• Farm Cart

Delivery Wednesday 8/28/19

Updated: Oct 3, 2019



ITEMS

  1. Homemade Granola

  2. Musk Melon

  3. Leeks

  4. Oyster Mushrooms

  5. Purple Cauliflower

  6. Beurre de Rocquencourt Heirloom Wax Beans

PRODUCERS

  1. Whole & Nourished - Bozeman

  2. Harlequin Produce - Arlee, via WMGC

  3. Chance Farm - Four Corners

  4. Front Street Fungi - Missoula, via WMGC

  5. Harlequin Produce - Arlee, via WMGC

  6. Gallatin Valley Botanical - Bozeman

Featured Recipes

Leeks are similar to onions with a milder flavor. You can use them in place of onions in just about any recipe. Trim off the root end and the dark green tops - though edible, the darkest parts of leeks are tough. For easiest cleaning, cut the leek in half lengthwise to expose the layers and rinse well: leeks are notorious for harboring sand, dirt, and insects. Slice thinly crosswise.


Mushroom & Leek Risotto

The risotto method from America's Test Kitchen requires less standing at the stove and

stirring than traditional recipes, which is why I like it. Prep and measure out all your

ingredients first before you start cooking. Serves 4-6.

What you'll need:

5 C chicken or vegetable broth

1 1/2 C water

4 Tbs butter

1-2 leeks, halved and thinly sliced

1 garlic clove, minced

Oyster mushrooms, stems removed and roughly chopped. Use as much or little as you like. For more mushroom flavor, you can add another variety, up to 2 C total chopped 'shrooms.

2 C Arborio rice

1 C white wine

1 C parmesan cheese, grated (about 2 oz)

1 tsp lemon juice (optional)

2-4 Tbs chopped fresh herbs (optional)


Combine broth and water in a saucepan and bring to boil. Reduce heat to simmer. Melt 2 Tbs butter in a dutch oven or other heavy bottomed pot over medium heat. Add leek and 3/4 tsp salt. Stir frequently until leek is softened and translucent, 5-7 minutes. Add chopped mushrooms and cook until they start to brown a little. Add rice and garlic and

stir frequently until edges of the rice turn translucent, at least 3 minutes. Add the wine and stir constantly until it's fully absorbed, 2-3 minutes. Stir in 5 C of the hot broth mixture and turn heat down to medium-low. Cover and let simmer until the liquid is absorbed and rice is al dente, 15-20 minutes. Stir only twice during that time. Then add 3/4 C more broth and stir gently and constantly until risotto becomes creamy, about 3 minutes. Remove from heat, add the parmesan, and let sit for 5 minutes. If desired, stir in remaining 2 Tbs butter, lemon juice, and/or chopped herbs. Season with salt and pepper to taste. To loosen the texture of the risotto, stir in remaining broth mixture as needed.

Roasted Cauliflower

What you'll need:

1 head purple cauliflower, cut into bite-sized florets

2 Tbs olive oil

1 tsp kosher salt or other coarse salt

Cracked black pepper to taste

Additional seasoning as desired (see suggestions below)

Preheat oven to 425. Put cauliflower on a baking tray, drizzle with olive oil, salt and pepper and toss to coat evenly. Ideally everything should be in a single layer. If the pan is too crowded, roast in batches. Place tray on a lower oven rack for about 20 minutes, or until soft and starting to brown. You can stir partway through, or give the pan a shake to turn them, or just leave it to let one side get really brown. Larger pieces of cauliflower may need longer, depending on your oven and your preference. To add Yellow Wax Beans: Trim, rinse, and dry beans. Increase oil and seasoning by about half. Beans will roast faster, so keep an eye on them or roast them separately.


Before roasting, try adding:

1/4 tsp garlic powder, or

1 tsp curry powder, or

1 tsp smoked paprika

After roasting, try adding:

1-2 Tbs grated parmesan, or

1/4 C chopped, toasted nuts, or

2-3 Tbs chopped fresh herbs, or

Squeeze of lemon or lime juice

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Bozeman, MT, USA

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