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Delivery 9/29/21


  1. Loose Leaf Tea

  2. Purple Top Turnips

  3. Broccolini

  4. Spinach

  5. Buttercup Squash

  6. Pancetta Tesa / Safflower Oil


  1. Steep Mountain Tea House - Bozeman

  2. Bridger Canyon Farm - Bozeman

  3. Gallatin Valley Botanical - Bozeman

  4. Amaltheia Organic Produce - Belgrade

  5. Catamount Farm - Belgrade

  6. Grotto Meats - Bozeman / The Oil Barn - Big Sandy


Ingredient Notes- So many great items this week!

  • Steep Mountain Teas: Starting next week, you can add on Steep Mountain Tea to any delivery! I chose a selection that represented most tea styles, but it is by no means all that is available. If there are teas you'd like Farm Cart to offer, let me know!

  • Pancetta Tesa: Pancetta is Italian-style salt-cured pork belly, "tesa" simply means it's diced. Pancetta has a lot in common with bacon, though the curing processes are different. These small packages from Grotto Meats are intended to be used as a flavor-building ingredient. Pancetta can add savory, meaty depth to many dishes, including sautéed veggies, soups, and pasta dishes.

  • Broccolini: A broccoli hybrid with longer, thinner stems and larger buds. Using both the buds and the stems, cook it much like you would broccoli or asparagus. There's a bonus recipe for Sautéed Broccolini with Pancetta & Gruyere in today's post online, or find your own yummy creations.

  • Buttercup Squash: Buttercup squash is most like a kabocha or red kuri squash. It has dense, meaty, sweet flesh that is typically drier than butternut or acorn squash. It's good for soups, stews, purees, and anything that has added moisture. Try this delicious pumpkin curry recipe, which is even better with buttercup squash, and you can use the broccolini as well!


Caramelized Purple Top Turnips

This is a simple and easy side dish for any fall meal. Adapted from Alice Waters's recipe.

~1 turnip per person, or more or less, depending on size of turnips

~1 Tbs butter per person

Salt to taste

Cut turnips in half or quarters lengthwise, then slice crosswise into 1/4-inch slices. Heat a heavy-bottomed pot or skillet over medium heat. Add the butter, as much as you need per person, and then the turnips and a bit of salt. Stir well, lower the heat, and cover.

Turnips release a lot of water, so you shouldn't need to add any. Cook, stirring occasionally, until turnips are soft and flecked with golden brown, ~15 minutes. If they're browning too quickly, turn down heat. Season to taste with salt.


Fall Brodo with Squash, Spinach, and Pancetta

Using a really good-tasting broth will make a big difference in this soup. See notes below for variations and adjustments. Adapted from Betty Rosbottom, serves 6.

~1 1/2 lbs buttercup squash - might need a whole squash, or just half if it's larger

1 bag fresh spinach (~5 oz), rinsed and roughly chopped

1 package Pancetta Tesa

1 C onion, diced - sub shallots, leeks, or any onion you have

8 C broth - vegetable or chicken

1 C dried pasta like bowtie, or any smaller shape

salt to taste

a pinch or two of cayenne, to taste - sub red pepper flakes for less heat, or paprika for even less

~1/2 C Parmesan cheese, coarsely grated

Halve the squash top to bottom and scoop out the seeds and strings. With the cut side down, cut each half vertically into 4 slices. Peel the segments with a sharp knife or vegetable peeler, and then dice into bite-sized cubes. (See my note below about roasting the squash whole instead of peeling and cutting raw!) Make sure all other veggies are washed, prepped and ready to use.

In a large pot or dutch oven, sauté the pancetta over medium heat until golden brown and getting crisp. Remove pancetta pieces, leaving any rendered fat in the pan. If needed, add oil to make 2 Tbs of cooking fat. Add the diced onion and sauté until translucent and starting to brown, 5-7 minutes.

Add the broth and bring to a simmer, then add the diced squash and dried pasta. Let simmer until both the squash and the pasta are tender, ~12-15 minutes. Add the spinach and let cook another minute or so to wilt, then taste and season with salt as needed and any spice (cayenne, pepper flakes, etc). Add pancetta bits back to the pot just before serving. Top each bowl with a bit of grated parmesan.


  • For a vegetarian version, omit the pancetta and use 2 Tbs of safflower oil, butter, or other cooking oil to start the soup. You can also brown some small diced mushrooms, if you like.

  • Substitutes: other winter squash, like acorn or butternut work well in this soup; sub other hardy greens like chard or kale; use bacon or a bit of ground sausage when you don't have pancetta.

  • Cutting, peeling, and dicing uncooked winter squash can be difficult and time consuming. To skip the hassle, try roasting the squash whole. Heat the oven to 400 F. Rinse the squash and poke 5-6 deep holes with a sharp paring knife to allow steam to escape. Place it on a baking sheet and roast for at least an hour. Once cooled to the touch, cut open, scoop out seeds, and peel the skin off, or scrape the flesh out, and chop it up. If it's not fully cooked, it can finish cooking in the soup


BONUS RECIPE: Sautéed Broccolini with Pancetta & Gruyere

Recipe adapted from Cook's Country. For a vegetarian version, omit pancetta and use another 1 Tbs or so of oil. Serves 2 as a side. Bulk up the recipe by sautéeing sliced turnips with the broccolini, or stir in chopped spinach to wilt at the very end.

1 oz pancetta tesa

1 Tbs oil - safflower, olive, vegetable, etc

1 Tbs water

1-2 garlic cloves, minced

1/4 tsp salt

Pinch red pepper flakes, or to taste

1/2 lb bunch of broccolini, ends trimmed and cut into 1 1/2-in pieces

1/2 tsp lemon zest, plus a wedge or two for serving

2-3 tbs grated Gruyère cheese (sub Parmesan, Manchego, or any hard cheese you like)

Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, ~6 min. Transfer to paper towel–lined plate, leaving the rendered fat in the pan. Add the extra oil, if needed, water, garlic, salt, and pepper flakes to the now-empty skillet. Add chopped broccolini and toss to coat. Cover and cook over medium-high heat until paring knife inserts easily into the thickest stalks of broccolini, ~5 minutes, shaking or stirring occasionally to redistribute.

Uncover and cook until water has evaporated and broccolini is lightly browned in spots, 5-7 min, stirring just once more. Off heat, add lemon zest and season with salt to taste. Just before serving, sprinkle with cooked pancetta and cheese. Serve with a squeeze of lemon, if you like.


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