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Delivery 8/18/21


  1. Musk Melon: Honeydew or Cantaloupe

  2. Cucumber

  3. Dragon Tongue Beans

  4. Red Onion Bunch

  5. Bagged Spinach

  6. Dozen Eggs


  1. Catamount Farm - Belgrade / Harlequin Produce - Arlee

  2. Bear Canyon Farm - Bozeman

  3. Bear Canyon Farm - Bozeman

  4. Three Fiddles Farm - Bozeman

  5. Amaltheia Organic Produce - Belgrade

  6. TerraWorks - Springhill


Keeping things light and easy is the name of the game for me at this point in the summer. All of this fresh Montana produce shines with little cooking or fussing, so I pulled together easy recipes this week that highlight the fresh flavors. Find more recipe ideas below...

Cucumber, Tomato & Red Onion Salad

This recipe from Aaron Hutcherson (The Hungry Hutch) is as simple and refreshing as it gets. Serves 4-6.

1 1/2 lbs fresh tomatoes, cut into bite-sized pieces

~10 oz cucumber, cut into bite-sized pieces

1/2 small red onion, thinly sliced

2 Tbs extra virgin olive oil

1 Tbs balsamic vinegar

Kosher salt and freshly ground black pepper to taste

Combine everything in a large bowl and season to taste. Does not get any simpler than that! Want to add spinach? Adjust oil and vinegar to make sure everything is dressed to your liking.


Melon & Cucumber Salad with Poppy Seed Dressing

Adapted from "Ripe" by Cheryl Sternman Rule. Serves 4.

1/2 a medium honeydew or cantaloupe melon, cut into bite-size pieces, skin removed

1/2 a medium cucumber, peeled (optional), and cut into cubes, slices, or wedges

1/2 lb. seedless grapes (I think you could substitute blueberries, or possibly peach or nectarine)

Juice of 1/2 lime

1 tsp olive oil, safflower oil, or whatever you like

1 tsp water

1 tsp honey

1 1/2 tsp poppy seeds

4 large fresh mint leaves (basil will work, too!)

In a large bowl, combine the melon, cucumber, and grapes. Whisk the lime juice, oil, water, honey, and poppy seeds in a small bowl or glass measuring cup, and pour over the melon mixture. Top with mint or basil, stir, and serve immediately.


Spinach-Cucumber Salad

1 Tbs. fresh lemon juice

1 tsp. honey

1 1/2 Tbs Greek-style or whole-milk yogurt

2 1/2 Tbs olive oil

1 Tbs fresh mint, chopped

Kosher salt and freshly ground black pepper to taste

4 C spinach, loosely packed (4-5 oz) - washed, dried, and roughly chopped

1 medium cucumber, halved lengthwise then sliced into thin half-moons (1 - 1 1/2 C)

1/4 of a red onion, halved lengthwise and sliced into thin half-moons - add more or less to taste

In a medium bowl, combine the lemon juice and honey. In another bowl, whisk together the yogurt and olive oil. Add the yogurt mixture to the lemon juice in a thin stream, whisking constantly. Stir in the mint, 1/2 tsp salt, and pepper to taste. Chill, covered, until ready to use (up to 24 hrs).

In a large bowl, combine the spinach, cucumbers, and onion. Season lightly with salt and pepper and add just enough dressing to coat. Toss and serve, passing with extra dressing.


Dragon Tongue Beans

Use these colorful legumes in much the same way you would green beans. Younger, thinner beans can be eaten raw or cooked. Older, larger beans benefit from steaming or sautéing. Not sure if you need to cook them? Try one! If it's tough, cook 'em up. They will lose some of their color when cooked, but the flavor will intensify somewhat. They make an excellent side, salad ingredient, or dilly bean!

Dragon Tongue Beans with Herbs & Butter

This is an easy way to cook beans that's endlessly adjustable. Use whatever herbs you like. Sub a good oil in place of butter. Add a squeeze of lemon juice or splash of vinegar to brighten it up. You get the idea...

~1 lb Dragon Tongue Beans

1 Tbs Salt


Tender herbs, any combo you like- basil, parsley, dill, mint, chervil, etc.- chopped

1-2 Tbs butter or oil

Heat a large pot with enough water to cover the beans, bring to a boil. While heating, rinse beans and remove stem end. Cut in half or into bite-sized pieces, if you like.

Once the water is boiling, add the salt and stir to dissolve, then add the beans and cook for 2-3 minutes. Drain and put hot beans in a bowl or serving dish. Add butter/oil and herbs and toss to coat. Can be enjoyed warm or at room temp.


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