top of page

Delivery 9/2/20


  • Eggplant

  • Green and Yellow Zucchini

  • Garlic

  • Arugula

  • Musk Melon

  • Cherry Huckleberry Jam

  • Sourdough Bread / GF Bread


  • Western Montana Growers Co-op - Missoula

  • Terra Greens Produce - Manhattan

  • Gallatin Valley Botanical - Bozeman

  • Chance Farm - Bozeman

  • Dixon Melons - Dixon

  • Orchard at Flathead Lake - Bigfork

  • On the Rise Bread Co./Sister's GF Bakery - Bozeman/Belgrade


When we learned butter wasn't actually available this week, we thought Eggplant Butter was the next best thing! (That, and adding an extra item.)

Eggplant Butter on Garlic Toast

This dish makes a fabulous starter or shared dish. Borrowed from Olia Hercules

1 large eggplant

1 1/2 Tbs good butter,softened

6 slices sourdough bread, or your favorite GF bread

1 large garlic clove, peeled and cut in half

2 ripe tomatoes, cut in half (optional but recommended!)

Finely chopped fresh herbs, such as dill, basil, cilantro (optional)

Kosher Salt + freshly ground black pepper

Arugula (optional)

First, blacken and cook the eggplant until it collapses. You can do this on the grill or over an open flame if you have a gas stove: set the eggplant directly over a medium flame and keep turning it with tongs every 5 minutes for 10–15 minutes. OR, roast it whole in a 425°F oven or under a hot broiler for about 20 minutes, turning occasionally. When the eggplant is charred on the outside and really soft inside, set it on a plate until it is just cool enough to handle. Pour off any liquid that's come out of the eggplant into a bowl, then use your fingers to peel off the skin – don’t worry if if you don't get it all, it adds flavor!

Put eggplant flesh to the bowl with the liquid and mash with a fork. While it is still warm, whisk in the butter and add some salt and pepper, then taste – it should be well seasoned and taste delicious. Grill or toast your bread slices, then rub first with the garlic, followed by tomato – as you would for Spanish pan con tomate. Now spoon some of the eggplant butter on top. Garnish with chopped herbs and/or a handful of arugula, if you like, and serve.


Walkaway Ratatouille

An ideal dish for late-summer produce, and easier than traditional methods because it's mostly hands-off. Adapted from America's Test Kitchen. Serves 6-8.

1/3 C plus 1 Tbs extra-virgin olive oil

2 onions, cut into 1-inch pieces

8 garlic cloves, peeled and smashed

Salt and pepper

1 1/2 tsp herbes de Provence (you can buy this, or make it w/ equal amounts dried thyme, oregano, basil, marjoram, fennel seed, rosemary, and savory)

1/4 tsp red pepper flakes

1 bay leaf

1 1/4 lbs eggplant, peeled and cut into 1-inch pieces

2 lbs tomatoes, cored and chopped coarse (sub 1 28oz can of whole, peeled tomatoes)

2 small or 1 large zucchini (yellow or green), halved lengthwise and cut into 1-inch pieces

1 large or 2 small bell peppers, chopped

2 Tbs each fresh basil and parsley, chopped

1 Tbs sherry vinegar

Slices of warmed or toasted bread for serving (optional)

Adjust oven rack to middle position and heat oven to 400°F. On the stovetop, heat 1/3 C oil in Dutch oven over medium-high heat until shimmering. Add onions, garlic, 1 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until onions are translucent and starting to soften, ~10 minutes. Add herbes de Provence, pepper flakes, and bay leaf and stir frequently for 1 minute. Stir in eggplant and tomatoes. Sprinkle with another 1/2 tsp salt and 1/4 tsp pepper and stir to combine. Transfer pot to oven and cook, uncovered, until vegetables are very tender and spotty brown, 40-45 minutes.

Remove pot from oven and, using potato masher or heavy wooden spoon, smash and stir eggplant mixture until broken down to sauce-like consistency. Stir in zucchini, bell peppers, 1/4 tsp salt, and 1/4 tsp pepper and return to oven. Cook, uncovered, until zucchini and bell peppers are just tender, 20-25 minutes.

Remove pot from oven, cover, and let stand until zucchini is translucent and easily pierced with tip of paring knife, 10-15 minutes. Using wooden spoon, scrape any browned bits from sides of pot and stir back into ratatouille. Discard bay leaf. Stir in 1 Tbs each basil, parsley, and vinegar. Taste and adjust seasoning. Transfer to large platter, if desired, and drizzle with remaining 1 Tbs oil, basil, and parsley.


Additional Recipes & Suggestions


Recent Posts

See All
bottom of page