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Delivery Wednesday, 9/18/19

Updated: Oct 3, 2019

red, green, yellow, and orange heirloom tomatoes


  1. Heirloom Tomatoes

  2. Green Bell Pepper

  3. Swiss Chard

  4. Sage

  5. Dozen Eggs

  6. Fresh Spinach Pappardelle GF sub Dark Chocolate Brownie Mix


  1. Three Hearts Farm - Bozeman

  2. Terra Greens Produce - Manhattan

  3. Chance Farm - Four Corners

  4. Chance Farm - Four Corners

  5. Farm Fresh Eggs - Manhattan

  6. Dolina Pasta - Bozeman Gluten Free Prairie - Manhattan

Featured Recipes

Seasonal Sauces for Pasta (fresh, dried, or gluten-free pastas all work well)

These basic sauces are great on their own for a simple meal, or build on them by adding

cooked veggies and/or meat to the dish, tossed in the sauce with the pasta at the end to

combine. Or serve pasta alongside a main dish of grilled, roasted or sauteed meat or veggies.

Sage and Brown Butter Sauce

This is a simple and decadent sauce. If it's too rich for your tastes, cut it with a little acid at the end of cooking, like 2 tsp of lemon juice or cider vinegar. As usual, there are innumerable variations: you could add red pepper flakes for some heat, or toast nuts in the butter while it browns, or add some capers or minced garlic when you add the sage, to name a few. The recipe is for 1 lb of pasta, so you would have plenty for the 12 oz fresh pasta plus some add-ins.

What you'll need:

1 stick of butter (1/2 C), cut into 6-8 chunks

~1/4 C fresh sage leaves, torn, rough chopped, or left whole

1/2 tsp salt - if your butter is already salted, start with 1/4 tsp and add more as needed

1/4 tsp freshly ground pepper

~1/3 C grated parmesan cheese

Start a large pot of salted water on high for the pasta. Meanwhile, melt the butter over med-high in a large frying pan or skillet, stirring often, until it turns a pale golden color, 5-7 minutes. Add sage leaves and cook until dark green and crackling, 1-2 minutes. Remove from heat and stir in salt and pepper. Butter should have brown flecks in it. Taste and adjust seasoning. Cover while the pasta cooks. Cook pasta to al dente, reserve 1/2 C pasta water, then drain. Toss pasta in the skillet with the brown butter sauce to coat. Loosen the sauce up with a splash or two of pasta water if needed. Serve with grated parmesan on top.


Fresh Tomato Sauce

Serves 2-4

What you'll need:

1/2 a bell pepper, diced

1/2 an onion, diced -sub shallots or scallions as desired

2-4 cloves garlic, chopped (amount depends on size and your affinity for garlic)

3 Tbs olive oil

~ 1 lb fresh tomatoes, cored and chopped - include the seeds, skins, and juices! (If you have homegrown tom's to use up, feel free to add up to 1 lb more. Just taste and adjust seasoning as needed.)

Optional: 2-3 Tbs red or white wine, sweet vermouth, sherry, or other fortified wine to add a little sweetness and complexity. The alcohol will cook off as it simmers.

3/4 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

3-4 Tbs fresh herbs, chopped - basil, oregano, parsley, or a combo

Grated parmesan or romano cheese for topping

Optional: a dash of red pepper flakes, chopped kalamata olives, and/or capers

Start a large pot of salted water on high to boil the pasta when the time comes. Heat the in oil in a large skillet over medium heat. Add the onion and bell pepper and saute until they soften, 5-7 minutes. Add garlic and saute another 1-2 minutes until just golden. Add tomatoes and wine and bring to simmer. Let simmer vigorously for 5 minutes, then stir in salt and pepper and any other optional ingredients. Taste and adjust seasoning as needed. If you used more tomatoes, you may want more salt. Turn heat down and continue to simmer gently while you cook the pasta. Note that this will not resemble traditional marinara sauce - it should be somewhat chunky and rustic, and tasting of fresh tomatoes.

Cook the pasta to al dente, scoop out about 1/2 C of pasta water and set aside, then drain the pasta. Add cooked pasta to the skillet with the tomato sauce and toss to coat the noodles. If you want to, add some reserved pasta water a little at a time and continue stirring until you get your preferred consistency. The starch in the pasta water can help the sauce to coat the noodles. Allow everything to cook on low together for just another minute or two. Add fresh herbs then serve topped with grated cheese.


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