeman

  2. Chance Farm - Bozeman

  3. Chance Farm - Bozeman

  4. Three Hearts Farm - Bozeman

  5. Ramrock Orchard - Big Fork

  6. Hindu Hillbilly Honey - Alberton


Chicken & Thai Basil Stir Fry

Adapted from Woks of Life. Serves 2, but can easily be doubled. Serve with rice or quinoa.

1 boneless, skinless chicken breast or thigh

1 Tbs fish sauce

1 Tbs soy sauce

1 tsp freshly squeezed lime juice

1 tsp honey

1 tsp cornstarch

1 small yellow squash, sliced - or use zucchini, whichever you prefer

2-3 leaves kale, stemmed and sliced crosswise - sub sliced carrot or bell pepper, if needed

1 scallion, sliced

1/2 of a small onion, sliced

1 clove garlic, chopped

1 red chili pepper, chopped - sub red chili flakes to taste

vegetable oil

1/2 C Thai basil

  • In a bowl, combine the fish sauce, soy sauce, lime juice, honey, and cornstarch. Cut chicken into slices, add it to the bowl, stir and set aside.

  • Prep all the veggies and the garlic while the chicken marinates.

  • When you're ready to cook, heat a wok or large cast iron skillet over medium high heat and add a couple Tbs of oil. Add the chicken and stir-fry until it gets some browning, a few minutes. Remove chicken from the pan and set aside.

  • Return pan to heat and add a little more oil, followed by all the vegetables, garlic, and chili. Stir-fry for a few minutes until the vegetables are just tender. Add the chicken back to the pan along with the Thai basil and stir-fry until everything is well combined and the basil is wilted.

  • Serve hot over rice.


Zucchini Cardamom Bread

Adapted from Andrea Bemis, Dishing Up the Dirt. Makes 1 loaf.

1/2 C neutral oil, like safflower or walnut

1/2 C honey

2 eggs, lightly beaten

1 tsp pure vanilla extract

1 1/2 C zucchini or yellow summer squash, coarsely grated

3/4 C all purpose flour

3/4 C whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cardamom

1/2 tsp fine sea salt

1/2 C chocolate chips

  • Place rack in the center of the oven and pre-heat to 350F.

  • Grease a loaf pan and set aside.

  • In a large bowl, beat together the oil and honey. Add in the eggs, vanilla, and zucchini. Beat until well combined.

  • In a separate bowl, combine the flours, baking powder, baking soda, cardamom, and salt. Stir the dry ingredients into the wet ingredients, being careful to not over-mix, then fold in the chocolate chips.

  • Pour the batter into the greased loaf pan. Bake until a toothpick inserted in the center of the bread comes out clean, 50-60 min. Let the zucchini bread cool in the pan for ~15 minutes, then transfer bread to a wire rack to cool completely.

Some ideas to experiment with:

1) Try adding some thinly sliced Thai basil for an herbaceous note.

2) Flathead cherries are not out of place with chocolate and zucchini. You could sub some of the grated zucchini for chopped cherries, maybe 1/4 C or so, as long as the total amount of vegetable/fruit matter remains the same.

3) You can make these as muffins, but will need to decrease the cooking time.


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