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Delivery 9/15/21


  1. Leeks

  2. Kale Bunch

  3. Mushrooms

  4. Cherry Tomatoes

  5. Purple Barley / GF sub Oat Groats

  6. Bacon / Veg sub Fermented Salsa


  1. Rocky Mountain Produce - Augusta

  2. Amaltheia Organic Produce - Belgrade

  3. SporeAttic - Bozeman

  4. Three Hearts Farm - Bozeman

  5. Timeless Natural Food - Ulm / GF Prairie - Manhattan

  6. Ranchland Packing - Butte / Farmented Foods - Kalispell


Ingredient Notes

  • Leeks tend to hold a lot of sand and dirt between their layers. Give them a couple good rinses after you've cut them up to clean thoroughly. Typically, the light green and white parts of the stem are all that's used.

  • Purple Barley is an heirloom grain that's been partially pearled, which means part of its outer seed coat has been scuffed off to decrease cooking time, but not all of it. If cooking whole grains is daunting due to time constraints, try cooking the whole bag at one time and refrigerate or freeze to use as needed. Many recipes can accommodate pre-cooked grains by adding them later than uncooked grains.

  • Oat Groats are whole oat grains [As opposed to rolled oats, which are groats flattened through a roller, and steel cut oats, which are groats that are cut up.] Due to the intact outer seed coat, they will not get soft and mushy like oatmeal but will retain a toothy bite. Use in place of brown rice, barley, farro, or any other grain.


Cherry Tomato Sauce with Bacon & Leeks

Serve with any pasta or grain you like. Makes 1 1/2 - 2 C sauce. Adapted from Alice Waters.

2 Tbs olive oil

3 slices bacon, cut into 1/4" pieces

1 large leek or 2 small-medium leeks, sliced thin (white & light green parts)

1 pint cherry tomatoes, halved or quartered


Heat a saucepan over medium heat and add the olive oil and bacon pieces. Cook until the fat has rendered and bacon is lightly browned. If bacon is browning too fast, turn the heat down. Scoop out bacon and set aside, leaving the fat in the pan. To it, add thinly sliced leeks and cook, stirring occasionally, until soft, 7-10 min. [While the leeks are cooking, start a pot of water to boil for your pasta] Add tomatoes and a bit of salt to the leeks. Cook for ~10 min over low heat, stirring occasionally, then add the cooked bacon back in and cook for another 2-3 min. Taste for salt and adjust as needed. Serve tossed with cooked pasta and garnished with grated parmesan or fresh herbs, if you like.


Purple Barley Stew with Leeks, Mushrooms, & Kale

Recipe adapted from Bon Appetit. Serves 6.

1 Tbs olive oil, divided

1 1/2 C leeks, chopped - white and pale green parts only

4 oz mixed mushrooms (1 pack) sliced, tough stems discarded

2 garlic cloves, pressed or minced

2 1/4 tsp fresh rosemary, minced

~2 C cherry tomatoes, chopped

1 C Purple Barley - GF sub 1 C oat groats

4 C chicken or vegetable broth, plus more as needed

1 bunch kale (~8 oz), rinsed, center stalks removed, coarsely chopped

Salt and pepper, to taste

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, ~5 min. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, ~7 min. Add tomatoes with their juices; stir 1 minute. Then add barley and 4 C broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, ~35 min. Add kale; stir until wilted in, then cover and simmer 5-10 minutes, until kale and barley are both tender. Add more broth by 1/4 cupfuls to adjust the stew consistency, if needed

Note: Oat groats may take longer to cook than the barley.


Additional Recipe Ideas: There were so many recipes I wanted to include this week, thanks to the complementary nature of these ingredients, that I had a hard time narrowing it down. Instead, here are *some* of the ways you can pull these items together, if you need inspiration. Find examples of each linked here online:


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