There is something soul-soothing about a campout: The woodsy, smoky smell of the campfire and hearty meals cooked over the open flame. This week’s box evokes that same cozy, inviting feeling with a classic camping breakfast starring hot, fluffy biscuits topped with sausage gravy, farm fresh eggs, homemade jam and an array of beautiful late summer produce including sweet red peppers, French fingerling potatoes and the first of the apples from the orchard. Finish off this leisurely weekend feast on a sweet note with warm baked apples or a locally-crafted s’mores chocolate bar.
Here are a few recipe ideas for the week:
F&L Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Our favorite version of the Southern classic, freshened up with fresh herbs and sweet onion.
Rosemary Roasted Potatoes
Easy to prepare ahead, these fragrant potatoes are excellent served at room temperature.
Vegetable Scramble with Mushrooms
Earthy mushrooms and fresh vegetables elevate farmstead eggs in this stunning scramble.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done the day ahead and chilled until ready to bake.
A true fall classic, this beautiful dessert gets a fresh twist courtesy of our dried cranberry and walnut-kissed cinnamon filling.