Gallatin Valley Botanical - Bozeman
Harlequin Produce - Arlee
Amaltheia Organic Produce - Belgrade
Gallatin Valley Botanical - Bozeman
Ramrock Orchard - Big Fork
Gluten Free Prairie - Manhattan
How To Use Fresh Garlic
Fresh garlic is a mature garlic head that hasn't been cured. Curing garlic and onions - drying them out slowly - allows the bulbs to be stored for weeks or months without molding, but they don't have to be cured to be eaten. The main difference is that fresh garlic cloves have more moisture and can be harder to separate. I enjoy fresh garlic raw in aiolis, sauces, and salsas, or I cook it very gently, adding it at the end of cooking so as not to burn it. Store fresh garlic in a dry, cool, and dark location.
Pan-Roasted Cauliflower with Garlic, Parsley & Rosemary
Recipe adapted from David Tanis, NYTimes Cooking. Serves 4-6 as a side.
~2 lbs cauliflower
3 Tbs extra-virgin olive oil
Salt and black pepper
1/2 tsp crushed red pepper, or to taste
1-2 cloves fresh garlic, finely minced (~1 tsp)
1/2 tsp rosemary, freshly chopped
1/2 C parsley, roughly chopped
1/2 tsp lemon zest
1/4 C roasted, salted almonds (homemade or store bought), roughly chopped
1 hot chili pepper, thinly sliced for garnish (optional)
Lemon wedges, for serving
Cut cauliflower in quarters and remove the core. Chop quarters into ~1-inch pieces that are approximately the same size. Heat olive oil in a heavy, wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper. Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10-12 minutes. Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 more minute. Taste for seasoning and adjust as needed, then serve sprinkled with almonds and chili slices, if using, and lemon wedges.
Spruce Up Your Brownies
I love the near-instant gratification of having a brownie mix on hand to satisfy a sweet tooth. For you gluten-eaters, don't be deterred by the gluten-free nature of these brownies. They are gooey chocolately goodness that everyone will enjoy. Though these brownies need no embellishment (other than a scoop of ice cream, perhaps), here are a few suggestions to take it up a notch:
Deb Wheaton, owner of Gluten Free Prairie, recommends replacing the vanilla extract with orange extract, then adding 1 tsp of fresh orange zest and 1 tsp Grand Marnier liqueur to get delicious orange flavor in your brownies.
Flathead Cherry Brownies
Reduce the number of eggs you put in the batter by 1. The excess moisture from the cherries will make up for it. Fold in 12-15 fresh cherries, pitted and halved, to the prepared batter and bake as directed.
"Almond Joy" Brownies
Add a handful of dried, unsweetened coconut flakes and sliced or chopped almonds. Replace half or all of the vanilla extract with almond extract.
Peanut Butter Brownies
Make the brownie mix as directed and transfer the batter to your baking dish. Microwave ~3/4 C of creamy or crunchy peanut butter for 30 seconds and stir well, then pour or dollop over top of the batter. Using a knife or skewer, swirl the peanut butter around to distribute. Bake as directed.
I can't think of anything more refreshing on a hot day. Use it as is, or as the base for a unique margarita. Borrowed from the Hell's Backbone Grill cookbook, With a Measure of Grace. Makes ~1 gallon. Scale up or down as needed.
Rosemary Simple Syrup
Combine in a saucepan 4 C water and 4 C sugar and bring to a boil, stirring until the sugar dissolves. Boil undisturbed and uncovered for 10 minutes. Remove from heat, add 1 large stem fresh rosemary, and let steep, covered, for 1 hour.
Stir together 4 C Rosemary Simple Syrup, 4 C fresh lime juice, and 10 C water. Pour over a generous amount of ice in a glass and garnish with a lime round and a sprig of rosemary, if you're feeling fancy.
Additional Recipes & Suggestions
This Egg Gratin with Chard & Tomato was a favorite of mine from last summer
Make this Flathead Cherry Sauce, using fresh instead of frozen cherries, for brownie sundaes, pound cake, pancakes, or yogurt parfaits.
This Flathead Cherry Crisp is delish. I recommend bulking up the fruit filling a bit with other berries, apples, peaches, rhubarb, etc.