Breakfast Scones
These scones are wonderful topped with apple butter.
Ingredients:
Scone mix
¾ cup, plus 2 tablespoons water
Method:
1. Preheat the oven to 425°. Combine the water and scone mix in a medium bowl. Stir with a spoon until blended. (Dough will be slightly sticky.)
2. Knead dough 5-6 times on a generously floured board, folding dough in half on top of itself each time. Divide dough into 3 pieces. Pat each piece into a 5-inch diameter dome, and cut each dome into 4 wedges.
3. Place the scones on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Serve scones warm from the oven.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!
Ingredients:
1 cup buckwheat groats
2 cups water
½ teaspoon salt
8 sausage patties
1 yellow onion, peeled and chopped
2 leeks, white and light green parts only, chopped
2 cups winter squash of your choice, peeled, seeded and chopped into bite-size pieces
8 eggs
Method:
1. For the groats, bring water to boil in a small pot. Add buckwheat and salt. Return to a boil, then reduce heat to a simmer, cover and cook until tender, 10–15 minutes. Drain off any remaining water.
2. Meanwhile, in a medium-sized skillet, cook the sausage patties until no longer pink on the inside, removing to a paper-towel-lined plate to drain. Add the onions, leeks, and squash to the skillet, season generously with salt and pepper, and sauté over medium-high heat in the meat drippings until the veggies are tender. Also remove from the skillet and reserve. Finally, in the same skillet, crack the eggs and fry until the whites are set, but the yolks are still runny. Season eggs with salt and pepper.
3. Divide the warm groats into four serving bowls, then top each with 2 sausage patties, a generous helping of the vegetables and 2 eggs; serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Breakfast Sausage & Eggplant Hash with Crispy Eggs
Golden eggplant, zucchini and fennel mingle with savory breakfast sausage and juicy tomatoes beneath a perfectly crispy-edged egg.Â
Ingredients:
1 pound Skagit River Ranch Breakfast Sausage
1 medium eggplant, cut into ½-inch cubes
1 small Italian zucchini, cut into ½-inch cubes
½ fennel bulb, diced
2 tablespoons olive oil, as needed
2 medium heirloom tomatoes, chopped
Kosher salt and freshly ground black pepper
4 farm-fresh eggs
¼ cup chopped Italian parsley
Fennel flowers, for serving, optional
Hot sauce, for serving, optional
Directions:
1. Heat a large cast-iron or heavy skillet over medium-high heat. Add the sausage and cook, breaking it into bite-size pieces, until browned and cooked through. Transfer to a plate, leaving the flavorful drippings in the skillet.
2. Add the eggplant, zucchini and fennel, along with a drizzle of olive oil if the skillet seems dry. Season with salt and pepper and cook, stirring only occasionally, for 8 to 10 minutes, until the vegetables are deeply browned and tender. Add the tomatoes and return the sausage to the skillet. Cook for another 3 to 5 minutes, just until the tomatoes soften and release some of their juices. Taste and adjust the seasoning.
3. While the hash finishes, heat a thin layer of olive oil in a separate skillet over medium-high heat. Crack in the eggs and cook until the whites are set and crisp around the edges but the yolks remain runny.
4. Spoon the hash into shallow bowls and top each serving with a crispy fried egg. Scatter generously with parsley and fennel flowers and serve with hot sauce, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Savory Spelt Waffles with Sausage, Jammy Eggs & Fennel
Crisp, nutty spelt waffles go savory with maple-kissed sausage, jammy eggs and a bright tangle of fennel and greens.Â
Ingredients:
2 cups Chimacum Valley Grainery Spelt Pancake & Waffle Mix
Ingredients called for on package for waffles
2 tablespoons chopped Italian parsley, plus more for serving
Freshly ground black pepper
1 pound Skagit River Ranch Breakfast Sausage
4 farm-fresh eggs
1 small fennel bulb, very thinly sliced
2 cups frisée or baby lettuce greens
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt
Fennel flowers, for garnish, optional
Maple syrup, for serving, optional
Directions:
1. Prepare the waffle batter according to package directions. Fold in the parsley and a generous grinding of black pepper. Cook in a preheated waffle iron until deeply golden and crisp; keep warm while you prepare the toppings.
2. Meanwhile, cook the breakfast sausage in a skillet over medium heat, breaking it into bite-size pieces, until browned and cooked through.
3. Bring a saucepan of water to a boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks. Transfer immediately to a bowl of ice water, then peel and halve.
4. In a small bowl, toss the shaved fennel and greens with the lemon juice and olive oil. Season lightly with salt and pepper.
