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Delivery 7/21/21


  1. Flathead Cherries

  2. Lavender

  3. Cucumber

  4. Purple Cauliflower

  5. Carrot Bunch

  6. Blue Cheese Dip


  1. Pinkerman Orchards - Big Fork

  2. Amaltheia Organic Produce - Belgrade

  3. Gallatin Valley Botanical - Bozeman

  4. Elk Creek Colony - Augusta

  5. Gallatin Valley Botanical - Bozeman

  6. Renee's Gourmet - Bozeman


Lavender Cocktails

Inspired by our friends at Amaltheia! Make a batch to use for the cocktails below, or any beverage you like. Easily doubled. Omit the alcohol for a refreshing spritzer. Find even more recipe suggestions below.

1/2 C sugar (or honey)

1/2 C water

3-4 lavender sprigs, or as many as you want

Fresh mint leaves (optional)

In a small saucepan, bring the sugar and water to a boil. Stir until sugar is completely dissolved. Add the lavender and mint, if using, remove from heat, and let sit for 15 min to steep and cool. Remove solids and store the syrup covered in the fridge until you're ready to use it.

Lavender Moscow Mule

2 oz vodka

1 oz fresh lime juice

1 oz lavender simple syrup

ginger beer

Lavender Collins

2 oz gin

2 oz fresh lemon juice

1 oz lavender simple syrup

club soda or sparkling water

Optional: 4-5 thin slices of cucumber

Combine alcohol, citrus juice, and simple syrup in a cocktail mixer with ice. Stir or shake until chilled, then strain over a glass of fresh ice. Top with ginger beer, club soda, or sparkling water, depending. Give a quick stir and garnish with a lavender sprigs, mint leaves, or a slice of lemon or lime.

Optional: muddle a few slices of cucumber and mint leaves in the bottom of your Lavender Collins.


Grilled Spiced Cauliflower Steaks

Adapted from Serious Eats. 1 cauliflower head may serve 3-4 people, but it will depend on the size of the head. Make this with the cucumber raita (following), and maybe some rice and/or lentils for a healthy, tasty, no-oven-required meal. Or serve as a snack or starter.

1 tsp kosher salt

2 tsp ground turmeric

1 tsp crushed red pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp powdered ginger

1/2 tsp garlic powder

1/2 tsp freshly ground black pepper

1 head of cauliflower, leaves removed and head cut vertically into ~3/4" slices

2 Tbs extra-virgin olive oil or ghee (melted)

1 Tbs cilantro leaves and stems, finely chopped

Mix all the spices and seasonings together in a bowl and set aside. Brush the cauliflower slices all over with oil and season liberally with spice mix.

Grilling these steaks requires active and passive heat, meaning you should have a hot side of the grill and cool(er) side that doesn't have flame or direct heat under it. Allow grill to preheat for at least 5 min. Clean and oil the grilling grate if needed. Place cauliflower steaks on hot side of grill and cook ~3 min per side, until they're charred in spots on both sides. Move cauliflower to cooler side of the grill, cover and let cook until tender throughout, 10-15 minutes longer. Remove from grill, sprinkle with cilantro, and serve.

Cucumber Raita

Raitas are a cooling element in Indian cuisine, to complement spicy food, but are delicious on their own or as a condiment as well. There are many variations - feel free to play around with the seasoning and spices and mix-ins.

1/2 C plain yogurt

1 small-to-medium cucumber, peeled and diced or grated (~ 1/2 C)

Salt and pepper

1/8 tsp cumin seeds - toasted and ground (sub already ground cumin if needed.

2 tsp mint, chopped (sub cilantro or dill)

Pinch of cayenne or chili flakes, to taste

In a bowl, beat the yogurt with a fork until it's smooth. Stir in the remaining ingredients and mix well. Flavor will improve with 10-15 minutes. Pour off or mix any standing liquid that accumulates. Variations: add some minced garlic, diced tomato, or other toasted spices (coriander, mustard, fennel, etc)


Additional Recipes & Suggestions

Lavender can easily overwhelm a dish with its floral nature. And while it's beautiful as a simple table decor, don't be scared of finding culinary uses for it. If nothing else, you can dry it to preserve it.


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