Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from sweet Gala apples and hearty greens to golden Chanterelle mushrooms and Delicata squash. Thus, this week’s box embraces the warm, soulful flavors of fall, mixing seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a world-class Riesling from Germany.
Here a few recipe ideas for the week:
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy is equally good with everyday orange or the week’s purple carrots.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Roasted Rosemary Fingerling Potatoes
Fragrant rosemary adds a homey, seasonal touch to these roasted potatoes.