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Delivery 9/20/23


  1. Ginger Gold apples

  2. Collard greens

  3. Garlic

  4. Onion

  5. Red potatoes

  6. Focaccia bread / Dozen eggs


  1. Home Acres Orchard - Stevensville

  2. Gallatin Valley Botanical - Bozeman

  3. Gallatin Valley Botanical - Bozeman

  4. Chance Farm - Bozeman

  5. Kimm’s Organic Potatoes - Manhattan

  6. On the Rise - Bozeman / Farm Fresh Eggs - Manhattan


Lyonnaise Potatoes

Adapted from Serious Eats. Serves 4 as a side.

1 1/2 lbs gold or red potatoes (~ 4 medium potatoes), peeled and cut into 1/4-in-thick rounds

2 Tbs kosher salt, plus more to taste - if using table salt, use half as much by volume

2 Tbs distilled white vinegar

5 Tbs butter, divided - if you can find it or want to make it, they recommended clarified butter

1 onion (~8 oz), thinly sliced

Freshly ground black pepper

Finely chopped flat-leaf parsley leaves and tender stems, for garnish (optional)

  • Put the sliced potatoes in a large pot and cover with cold water by an inch or so. Add salt and vinegar. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are barely tender and still have some resistance when poked with a knife, ~4 min. Drain and set aside.

  • Meanwhile, in a 12-inch sauté pan or skillet, heat 1 Tbs butter over medium-high heat until shimmering. Add onion, season lightly with salt, and cook, stirring occasionally, until lightly browned and softened, ~10 min. Add 1 Tbs water and scrape up browned bits on bottom of skillet. Transfer onions to a bowl and set aside.

  • Add 2 Tbs butter to now-empty skillet and heat over medium-high heat until shimmering. Add half of the drained potatoes in a single even layer and cook without moving them until golden brown on bottom, ~3 min, adjusting heat as needed to prevent scorching. Using a thin -lipped spatula, flip potatoes and continue to cook until completely tender and golden brown on second side, another 3 min. Transfer potatoes to bowl with onions and set aside.

  • Add remaining 2 Tbs butter to now-empty skillet and repeat with remaining potatoes.

  • Return reserved potatoes and onions to skillet, gently toss to combine, and cook until heated through, ~1 min. Season with salt and pepper to taste, serve sprinkled with parsley.


Braised Collard Greens, 2 Ways

The first part of the recipe is a basic “Southern style” recipe for collards (vegetarian). From there, you can add potatoes to make Potato and Collard Greens Hash, which is a more filling side for sausages, chicken, fish etc, or it can be the base for a bowl-style meal with your preferred toppings.

1 bunch collard greens, stemmed, washed well, and chopped

2-3 C vegetable stock (or chicken or pork stock if vegetarian isn’t essential)

Salt and pepper

2-3 Tbs olive oil and/or butter

1/2 a large onion, sliced into thin half-moons

2-4 garlic cloves, depending on how large they are, sliced thin

1/4-1/2 tsp crushed red pepper flakes, or to taste (optional)

Cider vinegar, white wine vinegar, or lemon juice (optional)

3/4 lb potatoes (2nd recipe only)

  • In a large pot over medium heat, heat oil and/or butter. Sauté the onions until slightly softened, ~3 min, then add the red pepper flakes and garlic, cook 1 more min.

  • Add the collard greens and stir for a minute or two, then add 2 C vegetable stock, cover, and bring to a simmer. Simmer until greens are completely tender, ~40 min. Add more stock as needed if pan gets dry.

  • Once the greens are done, you can add a splash or vinegar or lemon juice, season to taste, and serve... OR proceed with the second recipe:

For Potato & Collard Greens Hash:

  • While the greens are cooking, scrub the potatoes (no peeling necessary), and cut into large chunks. Add potatoes to another pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, 15 min or so. Drain the potatoes and set aside until greens are tender....

  • When greens are tender, uncover the pan, and if there’s still a lot of liquid left, let it cook off, or drain it (save it for a soup or stew, if you like).

  • Add the cooked potato chunks to the greens. Using a fork or the back of a wooden spoon, crush the potatoes and stir into the greens. Add 1 Tbs or so of olive oil or butter, plus salt and pepper to taste. Stir over low heat until the greens and potatoes reach a hash-like consistency. The potatoes should not be like mashed potatoes, but instead and just crushed and intermingled with the greens. Taste, adjust seasonings, and serve.


  • You can render bacon or use ham hock in place of the butter/olive oil for cooking the greens in for a more traditional version of Southern-style collard greens - find recipe below:


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