From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!
Here are a few recipe ideas for the week:
Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.
Serve this earthy scramble with a salad of spring greens to complete the meal.
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.
Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!