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Delivery Wednesday 8/7

Updated: Oct 3, 2019



ITEMS

  1. Strawberries

  2. Flathead Cherries

  3. Bibb Lettuce

  4. Broccoli

  5. Dill Pickles

  6. Grab bag item! We had a last-minute cancellation, so we tapped into our limited supply of on-hand inventory. Everyone got something different!

PRODUCERS

  1. Gallatin Valley Botanical - Bozeman

  2. Ramrock Orchards - Big Fork (WMGC)

  3. Terra Greens Produce - Manhattan

  4. Three Hearts Farm - Bozeman

  5. Roots Kitchen & Cannery - Bozeman

  6. Multiple producers

WMGC = Western Montana Growers Co-op, which allows us to source from farther afield

Featured Recipes

Fruit Compote

Compote is a quick, easy way to preserve your fruit for a few more days, or spruce up a lackluster bunch, and make the most of it. There's no one right way to make a compote but they almost always turn out delicious. It's usually a little (or a lot) chunky with some thickened sauce to spoon over pancakes, ice cream, yogurt, cake, biscuits, whipped cream, or whatever your heart desires. The common ingredients are just fruit, sweetener of some kind, and heat. This "recipe" is a starting point, followed by some possible variations. I trust you'll do what you like with what you have!


What you'll need:

~3 C fruit, fresh or frozen (strawberries and cherries are a great combo)

1-2 Tbs sugar, honey, or sweetener of your choice


Prep the fruit by de-stemming, pitting/coring, and removing any moldy spots. Chop it up a bit if you like. Put it all in a medium saucepan along with the sweetener. Cook over medium heat, allowing it to come to a simmer and then cooking for another 5 minutes or so. Stir frequently, and if you want a smoother consistency, mash it up as you stir.

Notes & Variations:

-If the fruit is very sweet, use less sugar. If it's bitter or tart, use more (for example, a rhubarb compote could benefit from upwards of 1/2 C sugar).

-Use a few Tbs juice instead of or in addition to sugar - citrus juice plus a little zest works well.

-Add spices like cinnamon, ginger, or black pepper.

-Add herbs like basil, mint, or tarragon after cooking.

-Add a bit of vanilla bean or extract.

-If it's too thick, add a little water or juice, either before or after cooking.

-If it's too thin, add a little cornstarch and cook a bit longer, or add chia seeds, or just let some of the water cook off.

Classic Veggie Stir-fry with Broccoli

We've picked up our go-to stir-fry recipe from America's Test Kitchen, along with some helpful tips:

1. Fewer ingredients make better stir-fries. Aim for 3-4 different vegetables or fewer.

2. The sauce recipe below is for 2 to 2 1/2 lbs of ingredients. No matter your different

ingredients, keep the total amount to about 2 to 2 1/2 lbs (or adjust sauce amounts

accordingly).

3. Add your ingredients to the pan in stages from longest cooking time to

shortest cooking time. Broccoli, carrots, green beans, snap peas, and cabbage cook longest, for 3-7 minutes. Peppers, eggplant, mushrooms, onions, and stalks (bok choy, chard, celery, etc) cook for 1-3 minutes. Greens, tomatoes, scallion greens, and frozen vegetables cook for about 1 minute. Aromatics like garlic and ginger cook for 30 seconds or less.

4. Prep everything before you start cooking.

(Serves 4)


What you'll need:

1/2 C chicken or vegetable broth

1/4 C dry sherry (sub white wine or rice wine vinegar)

3 Tbs hoisin sauce or oyster sauce

1 Tbs soy sauce

1 tsp toasted sesame oil

2 tsp cornstarch

1 Tbs vegetable oil

2-3 garlic cloves, minced (sub 1/4 - 1/2 tsp garlic powder, added to the sauce)

1 Tbs fresh ginger, grated or minced (sub 1/2 - 3/4 tsp ground ginger, added to the sauce)

2 - 2 1/2 lbs broccoli and other veggies

Optional garnishes: sesame seeds, cilantro, chopped roasted peanuts, sliced scallions, or a quick drizzle of sesame or chili oil.


Whisk together the first 6 ingredients in a bowl (through cornstarch). Set aside. Cut broccoli head into 1-inch florets. If using broccoli stems, peel with a vegetable peeler to remove tough outer layer and cut into 1/4" rounds. Prep other veggies as needed. Mince garlic and ginger and set aside together. Heat the vegetable oil in a 12-inch skillet over high heat. Watch that it doesn't scorch and add your longest-cooking veggies as soon as it's hot. Stir infrequently for better browning. Sequentially add your ingredients according to their cooking times. Just before it's done, stir in the garlic and ginger. Whisk the sauce to recombine and add it to the skillet, stirring or tossing constantly until it thickens, about 30 seconds. Serve hot with rice, noodles, or other grains.

**If you want to include meat or tofu, marinate it in a little soy sauce and sear it in oil in the

skillet first, then set aside while you cook your vegetables. Add it back in just before adding the sauce. Include protein in total ingredient amounts, Ex) 1 lb meat + 1 1/2 lbs veggies.


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Bozeman, MT, USA

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