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Delivery 9/30/20

Updated: Sep 30, 2020


  1. Parsnips

  2. Celery

  3. Red Beets

  4. Golden Raspberries

  5. Honey Yogurt

  6. Dozen Eggs


  1. Chance Farm - Bozeman

  2. Gallatin Valley Botanical - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Bear Canyon Farm - Bozeman

  5. Kalispell Kreamery - Kalispell

  6. "Straight from the" Farm Fresh Eggs - Manhattan


Roasted Vegetable and Quinoa Salad

This is a bit of a "kitchen sink" salad. You can add or substitute items to use up odds and ends, or to make it more to your taste. Adapted from Marcella Valladolid. Serves 4-6.

1 lb parsnips (~3-5 parsnips), peeled and diced 1/2" - sub carrots for some or all of the parsnips

1 lb red beets (~3 large beets), peeled and diced 1/2"

2 Tbs + 1/4 C olive oil

Salt and pepper

2-3 Tbs apple cider vinegar - sub red or white wine vinegar or lemon juice

1 tsp jam or honey (or less - just enough to sweeten the vinaigrette)

1 C celery, rinsed and chopped to bite-sized pieces

1 C cooked quinoa (or ~ 1/3 C dry + 2/3 C water) - sub couscous or any cooked grain

1/4 C dried cranberries, cherries, raisins, or other dried fruit

1/4 C toasted pumpkin seeds, sunflower seeds, chopped nuts, or other crunchy texture

1 heaping Tbs chopped fresh herbs, such as parsley, mint, or basil

~1 C fresh fruit: orange segments, diced apple, or raspberries would work

1/4 C crumbled goat cheese, feta cheese, or whatever sounds good

Preheat the oven to 400 F. In a baking dish or sheet pan, toss the parsnips and beets in 2 Tbs olive oil, season with salt and pepper. Roast until tender and browning, about 20 minutes. Remove from oven to cool.

Meanwhile, whisk together the 1/4 C extra-virgin olive oil, vinegar and jam in a small mixing bowl. Season with a pinch of salt and pepper, taste and adjust to your liking, and set aside.

Chop the celery, fruit, and any nuts that need chopping. Add these to a large mixing bowl. When cooled, add the parsnips, beets, and quinoa, plus cranberries, seeds, herbs and fruit. Drizzle with the vinaigrette and toss to mix well. Season with salt and pepper and taste. Top with crumbled goat cheese and serve.


Lemon Honey Yogurt Cake (with Golden Raspberries)

Use an 8 1/2" by 4 1/2" loaf pan, or the closest thing you have. Makes 1 loaf-pan-size cake. Adapted from Ina Garten.

1 1/2 C all-purpose flour or GF flour

2 tsp baking powder

1/2 tsp kosher salt

1 C Plain Greek Yogurt

1 + 1/3 C sugar, divided

3 eggs

~2 tsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 C vegetable oil

1/3 C fresh lemon juice

1/2 C golden raspberries (optional)

For Glaze: 1 C confectioners sugar + 2 Tbs lemon juice, mixed well (optional)

Preheat the oven to 350 F. Grease and flour your loaf pan. If you have parchment paper, grease the pan, then line it with parchment paper and grease and flour the parchment paper to make it easier to remove the cake (this is helpful, but not necessary).

Mix together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 C sugar, eggs, lemon zest, and vanilla. Carefully whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it's well incorporated. Gently fold in the berries, if using, and pour the batter into the prepared pan. Bake for about 50 minutes, or until a toothpick in the center of the loaf comes out clean.

Meanwhile, heat 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10-15 minutes, then remove from the pan and set on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar liquid over the cake and allow it to cool completely while the liquid soaks in. Drizzle glaze over top, if using, and serve.


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