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Delivery 9/9/20


  1. Slicing Tomatoes

  2. Jalapeños

  3. Radishes

  4. Italian Plums

  5. Dozen Eggs

  6. Pancetta / Oyster Mushrooms (Veg)


  1. Three Hearts Farm - Bozeman

  2. Terra Greens Produce - Bozeman

  3. Amaltheia Organic Produce - Belgrade

  4. Moss Farm - Rollins

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

  6. Grotto Meats / Mother Fungi - Bozeman / Missoula

This week we're lucky to have a recipe from chefs Cullen and Nic of Grotto Meats and Rendezvous food truck in Bozeman using their pancetta as the flavor base of a tomato sauce. Pasta Carbonara is another great pasta dish with pancetta. The plums could be made into a beautiful plum cake, or a galette, or a sweet/spicy plum jalapeño jam. Find even more links below!

Jalapeños and radishes made me think of spicy pickles, so I scoured the internet and distilled down the many recipes I read into the simplest version. You can add all kinds of things to this recipe if you're interested, like fresh oregano and thyme sprigs, or cumin seeds. Use in tacos, breakfast burritos, salsas, sandwiches, burgers, etc.

Quick Pickled Jalapeños and Radishes

1/2 lb red radishes (half a bag), sliced 1/4 inch thick - sub carrots if you wish, or more peppers

1/4 lb jalapeños (all), thinly sliced

2 garlic cloves, peeled and left whole

1 C white distilled vinegar

1 C water

1/3 C sugar

1 Tbs sea salt

Get out 2 clean, lidded pint jars (16 oz) - they can be canning jars or anything with a lid that fits well. Divide the radish and jalapeño slices evenly into the jars, add a garlic clove to each jar.

In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally until the sugar is dissolved, ~ 5 minutes. Pour the brine over the veggies in the jars. Let cool to room temp, then cover and chill for at least 30 minutes before eating. Store in the fridge.


Salsa Amatriciana (Sauce of Amatrice, Italy)

This is a simple and delicious Italian pasta sauce featuring diced pancetta, fresh tomatoes, and a bit of heat. As with most Italian recipes, there are many ways to make it, and many opinions about the "correct" way. This particular version was shared with us from Chef Cullen of Rendezvous LLC (catering and food truck) and Grotto Meats LLC (local charcuterie). Serves 4. Approx time - 2 hrs.

4 C tomato, diced 

1.5 oz Grotto Meats pancetta, diced

1/2 C oil or bacon fat

1 C yellow onion, small dice 

8 cloves garlic, minced 

1 C sweet red wine 

1 sprig ea. thyme, rosemary, and oregano, tied into a bouquet (optional)

1 Tbs ground toasted black pepper

1 Tbs ground toasted chili flakes

2 Tbs Kosher salt

1/2 C pecorino romano cheese, grated (plus more for serving)

12 oz dried pasta - see notes

Begin by cooking the diced pancetta along with the oil or bacon fat in the bottom of a medium saucepan. When pancetta has just started to crisp, add diced onion and minced garlic. When onions begin to caramelize, add diced tomato and simmer ~5 minutes. Then add the wine, spices, and the bouquet of herbs. Allow to reduce for ~30 minutes on low heat, after which time, add ~4 C water and continue to simmer until liquid has reduced and sauce is a nice consistency, at least an hour. Just before serving, add grated pecorino to the sauce. Taste and add salt as needed.

Optional Recommendations, from Chef Cullen: Your sauce should be ready to serve over pasta in roughly 2 hours, although flavors can develop and strengthen if the sauce is simmered longer. Ideally, I make this sauce by continuously reducing and adding water over 36 hours.

Farm Cart Notes: 1) The black pepper and pepper flakes called for seemed like a lot to me! If you're worried about spice level, start with less and add to taste. If you're not sure about toasting the spices, here's a reference. 2) Amatriciana sauce is typically served with a long pasta shape like spaghetti or bucatini. While the sauce is simmering, bring a large pot of water to a boil, salt it, and cook your pasta of choice. (I recommend reserving a little pasta water before draining the noodles.) After draining the pasta, toss it with your Amatriciana sauce using tongs to toss and coat everything well. Add a little pasta water if needed and stir well - the starch in the water can help the sauce actually stick to the noodles, in addition to loosening it just slightly. Serve with a generous garnish of grated pecorino.


Additional Recipes & Suggestions


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