• Farm Cart

Delivery Wednesday 9/4/19

Updated: Feb 19



ITEMS

  1. Yellow Peaches

  2. Eggplant

  3. Slicing Cucumber

  4. Montzarella Cheese

  5. Sweet Onions

  6. Black Butte Chickpeas

PRODUCERS

  1. Forbidden Fruit Orchard - Paradise (WMGC)

  2. Amaltheia Organic Produce - Belgrade

  3. Three Hearts Farm - Bozeman

  4. Lifeline Farm - Victor (WMGC)

  5. Terra Greens Produce - Manhattan

  6. Timeless Natural Foods - Conrad (WMGC)

Featured Recipes


Roasted Eggplant Dip

This is an easy and delicious dip that requires little prep and just a handful of ingredients. It's similar to baba ganouj but doesn't require tahini. If you don't like eggplant, this is a good recipe to try!


What you'll need:

1 eggplant, left whole - or 2 if they're on the smaller side

1 clove garlic (or a 1/2 clove if they're huge), roughly chopped

4-5 Tbs olive oil

1 1/2 Tbs fresh lemon juice

Salt to taste

Fresh herbs, chopped - parsley, basil, dill, or mint (optional)


Heat your grill to medium-high heat (around 400 degrees). Put the whole eggplant on the grill and, rotating periodically, roast until it's soft and the skin is charred on the outside. This takes about 10 minutes, or less if they're smaller. [Alternately, roast it in the oven at 425 or 450 for about 20 minutes.] Remove from the grill and allow to cool until you can handle it. Slice in half lengthwise, scoop out all the flesh and transfer it to the bowl of a food processor. Don't worry if you get some bits of charred skin- it'll add some smokey depth to the dip. Add the garlic, 4 Tbs olive oil, lemon juice, and salt and puree everything together until well-combined. Taste and adjust seasoning. If it's too thick, add another Tbs oil. Transfer to a bowl and top with chopped fresh herbs. Serve with pita chips, sliced bread, veggies, or whatever sounds good to you! You could also puree with an immersion blender or just mix by hand until smooth.


Other eggplant suggestions: eggplant parmesan with Montzarella cheese, ratatouille with fresh zucchini and tomato, or an Indian curry with Black Butte Chickpeas would all be very tasty!

Black Butte Chickpeas

This Black Butte variety is black on the outside and white on the inside. Once cooked, use them as you would any chickpea/garbanzo bean: in a salad or mediterranean themed bowl (with greens, grains, or both); roasted for a crunchy snack or salad topping; added to soup, stew, chili, or curry; or make your own falafel or hummus.


Cooking Chickpeas and Other Dried Beans

Step 1: Get out a medium-sized pot sometime in the morning before you leave for work or get otherwise caught up in the day. Add however many beans you want and cover with 2-3 inches of water - about the length of your forefinger. [When fully cooked, beans increase in volume by 2-3 times, so 1/2 C dry will yield at least 1 C cooked] Set the pot on the stove or counter and walk away.

Step 2: When you get home from work, or ~1 hour before you want to eat them, put the same pot with the same water on the stove over high heat and bring to a boil. They like to boil over, so keep an eye on them until you can turn the heat down to simmer. Add 1-2 tsp of salt, partially cover with a lid, then stir and test a few for doneness about every 15 minutes. They'll take ~30 minutes to cook, but better to have extra time than be waiting on them. They're done when they're no longer crunchy but still have a pleasant bite to them - not mushy. Use in whatever recipes you like, and whenever possible use the liquid, too.


If you forget to soak them in the morning, all is not lost unless you need them immediately. If you need them immediately, go with canned and try again another time :)


Quick-soak Method:

This cuts the soaking time in half, or more. Put the beans in a pot with a lid and cover with 2-3 inches of water. Bring to a boil for 2-3 minutes. Put the lid on and turn off the heat. Let sit anywhere from 1-4 hours. When you're ready to cook them, return pot to a boil then lower heat to simmer. Add salt. Stir every 15 minutes or so and check for doneness. Again, active cooking should be about 30 minutes.


No-soak Method: There's nothing that says you have to soak beans. You can simply bring them to a boil and let them simmer until they're cooked. It will likely take an hour, maybe more, but it's totally doable if they can simmer while you prep other things, or do whatever you need to do.


Modern Technology Methods: In a slow cooker, use a ratio of about 1 C beans to 3 C water to 1 tsp salt. Cook on low for 6-8 hours. This is a good method for cooking a pound of beans or more. Freeze extras in 2-cup portions for easy use.


Pressure cookers and instant pots I hear are amazing for cooking beans, but I can't help you there. If you have one, use it!


Additional Seasonings: Once you've brought the beans to a boil, you can add other seasonings besides salt: bay leaves, peppercorns, chili powder, garlic and/or onion, thyme, parsley leaves + stems, oregano, etc. Or use broth in place of some or all the water (taste before adding any additional salt).


If you're so inspired, share with us what you're cooking! Tag us @farmcartfoods

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406-223-5460

Bozeman, MT, USA

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