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Delivery 8/24/22


  1. Bok Choy

  2. Jalapeños

  3. Asian Eggplant

  4. English Cucumber

  5. Flathead Cherries

  6. Pullet Eggs - 18 pk


  1. Chance Farm - Bozeman

  2. Chance Farm - Bozeman

  3. Five Fox Farm - Moiese

  4. Amaltheia Organic Produce - Belgrade

  5. Ramrock Orchard - Polson

  6. Happy Eggs - Manhattan


Cold Sesame Noodle Salad (with or without chicken)

Adapted from NYTimes Cooking, serves 4-6.

2 C shredded chicken (optional)

9 oz udon or soba noodles - many stores carry regular wheat and GF rice-based dry noodles

1 Tbs sesame oil - use dark sesame oil if you have it. If not, don't sweat it.

~1/2 lb bok choy, halved lengthwise and rinsed well under running water to remove dirt and sand

1/2 an English cucumber, cut in 2-inch julienne

1 stalk celery, cut in 2-inch julienne

1/2-1 C cilantro, chopped

1/4 C scallions, chopped

1-2 jalapeño peppers, minced - remove the seeds and pith to control the heat levels

For the Dressing:

3 Tbs tahini

1 Tbs soy sauce

1/4 C rice wine vinegar

Pinch of cayenne or some hot chili oil, to taste

2 tsp ginger, finely minced

Salt and pepper to taste

1 Tbs sesame oil

1/4 C chicken broth, vegetable broth or water, plus more as needed

Cook the noodles according to package. Drain, rinse with cold water and drain again. Toss in a bowl with 1 Tbs sesame oil and refrigerate while you prepare the other ingredients. Whisk together the dressing ingredients - taste for seasoning, and add more liquid if it's too thick. Set aside.

Bring a medium pot of water to a boil and fill a bowl with cold water. When water is boiling, salt it generously, then add the bok choy. Blanch for 1-2 min, then transfer bok choy to the bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add remaining vegetables, herbs, and chicken (if using. if not using, fill it out with more veggies.) Season with a bit of salt and pepper. Toss salad and dressing together and serve, or refrigerate until ready to serve.


Spicy Stir-fried Japanese Eggplant & Cucumber

Adapted from NYTimes Cooking, serves 2-3 as a side.

1 large or 2 small Japanese eggplants (~12 oz)

1 English cucumber

Salt, as needed

1 Tbs rice vinegar

2 tsp soy sauce

1/4 tsp sugar

1 tsp dark sesame oil - sub regular sesame oil

1 Tbs safflower oil - sub canola oil, or something that can tolerate high-heat cooking

1 1/2 tsp minced ginger

1 or 2 jalapeños, minced - taste for heat before using. Add or omit seeds to adjust heat level

1 Tbs minced scallions or chives

Trim the ends off the eggplant(s). Cut in half lengthwise, then slice crosswise, ~1/4 inch thick. Lightly salt, and toss in a colander. Let sit for 15 min while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.

While eggplant is in the colander, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into 1/4-inch thick slices. Combine the rice vinegar, soy sauce, sugar, and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

When all your ingredients are prepped, heat a wok or skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the oil to the sides of the pan and tilt to distribute. Add the eggplant. Stir-fry for 3-4 min until cooked through. Add the ginger and jalapeño, stir-fry for 30 seconds. Add the cucumbers and scallions, stir-fry 30 seconds. Finally, add the soy sauce mixture to the pan, and stir-fry 1 minute until the cucumber just begins to wilt. Remove from the heat and serve with rice, or whatever sounds good to you.


What are...

  • Pullet Eggs? Pullets are young chickens - not chicks anymore, but not mature adult birds yet either. When pullets start laying eggs, they're smaller than regular eggs. As the hens continue to mature, their eggs will get bigger. Because hens lay fewer eggs after 2-3 years, farms will replace their layers with a whole new batch of birds, which is how we get occasionally get a whole bunch of pullet eggs. They taste like regular eggs, and can be used in all the same ways (some people even say they're better!) The only difference to watch for is quantity, especially in baking.

  • Asian Eggplants? It's a misnomer, actually. Unfortunately, that's how they were listed on the order sheet. There are several varieties of eggplant grown in different parts of Asia. These are most likely Chinese or Japanese eggplants, which are both long and thin, and less bitter than Globe eggplant. They'll be delicious grilled, stewed, sautéed, or roasted, and can be used in place of other types of eggplant in your favorite dishes.


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