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Delivery Wednesday 10/30/19



ITEMS

  1. Garlic

  2. Savoy cabbage

  3. Celery root (aka celeriac)

  4. Spiced pepper chevre

  5. Dozen eggs

  6. Bucking the Sun flour blend GF sub grass-fed ground beef

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. Gallatin Valley Botanical - Bozeman

  3. Gallatin Valley Botanical - Bozeman

  4. Amaltheia Organic Dairy - Belgrade

  5. Harmina Dykstra's Farm - Four Corners

  6. Conservation Grains - Choteau

Featured Recipes

For those of you who got the Bucking the Sun pizza flour blend, there are a few extra recipes in your bag. Judy Cornell from Conservation Grains wanted to make sure you had some tried-and- true options for your flour. Don't be fooled by the name - it's not just for pizza dough! This blend has a bit of buckwheat and rye in it, so it will definitely have more flavor than traditional whole wheat, and being freshly ground it is more nutritious. This could easily be used for breads, scones, your favorite cookies, etc. If you're not sure about replacing all the white flour in a recipe with whole grain, you can always try half white and half whole grain. You can find those recipes and more at conservationgrains.com

Braised Savoy Cabbage

Savoy has crinkly, flexible leaves that are great for stuffed cabbage rolls, but can also be

used in place of green, red, or napa cabbage in most recipes. Braising is a simple method with many variations. This particular recipe is from The Art of Simple Food by Alice Waters - one of my go-to cookbooks.


What you'll need:

1 head savoy cabbage

Salt and freshly ground pepper

2 Tbs olive oil

1 bay leaf

2 sprigs of thyme (no doubt you still have some!)

2 cloves of garlic, chopped

1/2 C white wine, sweet or dry - doesn't matter

1/2 C chicken or vegetable broth, or water


Remove the outermost layer and any damaged leaves. Cut the cabbage into quarters and remove the core. Cut each quarter into slices or wedges and season with salt and pepper.

Heat 2 Tbs olive oil in a pan large enough to hold the cabbage. Add bay leaf, thyme, garlic, and a pinch of salt and cook for 1 minute, then add the seasoned cabbage and saute for another minute or so before adding 1/2 C white wine. Cover and cook until wine is mostly gone, 7-8 minutes. Add 1/2 C broth or water. Bring to a boil, turn down to a simmer, cover and cook for another 15 minutes, stirring occasionally, until the cabbage is tender. Discard the bay leaf and thyme stems. Taste and add more seasoning or a splash of white wine vinegar if you like. For more richness, add 1-2 Tbs of butter. Serve by itself or as a side - see variations below.


Some Variations: 1) Cut a few slices of bacon into small pieces and brown in the oil before adding the herbs.

2) Cook some of your favorite sausages separately, then add them to the cabbage for the last 5 minutes of cooking.

3) Cook 3-4 potatoes in boiling salted water (peeled or not). Add them to the cabbage for the last 5 minutes of cooking.

4) Add a mix of mirepoix (1 carrot, 1 sm onion, 1 celery stalk - all diced) to the oil first, before the herbs and garlic, and cook for 5-7 minutes until soft, then proceed with the recipe.

Celery Root & Potato Mash

Celery root (aka celeriac) is closely related to, but not the same plant as, what we get celery stalks from. Celeriac can be treated like other root vegetables: it plays well in a potato or squash gratin, cut up and roasted, or pureed in soup. It can also be sliced thin and eaten raw. Before eating, rinse well, trim off the top and bottom and any little root bits, and peel it, cutting out any brown spots. If storing, keep it in the fridge loosely wrapped in a plastic bag.

What you'll need:

1 lb potatoes, cut into large pieces

5 Tbs butter

1-2 celery roots (~3/4 lb), peeled, halved, and sliced fairly thin

Salt to taste


In salted, boiling water, cook the potatoes until soft. Drain the water, return potatoes to the pot and mash with a potato masher, then stir in 2 Tbs butter. In a separate pan, melt 3 Tbs butter over medium-low, add the celery root with some salt. Cover and cook 12-15 minutes until soft, stirring occasionally. You can try also mashing the celeriac, but it might be easier to puree in a food processor or blender. Mix it into the potato. If the mash is too thick, thin it with a little milk. Taste and add more butter, salt, or pepper as needed and serve hot.


Alternatively, you could use a food mill or ricer for the potatoes and celeriac. Don't be tempted to puree the potatoes in a food processor or blender, though! They turn into a gummy mess, unlike the celery root. When in doubt, do it by hand.

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Bozeman, MT, USA

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