Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, marbled rye bread and locally-made sauerkraut. Complemented by an array of fall all-stars like Delicata squash, German Butterball potatoes, red cabbage and Brussels sprout crowns to incorporate into comforting side dishes, this box also includes farm-fresh eggs, fragrant herbs, Sauk Farm apple cider, Northwest-grown hazelnuts, and to complete this cozy and comforting feast, a selection of apples from the Bella Luna orchard—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

German Potato Salad
This satisfying side dish is best served warm.

Brussels Sprout Crown Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by fall apples, tart cranberries and toasted hazelnuts; yum!

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

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