Some of my favorite recipes come from vegetable growers. Farm cooks know how to feed a bunch of people efficiently, with simple recipes made from basic ingredients that quickly produce mountains of delicious nourishment to energize the farmhands without weighing them down.
I am friends with some farmers who can really cook and are generous with their recipes. Luci Brieger of Lifeline Farms in Victor, Montana, has this carrot pasta dish that she’s perfected over many years. It’s sweet, earthy, and comforting, and makes you ravenous. Josh Slotnick of Clark Fork Organics in Missoula, meanwhile, recently came up with a noodle recipe, based loosely on pad thai, as a way of burning through mountains of excess parsley. He makes a tangy chimichurri—a steak sauce from Argentina—and tosses it into fried noodles.
