…..Healthy Families…….Beneficial to the Local Economy……..Thoughtful Land Use and Stewardship…….Fresh Produce……..Community Building…….Water Conservation….



    Purchase a Fall share of produce for $275***and receive 180 poundsof produce from Cooperative growers in the Mission, Bitterroot and Missoula Valleys, delivered to a neighborhood drop point ~ let us store your produce and deliver it 5 times during the Fall/Winter months!

    Produce you can expect:


    Various Winter Squash

    Jerusalem Artichoke









    Pie Pumpkins




    Brussel Sprouts

  • Spring is looking green!  Some nice red chard from Homestead Organic Farm in the Bitterroot.

  • Lentil Salad with Mozzarella and Prosciutto

    Makes 6 servings.

    1-1/4C (9oz) French green lentils [Use DuPuy lentils from Timeless Seeds – available on our website]

    4C water

    Salt and freshly ground pepper

    3T extra-virgin olive oil

    1/4C red wine vinegar

    2T minced red onion [or Walla Walla from your box]

    4T julienned fresh bail, plus whole leaves for garnish

    1/4lb paper-thin prosciutto slices, cut into thin strips 1 in wide

    1/3lb fresh mozzarella cheese, cut into slices a generous ¼ in thick

    Pick over the lentils, removing any grit or misshapen lentils, then rinse well.  In a saucepan over high heat, combine the water and 1/2tsp salt and bring to a boil.  Add the lentils, reduce the heat to medium-low, cover, and cook until the lentils are tender but still hold their shape, 20-25 minutes.  Be careful not to overcook.  Remove from the heat and drain well.  Let cool to room temperature.

    In a bowl, stir together the olive oil, vinegar, 1/2tsp pepper, onion, 2T of the basil, and all but one-fourth of the prosciutto.  Add the lentils and mix well.

    Spoon the lentils onto a platter.  Arrange the mozzarella slices around the edges of the platter, tucking them under the lentils.  Sprinkle the remaining minced and whole basil leaves and the prosciutto over the lentils, and serve.

    From William Sonoma: Salad.

  • Swiss Chard Risotto

    5C low-salt chicken broth
    2T olive oil
    1 medium onion, chopped
    1-1/2C arborio rice or medium-grain white rice
    4C (packed) coarsely chopped Swiss chard leaves (about 1 bunch)
    1/2C dry white wine
    1/2C freshly grated Parmesan cheese
    Additional grated Parmesan cheese
    Bring broth to simmer in medium saucepan.  Cover and keep warm.  Heat oil in heavy large Dutch oven over medium heat.  Add onion and saute until translucent, about 5 minutes.  Add rice and chard and stir until chard begins to wilt, about 3 minutes.  Add wine and simmer until absorbed, stirring occasionally, about 2 minutes.  Add 4-1/2C hot broth.  Simmer until rice is just tender and risotto is creamy, stirring frequently and adding remaining 1/2C broth by ¼ cupfuls if mixture is dry, about 20 minutes.  Mix in 1/2C Parmesan cheese; season to taste with salt and pepper.  Transfer risotto to medium bowl.  Serve, passing additional Parmesan separately.

    This recipe was passed along to us from someone who is a CSA member of Katchkie Farm in New York.  Enjoy!

  • Greek Salad Stuffed Tomatoes

    Serves 6Slice of tops of 6 tomatoes.  Hollow out flesh with a teaspoon, and toss the flesh and juices with chopped cucumber and black Kalamata olives, crumbled feta, shredded mint and spring onion.  Add enough extra-virgin olive oil with a splash of white wine vinegar to lubricate the lot, season and stuff into the hollowed tomatoes.  Put the lids back on top and pack.

    From Olive July 2011.

