Fingerling Potato Homefries
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Ingredients:
2 pounds fingerling potatoes
2 cups water
6 tablespoons unsalted butter
3 tablespoons chopped parsley
¾ teaspoon salt
1 teaspoon ground black pepper
Method:
1. Cut a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side.
2. Slice potatoes ⅛-inch thick with the slicing blade on a grater or with a mandoline. Arrange in layers in skillet. Add water, 1 teaspoon salt, and ½ teaspoon pepper. Dot top with the butter.
3. Cover potatoes with parchment, buttered side down, and briskly simmer until tender and most of liquid has evaporated, 30 to 35 minutes. Serve sprinkled with parsley.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Crushed Tangerine & Rosemary Mocktail
Featuring Kosterina Crushed Tangerine Vinegar & fresh rosemary this mocktail is crisp and refreshing.
For the Mocktail:
2 ounces of Kosterina Tangerine Crushed Fruit Vinegar
1 ounce of Fresh Lemon Juice
1 ounce of Rosemary Simple Syrup
Seltzer
Rosemary Sprig for garnish
Orange Slice for garnish
For the Rosemary Simple Syrup:
⅓ Cup Water
½ Cup Sugar
2 Rosemary Sprigs
- Make Rosemary simple syrup but adding water, sugar, and rosemary to a sauce pan on medium heat. Bring to a boil and stir until sugar is melted. Simmer for about 5 minutes. Remove from heat and move to the fridge to chill.
- In a glass filled with ice, combine Kosterina Tangerine Crushed Fruit Vinegar, Rosemary Simple Syrup, and Lemon Juice. Top with Seltzer and stir. Garnish with Orange Slice and Rosemary Sprig.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Greek Village Salad
Ingredients:
4 ripe heirloom tomatoes, cut into bite sized chunks
2 Persian cucumbers, peeled and cut into bite sized chunks
½ cup red onion, peeled and thinly sliced
1 cup Kalamata olives
¾ cup feta cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 teaspoons fresh oregano, stripped of stems and chopped
Sea salt and fresh ground pepper
Method:
1. Place the tomatoes, cucumbers and red onion in a bowl. Mix in the olives.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, and salt and pepper, and pour over the salad to coat. Toss well then sprinkle with feta cheese.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sunflower Shoot Salad with Fennel, Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sunflower shoots.
Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups peppery greens, like arugula or microgreens
2 cups sunflower shoots
2-3 radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.
2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Meyer Lemon & Cara Cara Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
2-3 tablespoon fresh Cara Cara orange juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Ingredients:
6 celery stalks, thinly sliced crosswise
1-2 Japanese cucumbers, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper
Method:
1. Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season liberally with salt and pepper. Serve cold or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Radicchio-Apple Salad with Dijon-Cider Vinaigrette
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
Method:
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Ingredients:
1 cup Arborio rice
2-3 cups warm chicken stock
½ cup white wine (if desired)
½ cup finely chopped onions or leeks
1-2 tablespoons chopped garlic (if desired)
1 cup sautéed mixed mushrooms
8 tablespoons butter or olive oil (can use a mixture)
1 cup grated Grana cheese, plus more for serving
2 tablespoons chopped parsley
Sea salt and fresh ground pepper to taste
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or leeks until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up slightly and add the Arborio rice and bring up to a simmer. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, as desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper
Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.
2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.
3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.
4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.