top of page

Delivery 8/16/23


  1. Raspberries

  2. Roma Green Beans

  3. Patty Pan Squash

  4. Heirloom Tomatoes

  5. Garlic

  6. Ground Beef / Veggie sub of choice


  1. Bear Canyon Farm - Bozeman

  2. Gallatin Valley Botanical - Bozeman

  3. Gallatin Valley Botanical - Bozeman

  4. Chance Farm - Bozeman

  5. Amaltheia Organic Produce - Belgrade

  6. Wickens Ranch - Winifred / Varies


Penne Pasta w/ Heirloom Tomato & Green Beans

Adapted from NYTimes Cooking. Serves 4.

8 oz green beans, trimmed and chopped once or twice if very long - Roma beans don't have strings! Yay.

2 C heirloom tomatoes, or any ripe tomatoes, chopped

2 Tbs extra virgin olive oil

1 large garlic clove, minced

Salt - coarse sea salt, kosher salt, or fleur de sel are best for this dish

freshly ground pepper to taste

1 tsp balsamic vinegar (optional)

2 Tbs basil, sliced thin

2 oz feta, crumbled (optional)

12 oz dried penne, or a similar shaped pasta

  • Combine the olive oil, vinegar (if using), tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for at least 15-30 min while you prepare the beans and pasta.

  • Bring a large pot of generously salted water to a boil. Make an ice bath for the green beans by fill a large bowl or pot with ice and water. (See note)

  • When the water reaches a boil, add the green beans and boil for 4-5 min, depending on how crunchy you like them. Remove beans with a strainer, skimmer, or small colander let the water return to a boil. Transfer beans to the ice bath. Swirl them around and allow to cool for a few minutes, then drain and set aside.

  • When the pot of water is boiling again, add the pasta. Cook until al dente, according to the package directions. When the pasta is ready, drain it and immediately toss with the beans and the tomato mixture.

  • Add the feta and either serve hot or at room temperature.

Note: You could also just cook the green beans with the pasta, adding them in for the last 4-5 minutes or so, then drain everything in a big colander and proceed with the recipe.


Mediterranean Meatballs w/ Marinated Tomato-Squash Salad & Green Sauce

Recipe adapted from Lindsey Ostrom. Serves 4.

~12 oz heirloom tomatoes, cut into ~1-inch pieces

1 pattypan squash, halved through the stem end (stem removed) and sliced thin

3 garlic cloves, separated - mince 1 clove

1 C parsley - any combination of tender herbs that you like could work here, like basil, dill, or mint.

1 C cilantro

1/4 C capers or pitted castelvetrano olives

1/2 C walnuts - sub other nuts or seeds as needed

1 lemon, zested and juiced. Set aside 1 Tbs.

1/2 C + 2 Tbs olive oil, divided

1 1/2 tsp salt, divided, plus more as needed

1 egg

1 Tbs paprika

1 C Panko or plain bread crumbs

1 lb ground beef

Optional for serving: hummus, tzatziki sauce, or plain Greek yogurt, plus some good, crusty bread or warm pita for scooping, if you want.

  • In a bowl, make the salad by combining the tomatoes, sliced pattypan, 1 clove of minced garlic, 2 Tbs olive oil, 1 Tbs lemon juice, 1 Tbs of whichever herbs you're using (minced) and 1/2 tsp salt. Taste and add more salt if needed. Set aside while you prep the rest of the meal, or make the day before and refrigerate - just be sure to let it warm up to room temp before serving if the oil has solidified.

  • In a food processor or blender (or by hand), chop the remaining garlic cloves, the rest of the herbs, the capers, and the walnuts. You want it to be a finely chopped mixture, not a paste.

  • Transfer half of the chopped mixture to a large bowl for the meatballs. Add the ground beef, 1 egg, 1 tsp salt, 1 Tbs paprika, and the Panko/breadcrumbs. Mix thoroughly with your hands to combine.

  • Roll meatball mix into balls (1 1/2-2 inches in diameter, I'd say) and place on a baking sheet. Bake for 10-12 min, or until they're cooked through and nicely browned.

  • Add the other half of the chopped mixture to a smaller bowl with all of the lemon zest, the remaining lemon juice, 1/2 C olive oil, and salt and pepper to taste. If you want a little heat, you can add red pepper flakes. It should become a bright green and boldly flavored sauce, like pesto or chimichurri. Taste and adjust to your liking. Set aside until meatballs are done

  • Serve meatballs on plates or bowls with a good scoop of the marinated tomato-squash salad, any extra sauces or breads you want, and a generous dollop or drizzle of the green sauce.


Additional Recipe Suggestions


Recent Posts

See All


bottom of page