  • Summer Spaghetti

    800g cherry tomatoes
    2T olive oil
    400g spaghetti
    200g fine green beans, topped
    150g cooking chorizo, finely sliced
    Large handful of small black olives
    150g goat’s cheese, crumbled
    Grated zest and juice of 1 small lemon
    4T extra-virgin olive oil
    Fresh oregano leaves or small basil leaves to serve
    Preheat the oven to 350F.  Put the tomatoes on a baking sheet, then drizzle with the olive oil, season and roast for 20-25 minutes.
    Meanwhile, cook the pasta in boiling salted water for 10 minutes or until al dente, then drain and return to the pan with 2T of the cooking water.
    While the pasta is cooking, blanch the green beans in boiling water for 2-3 minutes, then drain and refresh under cold water.  Heat a frying pan, then fry the chorizo until crisp.  Remove with a slotted spoon and add to the pan with the drained pasta.
    Mix the pasta and chorizo with the beans, half half the tomatoes, the olives, most of the goat’s cheese and the lemon zest.  Whisk the lemon juice with salt and pepper in a small bowl, then drizzle in the oil,whisking.
    Toss the pasta with the dressing.  Top with the remaining tomatoes, goat’s cheese and herbs, then serve.
    Serves 4.
    From Delicious magazine July 2011.

  • Zucchini Ricotta Fritters

    2 medium zucchini (about 7 ounces each), coarsely shredded
    2 garlic cloves, very thinly sliced
    3 large scallions, very thinly sliced
    ½ cup fresh sheep-milk ricotta cheese
    2 large eggs
    2 teaspoons finely grated lemon zest
    Kosher salt and freshly ground pepper
    ¾ cup all-purpose flour
    Olive oil, for frying
    Lemon wedges, for serving
    In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.
    Line a large baking sheet with paper towels. In a large skillet, heat ¼ inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

    Make Ahead: The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325° oven.

    from Mario Batali for Food and Wine

  • Provencal Roast Tomatoes

    Makes four servings
    One oval baking dish large enough to hold all the tomatoes in a single layer
    1/8C extra-virgin olive oil
    6 firm tomatoes, cored and halved lengthwise
    Sea salt to taste
    1/8C fresh mixed herbs, such as parsley leaves, tarragon, basil, and rosemary, snipped with scissors
    1/8C best-quality red wine vinegar
    Preheat the oven to 400F.
    In a large skillet, heat the oil over moderately high heat.  When hot, place as many tomatoes as weill easily fit in the pan, cut side down.  (If you crowd the pan, the tomatoes will steam, not sear).  Sear without moving the tomatoes, until they are dark and almost caramelized, 3 to 4 minutes.  Transfer the tomatoes, cooked side up, to the baking dish.  Overlap them slightly since they will reduce as they bake.  Continue until all the tomatoes are seared.  Season the tomatoes lightly with salt.  Remove the pan from the heat.  Deglaze the remaining fat in the pan with the vinegar.  Return the pan to high heat, scraping the bottom of the pan to loosen drippings into the liquid.  Pour over the tomatoes.  Sprinkle with fresh herbs. 
    Place the baking dish in the center of the oven and bake, uncovered, until the tomatoes are soft, shriveled, and even a bit black around the edges, about 30 minutes.  Serve hot, warm, or at room temperature.

    -From Patricia Wells at Home in Provence

  • Yellow and Green Bean Salad with Olives, Cherry Tomatoes, and Summer Savory

    3 cups mixed-colored string beans, trimmed
    2 ½ cups cherry tomatoes, halved
    1/3 cup pitted kalamata olives
    1 clove garlic, finely chopped
    1 sprig summer savory, chopped
    1 tablespoon extra-virgin olive oil
    ½ teaspoon red wine vinegar

    Bring a medium pot of salted water to a boil. Cook beans until cooked through but firm, about 7 minutes; rinse with cold water. Mix remaining ingredients in a bowl; add beans and toss. Serve.
  • Orecchiette with Greens, Mozzarella, and Chickpeas

    2 pound orecchiette
    Vegetable oil, for frying
    1 cup drained canned chickpeas, patted dry
    1/8 teaspoon ground cumin
    1/8 teaspoon ground coriander
    Kosher salt and ground black pepper
    ¼ cup extra-virgin olive oil
    4 garlic cloves, thinly sliced
    ½ teaspoon crushed red pepper
    1 cup grape tomatoes, halved
    ½ pound Swiss chard, stemmed and leaves coarsely chopped
    4 ounces fresh mozzarella, cut into ½-inch cubes
    8 large basil leaves, torn
    In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving ¼ cup of the cooking water.
    Meanwhile, in a medium, deep skillet, heat ¼ inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
    Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
    Add the pasta and reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated. Add the mozzarella and basil and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.
    From Food and Wine September 2011.