5. Top each warm waffle with sausage, a handful of the fennel salad and two egg halves. Finish with parsley and fennel flowers, if using. Serve as-is for a savory breakfast, or add a light drizzle of maple syrup for a sweet-savory finish.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Breakfast Skillet with Bacon, Potatoes & Herbs
Crispy bacon, golden potatoes, and fresh herbs come together in this hearty, one-pan breakfast—simple, satisfying, and perfect for a slow morning.
Ingredients:
8 ounces bacon rashers, chopped
1 pound fingerling potatoes, halved or sliced
1 cup Cremini mushrooms, sliced
2 tablespoons olive oil (as needed)
4–6 eggs
2 tablespoons fresh herbs (thyme, parsley, oregano), chopped
Sea salt and fresh cracked black pepper
Method:
1. In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.
2. Add potatoes to the skillet and cook over medium heat, stirring occasionally, until golden and tender, about 12–15 minutes. Add a drizzle of olive oil if needed. Stir in mushrooms and cook until softened and lightly browned, about 4–5 minutes.
3. Return bacon to the pan and toss to combine. Season with salt and pepper. Make small wells in the skillet mixture and crack eggs into each. Cover and cook until whites are set and yolks are cooked to your liking. Sprinkle with fresh herbs and serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Skillet Breakfast Hash with Thyme, Sausage & Chèvre
Golden, crisp-edged potatoes tossed with maple-kissed sausage, sweet onions, and fresh thyme — finished with creamy chèvre for a rich, tangy contrast.Â
Ingredients:
4–5 medium potatoes, diced into ½-inch cubes
½ red or yellow onion, thinly sliced
4 Skagit River Ranch breakfast sausage patties
1 tablespoon fresh thyme leaves
Sea salt and freshly cracked black pepper
½ cup Bellsong Creamery chèvre, crumbled
Olive oil (if needed)
Optional: farm-fresh eggs, for topping
Method:
1. In a large skillet over medium heat, cook the sausage until browned and cooked through, crumbling the meat into small, bite-sized pieces as you go. Remove with a slotted spoon and set aside, leaving drippings in the pan.
2. Add diced potatoes to the skillet in an even layer. Season lightly with salt and pepper. Cook, stirring occasionally, until golden and tender—about 15–20 minutes. If needed, add a drizzle of olive oil. Stir in sliced onion and thyme. Cook for another 3–4 minutes, until softened and fragrant.
3. Return bacon or sausage to the pan and toss to combine. Remove from heat and crumble chèvre over the warm hash so it just begins to soften. Serve immediately, topped with a fried or poached egg, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.
Ingredients:
2 cups cooked barley*
1 tablespoon cinnamon
¼ teaspoon cloves
1 pinch salt (if you didn’t salt barley during cooking process)
2 medium apples diced
¼ cup walnuts chopped
¼ cup dried cherries
¼ cup pure maple syrup
Milk, to serve (optional)
Method:
1. Combine all ingredients in a medium sauce pot heated over medium heat.
2. Stir frequently until warmed through, about 2-3 minutes.
3. Pour into four bowls and serve with milk if desired.
*To prep barley, combine 1 cup barley with 3 cups water or stock in a saucepan, adding a generous pinch of salt. Bring to a simmer and cook for approximately 25-30 minutes, or until the barley is tender. Drain and cool until ready to use.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Ingredients:
8 eggs
½ pound breakfast sausage
¼ cup milk
1 cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Cook the breakfast sausage in a frying pan over medium heat, breaking the sausage into small pieces as it cooks with a wooden spoon or spatula. Once cooked through, add the spring onions and leeks and cook, stirring constantly, for about 2-3 minute, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the sausage, onion and leek mixtures, cooking until set to your desired taste. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Radicchio, Cara Cara Orange & Chèvre Breakfast Salad
Bright, lightly bitter radicchio meets sweet Cara Cara oranges, creamy chèvre, and crunchy granola for a brunch salad that cuts beautifully through richer dishes.Â
Ingredients:
1 head mixed radicchio, torn into bite-sized pieces
2 Cara Cara oranges, peeled and segmented
¼ small red onion, very thinly sliced
½ cup Bellsong Creamery chèvre, crumbled
¼ cup Carnation Farms Toasted Coconut Granola
1 teaspoon fresh thyme leaves
Honey-Citrus Dressing:
2 tablespoons olive oil
1 tablespoon fresh orange juice
1 teaspoon wildflower honey
1 teaspoon raspberry vinegar (optional, for brightness)
Pinch of sea salt
Method:
1. To make the dressing, whisk together olive oil, orange juice, honey, vinegar (if using), and salt until emulsified.
2. In a large bowl, gently toss radicchio, orange segments, and red onion with just enough dressing to lightly coat.
3. Transfer to a serving platter and scatter chèvre, granola, and thyme over the top.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.