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Delivery 8/10/22


  1. Lettuce Heads

  2. Arugula

  3. Green Bell Pepper

  4. Sweet Corn

  5. Cilantro

  6. Ground Beef / Dozen Eggs


  1. Three Fiddles Farm - Bozeman

  2. Chance Farm - Bozeman

  3. Chance Farm - Bozeman

  4. Lowdown Farm - Moiese

  5. Amaltheia Organic Produce - Belgrade

  6. Wickens Ranch - Hilger / Happy Eggs - Manhattan


Arugula & Corn Salad, 2 Variations

Corn-off-the-cob invites other summer ingredients to mingle with the crunchy, sweet kernels. Recipes adapted from Milk Street and NYTimes Cooking.

2 C arugula, or mixed greens

1 1/2 C fresh corn kernels (2-3 ears)

~1 lb fresh tomatoes, halved if cherry or plum, sliced to 1/2-inch thick wedges if larger

Vinegar or lime juice (see variations)

Extra-virgin olive oil

Salt and Pepper

1/2 C fresh basil and/or cilantro

1/4 C red onion or shallot, thinly sliced (optional)

  • Cut the stem ends of the corn straight across so the ear will sit flat when held upright on a cutting board, if they aren't already. Microwave the corn in their husks on high for 3 minutes. This helps to sweeten up the kernels, and makes shucking easier. (Alternatively, shuck first and then boil or steam the corn on the stovetop for 2-3 min.) With the stem-end down on a cutting board (or plate or bowl), hold the pointed end with 1-2 fingers and use a sharp knife to cut downwards from tip to stem, rotate a quarter turn, and cut again. Repeat until all the kernels have been removed. Transfer to a bowl and add the sliced tomatoes and onions.

  • Italian Panzanella Variation: Marinate the corn, onion, and tomato in 3 Tbs olive oil, 2 Tbs white balsamic or sherry vinegar, and 1/2 tsp each salt and pepper. Cut ~6 C of crusty white bread (like from On the Rise or Wild Crumb) into 1/2-in pieces, toss with 2-3 Tbs olive oil, salt, and pepper, and toast at 450 F for 10-12 minutes, or until golden brown. When cool, toss with arugula, fresh mozzarella pieces, 1/2 C torn basil, and the corn mixture. Season to taste.

  • Mexican Variation: Finely grate the zest of 1 lime directly over the corn mixture, then squeeze the juice from the lime into the bowl. Add 3 Tbs oil, a generous pinch of salt and a bit of minced habanero or other hot chili pepper. Mix well, then tear 1/4 C each of cilantro and basil leaves over the corn mixture and gently fold them in. Toss with the arugula, some diced avocado, and crumbled queso fresco, cotija, or feta cheese, if you like. Season to taste and serve.


Corn & Pepper Fritters

A delightful and delicious way to use a variety of summer veggies (bell pepper, onion, zucchini, cauliflower, cabbage, etc), and easily adjusted to different flavor profiles by swapping out the spices, cheeses, and/or herbs. Adapted from Smitten Kitchen. Serves 3-4 (~12-16 fritters). Make it a meal with a green salad.

2-3 ears of fresh corn (~1 1/4 C)

1/4 C green bell pepper, diced small

2 scallions, both white and greens finely chopped

1/4 C cilantro, chopped

~1/2 C sharp cheddar, grated, or other cheese of your choice

Scant 1/2 tsp Kosher salt, plus more to taste

Freshly ground black pepper

2 large eggs

1/2 C all-purpose flour, plus more if needed (I think GF flour would work fine here, especially chickpea flour or rice flour, as these often get used in fritter recipes from other cuisines)

Olive oil, safflower oil, or another neutral oil for frying, as needed

Plain yogurt, sour cream, or Mexican cream for dolloping/drizzling/dipping (optional)

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears. It’s okay if you get a little more or a little less than 1 1/4 C.

Add diced pepper, scallions, cilantro, cheese, salt, and several grinds of black pepper, stir to combine. Taste for seasoning and adjust. Add the eggs and use a fork to scramble them up and evenly coat the corn mixture. Add 1/2 C of flour and stir to throughly coat. Ideally, you want a mixture that is mostly corn with a little batter holding it together. A scoop of it should hold its shape unless pressed down; if it doesn't hold its shape, add more flour, 1 Tbs at a time. [If they really aren't holding together, you can make more batter to help "glue" them together with another egg and 1/3 C flour.]

Heat 2-3 Tbs oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter and press it gently to flatten. Smaller fritters are easier to manage. They will cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasoning of the remaining batter, if needed. Cook remaining fritters in the same manner, adding more oil as needed. Serve, or cool and refrigerate for up to 3 days, or freeze. To reheat, defrost and re-toast them in a 350 F oven.


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