Packed with Produce Recipes

From fennel and French Breakfast radishes to red onions and Cima di Rapa rapini, this week’s box is full of fresh fall provisions! Also including such favorites as sweet potatoes, red onions, celery and sprouting cauliflower, this autumnal splendor is rounded out by fresh-baked Gruyère cheese bread, crunchy peanuts, eggs from our heritage breed hens and beautiful Vanessa grapes, plus fragrant herbs and garden greens. Enjoy!

Here are a few recipe ideas for the week:

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Cima di Rapa Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork.

Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting, and a little unexpected.

Caramelized Red Onion Jam
This jam is the perfect blend of sweet, tangy, and savory flavors—use it on crostini with goat cheese, as a glaze for meats, or slather it on a sandwich with turkey or brie.

How-To: Roasting Raw Peanuts
Roasting peanuts enhances their flavor, giving them a richer, deeper taste compared to their raw counterparts.

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