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Delivery Wednesday 8/21/19

Updated: Oct 3, 2019



ITEMS

  1. Heirloom Tomatoes

  2. Fresh Garlic

  3. Patty Pan Squash

  4. Kohlrabi

  5. Dozen Eggs

  6. Bacon

PRODUCERS

  1. Amaltheia Organic Dairy - Belgrade

  2. Amaltheia Organic Dairy - Belgrade

  3. Chance Farm - Four Corners

  4. Root to Rise Gardens - Wilsall

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

  6. Daniels Gourmet Meats - Bozeman


Featured Recipes

We're nearing peak harvest times in the Gallatin Valley where just about everything that

could be available is. This means that, for a brief time, there's a lot of produce variety! It's a fun time to explore the diversity of shapes, colors, and flavors that can be grown here. I chose a couple of the weirdest-looking veggies available to us for the fun of it, and because they actually aren't a bad pairing together. Searching online for ideas using both kohlrabi and squash pulled up a lot of fritter recipes. Try some here or here!


Kohlrabi

Kohlrabi is a member of the brassica family (think cabbage, broccoli, kale). Both the bulb and greens are edible. The greens can be cooked like spinach or beet greens, or added raw to a salad if they're still young and tender. The bulb can also be eaten raw or cooked, with a flavor that is mild, a little sweet, and sometimes a bit spicy. I like to think of it as a turnip/apple hybrid that grew antennae. Kohlrabi can be added to a slaw or salad, roasted into chips, stir-fried, or added to soup, among many other options. As you would with root vegetables, separate the greens from the bulb as soon as you get it and refrigerate both in the same (or separate) bags. This will help both the bulb and the greens stay fresh until you're ready to use them. Before eating, peel the bulb with a vegetable peeler or paring knife.


Patty Pan Squash

Though the complete opposite in shape, patty pan is a close cousin to other summer squash like zucchini or crookneck. Josh Chance, who grew these ones, suggests slicing them through the middle and grilling them, or dicing and using like any other summer squash. I've also seen them stuffed like acorn squash. Smaller ones are quite tender and can be eaten raw or cooked. Larger ones tend to be tougher and benefit from cooking. Today's selection classifies as "medium sized", with a 2-3" diamond shape, so you could probably try them either way!

Sauteed Kohlrabi & Patty Pan Squash

Serves 3-4 as a side dish

What you'll need:

2 Tbs olive oil or butter

1 kohlrabi bulb, stems trimmed, bulb peeled, diced to about 1/2" pieces

1 bunch kohlrabi leaves, rinsed and sliced crosswise

1 or 2 patty pan squash, diced to about 1/2" pieces

1 small onion or 1/2 a medium onion, diced

1-2 cloves of garlic, minced

2-3 Tbs fresh herbs, chopped (chives, tarragon, thyme, mint, basil, dill, parsley, etc.)

Salt and pepper to taste


Heat butter or oil over medium heat in a skillet, add diced onion and kohlrabi with a sprinkle of salt and a couple Tbs water. Cook for 5-7 minutes, stirring occasionally to keep onions from sticking and burning (the water helps, too). When onions are translucent and kohlrabi has started to soften, add the diced squash and kohlrabi greens with another sprinkle of salt. Cook about 5 more minutes, until greens are wilted and squash is tender. If the pan gets too dry and things start sticking, add a bit more water. Just before finishing, add the garlic and herbs and cook for 30 seconds or so. Remove from heat, season with salt and pepper.

VARIATIONS:

  • Finish with a squeeze of lemon juice.

  • Top with grated parmesan or pecorino romano cheese and/or toasted pine nuts

  • Mix with cooked quinoa, farro, or other grain for a grain salad or grain bowl. If needed, dress with a little olive oil and vinegar/lemon juice, and more salt and pepper to taste.

  • Stir in cooked chickpeas for some added protein.

  • Add other summer vegetables like fresh corn or diced tomatoes near the end of cooking.

  • Start with a few pieces of bacon and cook until crisp, set aside on a paper towel and saute veggies in the bacon grease instead of oil. Break up the bacon and add it back in with garlic and herbs.

  • Use chopped scallions in place of herbs and season with soy sauce instead of salt.

  • Forget the dicing and sauteing. Slice onion, squash, and kohlrabi bulb into wedges or rounds. Toss with olive oil, salt and pepper and grill until tender in a grill basket, a foil pouch, or directly on the grate. (Note: The squash will cook faster than the kohlrabi.) Once tender and charred to your liking, chop up grilled veggies and toss with garlic, herbs, and seasoning to taste.

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Bozeman, MT, USA

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