• Farm Cart

Delivery 9/1/21


ITEMS

  1. Lemon Drop Pears

  2. Corn

  3. Tomatillos

  4. Shallots

  5. Aged Cheddar Cheese

  6. Sliced sourdough / GF bread

PRODUCERS

  1. Moss Farm - Rollins

  2. Catamount Farm - Belgrade

  3. Gallatin Valley Botanical - Bozeman

  4. Towne's Harvest Garden - MSU, Bozeman

  5. Lifeline Farm - Victor

  6. On the Rise - Bozeman / Sister's GF Bakery - Belgrade

 

Aged Cheddar & Shallot Grilled Cheese

This recipe takes your basic grilled cheese up a few notches. Adapted from America's Test Kitchen. Makes 4 sandwiches.


7 oz Raw Milk Cheddar, diced small, at room temp - sub any sharp cheddar aged less than 1 yr

2 oz Brie cheese, rind removed

2 Tbs dry white wine or vermouth

1 Tbs Shallot, minced

3 Tbs unsalted butter, softened

1 tsp Dijon mustard

8 slices sourdough, GF bread, or any kind of bread you like


Notes: A food processor makes quick work of this recipe, but if you don't have one, you can chop the cheese up into smaller bits and blend by hand as best you can. To quickly bring the cheddar to room temperature, microwave the pieces until warm, ~30 seconds.


Process cheddar, Brie, and wine in a food processor until a smooth paste is formed, 20-30 seconds. Add shallot and pulse to combine, 3-5 pulses. Separately, combine butter and mustard in a small bowl.


Spread mustard butter evenly over 1 side of each slice of bread. Using parchment paper or a clean work surface, flip 4 slices over, divide cheese mixture among them, and spread it on evenly. Top with remaining 4 slices of bread, buttered sides up.


Preheat a skillet over medium heat until droplets of water sizzle on contact. Place 2 sandwiches in the skillet, if it's large enough. Reduce heat to medium-low and cook until both sides are crispy and golden brown, 6-9 min per side, rotating as needed for even browning. Remove from skillet and repeat with remaining sandwiches. Keep finished sandwiches warm and crisp in a 200 F oven on a wire rack set in a baking sheet until all are ready.

 

Mexican Salsa Verde

Perhaps the most common use for tomatillos! Use it as a chip dip, a sauce for tacos, burritos, or enchiladas verdes, or use it in the stew recipe below. Recipe adapted from Mely Martínez. Makes 1 1/2 - 2 C.


2 C tomatillos, husked and washed (~6 medium tomatillos)

3 Tbs shallots, roughly chopped

1 garlic clove (or 2, if small)

1 Jalapeño or 2 serrano peppers, stems removed - sub any hot or medium heat pepper you like

Salt to taste

~3 C of water

1/4 C cilantro, chopped (optional)


In a saucepan, bring the water to a boil. Add the pepper and tomatillos and simmer, uncovered, for 12-15 min. Reserve 1/4 C water and drain the rest. In a blender, puree the peppers, tomatillos, garlic and chopped onion, plus the cilantro if using. Thin the salsa to your liking using the reserved cooking water (optional). Transfer to a bowl and salt to taste. Refrigerate or freeze any leftovers.


Chicken in Salsa Verde with Summer Vegetables

Serves 4.


4 chicken thighs - bone-in with skin will provide the most flavor, but any will work

Salt and pepper, to taste

1 garlic clove

1 small shallot, or ~1/4 of an onion, peeled but not chopped

1 batch salsa verde (recipe above)

1 1/2 Tbs vegetable oil

1/2 lb fresh summer vegetables - like fresh corn kernels and/or diced summer squash

A few sprigs of cilantro

Rice or warm tortillas for serving


Season chicken with salt, then put in a stockpot with shallot or 1/4 onion, garlic and 1 sprig of cilantro. Cover with water and heat on high until boiling. Reduce heat and simmer for ~30 min, or until chicken is cooked through and tender. Remove the chicken from the broth, discard the onion, cilantro, and garlic, and set the chicken broth aside.


If you haven't made the salsa verde already, you can do so while the chicken is cooking.


Heat oil in a large skillet on medium-high heat. Add the corn kernels, diced squash, or other vegetables you want to use and cook for a few minutes, then add the salsa verde and chicken thighs and simmer for ~10 min. If sauce gets too thick, add reserved chicken broth 1/2 C at a time. Make it as brothy or thick as you like. Taste and season with salt and pepper. Serve with rice and/or warm tortillas, and chopped cilantro to garnish.

 

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