Winter Comforts Recipes
Along with its busy days and festive nights, December marks the arrival of winter, which has been especially evident this past week with our super-chilly (and icy!) weather. Come in from the cold this week to a classic, cozy lineup highlighted by rustic Italian bread, earthy Chanterelle mushrooms and locally-crafted grape cider, as well as our own seafood-kissed cioppino soup. Accompanied by a new crop of winter produce that includes purple carrots, pomegranates, petite fennel and more, this box will do wonders to ward off the continuing chill.
Here are a few recipe ideas for the week:
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.
How-To: De-Seed a Pomegranate
Originally from Iran, this beautiful winter fruit boasts juicy seeds that are often tricky (and messy) to extract. Here’s our fail-safe method for avoiding stained fingers.
Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.
Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
What’s In The Box? October 19-25
Soup’s On
There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.
Here’s what you’ll find in your box this week:
Italian Chicken Soup
Savory and incredibly satisfying, our rustic housemade soup is made by slow-simmering an array of autumn-fresh vegetables and Italian herbs with our housemade chicken broth. Finished with roasted, shredded chicken, this soup is delicious served with a toasted hunk of Pain au Levain bread.
Pain au Levain Bread
This slightly-nutty, slightly-sweet sourdough loaf epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.
Domaine des Cassagnoles Côtes de Gascogne 2016
Similar in style to a Sauvignon Blanc, this light white blend hails from the French winemaking region of Gascony. An ideal pairing for a soup and salad supper, it is aromatic and luscious with white pineapple and grassy notes.
Thyme-Honey Cakes
Kissed with an intoxicating combination of fragrant, savory thyme and sweet, golden honey, these fresh-baked cakes from the Snohomish Bakery are not only delicious, but support a great cause, too: Proceeds from the sales go to GloryBee, a Eugene, Oregon-based company dedicated to saving the honey bee through research, awareness and education.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. With the shorter days of fall, the girls are up with the sun to roam the outdoors. Bedtime is coming much earlier now, as we see them heading into their house to roost as the sun is going down.
Housemade Crème Fraîche
Crafted in our farmstead creamery from pasteurized organic sweet cream, this rich and silky crème fraîche is delicious combined with fresh fall herbs and then dolloped on this week’s hearty soup.
Summer Berry Jam
Our housemade freezer-style jam is crafted in small batches from gorgeous, organic strawberries picked at the height of the summer season. To preserve the wonderful fresh flavor and color, we make this recipe with berries, organic sugar, and pectin.
Ripe Fruit
Quince and Glenora grapes.
Chanterelle Mushrooms
With a firm texture and light, delicate flavor, local Chanterelle mushrooms shine in a variety of dishes, lending earthy appeal to fall dishes like pastas, risottos and soups.
Seasonal Organic Vegetables
This week’s produce selection also includes Piracicaba Brazilian broccolini, leeks, Hakurei turnips, green beans, cherry tomatoes and red beets.
Seasonal Organic Greens
Iron-rich spinach and Romaine lettuce.
Fresh Garden Herbs
Italian parsley, rosemary and sage.
Spinach Greens with Warm Garlic Dressing
Fragrant garlic adds a bright, flavorful finish to baby spinach greens in this easy recipe.
Ingredients:
⅓ cup olive oil
4 garlic cloves, minced
¼ cup cider vinegar
1½ pounds tender greens, such as baby spinach
Method:
1. Heat oil and garlic in a small saucepan over moderate heat until fragrant, about 1 minute.
2. Stir in vinegar and immediately pour over greens. Season with salt and pepper and toss well. Serve right away.
Autumn Brunch Recipes
The flavors of fall continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with sautéed apples and barrel-aged maple syrup, organic breakfast sausages and farm-fresh eggs to scramble, poach or fry as you please. Accented by cinnamon raisin bread, rich and silky crème fraîche and colorful produce including golden beets, purple carrots and sprouting broccoli, this breakfast is fit for a leisurely gathering—enjoy!
Here are a few recipe ideas for the week:
Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are sublime on hotcakes.
Purple Carrot and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping hearty servings with poached eggs for a satisfying entrée.)
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
