• Farm Cart

Delivery 7/24/19

Updated: Oct 3, 2019



ITEMS

  1. Anaheim Peppers

  2. Sugar Snap Peas

  3. Carrots

  4. Red & Green Kale

  5. Medium Salsa

  6. Breakfast Sausage (Sub Oatmeal for vegetarian)

PRODUCERS

  1. Root Cellar Foods - Belgrade

  2. Gallatin Valley Botanical - Bozeman

  3. Chance Farm - Four Corners

  4. Three Hearts Farm - Bozeman

  5. Renee's Gourmet Sauces - Bozeman

  6. Amaltheia Organic Dairy - Belgrade (Sub Montana Gluten Free - Belgrade)

Featured Recipes

Anaheim peppers are a mild heat variety of New Mexico chili pepper. They're what you're likely getting in a can of green chiles and are of a similar variety to Hatch green chiles, though those are authentically only grown in the Hatch region of NM, whereas Anaheims were made popular by growers in Anaheim, CA. They're great for roasting or stuffing, but can also be used in place of bell peppers for a little more kick. Though typically used in Mexican or Southwestern dishes, there's nothing saying you can't try them in something else! These roasted peppers would be great in salsas, added to taco fillings, as a layer in a cheesy casserole or egg bake, or in a chili verde... so many delicious things!

Roasted Anaheim Peppers

What you'll need:

Anaheim peppers

Baking tray

Tin foil, paper bag, or a pot with a lid


Roasting peppers just requires a direct source of heat. You can roast on the grill, on your

stovetop if you have a gas range, or in the oven. If you're roasting on a grill or open flame,

you won't really need the baking tray. For the oven: place your top oven rack as high as it

goes and turn on your broiler. Cover the baking tray with a piece of foil and place the peppers on top. If you don't have foil, just spray or coat the tray with a little veggie oil. Put the peppers under the broiler until the skins turn black, about 5-7 minutes, then flip them and char the other side. It should take 10-15 minutes total. Once they're charred, remove from the oven and wrap up the peppers in the foil while they're still hot. If you aren't using foil, place them in a paper bag or a smaller pot with a lid. Let them steam in their own heat for another 15 minutes or so. Once you can handle them, peel off the charred skin and discard it. Don't worry about getting every little piece of skin - it adds some nice roasty flavor! Slice peppers lengthwise and scrape out the seeds before using.

Making Kale Salads

People seem to either be all about kale salad or they hate it. I've had enough dry, rubbery, uninspired kale salads to understand why people don't like them. Raw kale requires a little more from your chompers than straight-up lettuce, but it's also more filling and can support bolder flavors and ingredients. So, it's worth trying to make it the "right way" before passing judgement. Here are few notes to help you find kale salad success:

  • Cut or rip the leaves into small pieces no bigger than 1". It's just hard to eat big pieces of kale, so why try? A quick way to cut them is to pile the de-stemmed leaves in a big stack and cut crosswise into 1/4" strips, or just rip them up with your hands (a nice benefit of using a hardier green).

  • Massage a little bit of oil into the kale before you start building your salad. Some people suggest a little salt and/or lemon juice, which are fine to add but not essential. It doesn't take much oil - just a tsp or so - you don't want your kale sogged down in oil. Use only enough to lightly coat the leaves, which is accomplished by manually working the oil into the kale. You can't do this with a utensil - use your hands and rub the oil into all the leaves with your fingers. Trust me! It's strange at first, but worth it. It helps soften the leaves, improves their texture, and tempers the bitter note.

Kale Salad with Sesame Peanut Dressing

Adapted from Food & Wine, serves 2-4

What you'll need:

1 tbs rice wine vinegar (aka rice vinegar)

1 tbs soy sauce or tamari

1 tbs toasted sesame oil

1 tbs peanut butter, creamy & chunky both work

1 1/2 tsp honey, sub brown sugar or maple syrup

1 1/2 tsp chili garlic sauce, sub a pinch of red chili flakes or sriracha sauce

1 bunch kale, de-stemmed and sliced thin (~1/4")

1-2 carrots, cut into matchsticks or grated

Handful of sugar snap peas, chopped into bite-size pieces

Other topping options: thinly sliced cabbage, sliced scallions, sliced bell or Anaheim pepper, crunchy chow mein noodles, cilantro, chopped peanuts, sesame seeds, or a squeeze of fresh lime juice.


Combine dressing ingredients in a jar or small bowl. To fully incorporate honey, you may have to microwave it briefly. Prep kale as suggested above, massaging with a light olive oil or veggie oil. Add as many toppings as you like and toss everything with the dressing to taste.

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Bozeman, MT, USA

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