Heirloom & Slicing Tomatoes
Plain Cream Cheese
Works Bagels / GF Banana Bread
Blueberry King - Plains
Terra Greens Produce - Manhattan
Amaltheia Organic Produce - Belgrade
Terra Works - Springhill
Bagel Works - Bozeman
Bagel Works - Bozeman / Sister's GF Bakery - Belgrade
The Perfect Sandwich
Who am I kidding, there's no such thing! There are too many ways to make a delicious sandwich to crown just one, but here are a few ideas to get your gears turning. *If you post a photo of your sandwich creations (or any Farm Cart creations) on Instagram and tag us @farmcartfoods by Tuesday, 8/3, we'll give you a bonus item in next week's delivery!
Veggie: Bagel/bread, cream cheese, S&P, sliced tomato... plus lettuce, cucumber, fried egg, etc.
B-egg-el Sandwich: Bagel, fried egg, tomato... plus bacon, sausage, cheese, avocado, etc
Egg Salad: Bagel/bread, egg salad, sliced tomato, lettuce
B.L.T.: no need to mess with a classic. Though, if you want to, try blending some cream cheese with a grainy mustard like dijon instead of mayonnaise.
Best-o Pesto: Bagel/bread, pesto, cream cheese, sliced tomato, lettuce.
"Toad in a hole": or whatever you like to call it (egg in a trash can, bird in a basket, man in a raft...) Bagels are begging to be made into this breakfast "sandwich". Cut a bagel into 2 or 3 rounds, then widen the center hole. Melt some butter in a skill, add a bagel round and crack an egg into the center. Flip once to help cook through, once the white has started to set. Cook to desired yolk consistency, season, and enjoy. Maybe top with a tomato slice, too :)
Gluten-Free Banana Bread Elaborations
Never fear, gluten-free eaters, you can have fun with your bread, too! One of my favorite combinations is plain cream cheese on a thick slice of banana bread. Top it with some blueberries for a fresh pop of flavor. Or, follow the lead of the Cateye Café and make Banana Bread French Toast: For 2 people, whisk together 2-3 eggs with 2-3 Tbs milk, 1/2 tsp cinnamon, and 1/2 tsp vanilla extract. Slice the bread ~1/2" thick, dip both sides of bread in egg mixture, and cook in a hot skillet with melted butter until nicely browned on each side.
Blueberries 'n' Cream Cupcakes with Cream Cheese Frosting
From Sally's Baking Addiction. Makes 14 cupcakes and 3 C frosting.
1 2/3 C all-purpose flour, regular or GF
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 C unsalted butter, melted
1/2 C granulated sugar
1/2 C packed light brown sugar
1 large egg
1/4 C plain yogurt or sour cream - greek or regular yogurt both work
3/4 C milk - unsweetened non-dairy milk works, too
2 tsp pure vanilla extract
2 tsp lemon zest
1 1/3 C fresh or frozen blueberries (do not thaw if using frozen)
8 oz plain cream cheese (1 tub)
1/2 C unsalted butter, softened to room temperature
3 C confectioners’ sugar, plus an extra 1/4 C to thicken, if needed
1 tsp pure vanilla extract
1/8 tsp salt
Preheat oven to 350°F. Line two muffin pans with cupcake liners (makes ~14 cupcakes) and set aside. In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside. In a medium microwave-safe bowl, melt the butter. Whisk in the granulated and brown sugars. Mixture will be thick. Vigorously whisk the egg, yogurt, milk, vanilla, and lemon zest until combined and uniform in texture. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the blueberries.
Divide batter among 14 cupcake liners and bake in 2 batches for 20 minutes each, or until a toothpick inserted in the center comes out clean. Allow to cool. Meanwhile, make the cream cheese frosting:
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 C confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 C of confectioners sugar. Frost cooled cupcakes immediately before serving. Top with more blueberries if desired.
Unfrosted cupcakes will stay fresh covered tightly at room temperature for 3 days. Store frosted cupcakes in the refrigerator for up to 2 days and allow to come to room temperature before serving.
Additional Recipes & Suggestions
Truthfully, I'm likely to simply slice up and eat the first tomatoes of the season, but this Pico de Gallo is not a bad idea, either!
I recommend freezing your bagels if you're not able to eat them within 5 days or so. But if they get away from you and start to get stale, make bagel chips!
We made Mexican Rice and Shakshuka with some of our fresh tomatoes last summer.
This Blueberry Cream Cheese Coffee Cake is calling my name...