Fresh & Foraged Recipes

This week’s box sings of both the garden and the forest as it offers up freshly-harvested sweet peppers, heirloom tomatoes, radicchio and Tropea onions, as well as an array of earthy, locally-foraged mushrooms, true Northwest favorites. Enjoy these tastes of early fall alongside freshly-made semolina pappardelle pasta, Pain au Levain bread and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like sage, garlic, and parsley, and crisp salad greens—it’s all oh-so flavorful and oh-so fresh.

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.

Wild Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!

Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Tropea Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers and crostini.