Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Ingredients:
1 pound cherry tomatoes, or a mixture of both cherry tomatoes and diced heirloom tomatoes
1 tablespoon olive oil
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 300°. Place a wire rack inside a rimmed baking sheet. Brush the tomatoes with oil, then season with salt and pepper. Transfer the tomatoes to the prepared rack
2. Roast the tomatoes until skins are shriveled but tomatoes are still plump, about 1 1/2 hours. Let tomatoes and their juices cool to room temperature.
Variations: For added punch, toss tomatoes with your favorite fresh herb, such as thyme or oregano, or minced garlic, before roasting.
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Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
Ingredients:
4 apricots, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
â…“ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
Method:
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the apricots in half and brush the melted honey butter on the cut side.
3. Place the apricots cut side down onto the heated grill pan. Grill the apricots for about 2 minutes until softened and just slightly charred, and then remove and place them cut side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each apricot half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
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Blue Corn Nachos with Black Beans, Chorizo & Cotija
A colorful, crunchy sheet‑pan snack loaded with local beans, melty chorizo, and a bright Cotija finish.
Ingredients:
1 bag DeCasa blue corn tortilla chips
1 cup cooked Steel Wheel Farm black beans (from about ½ cup dried)
½ cup Skagit River Ranch chorizo, cooked and crumbled
½ medium red onion, thinly sliced
½ cup Familia del Norte cotija, grated or crumbled
½ cup Skagit’s Best salsa
Fresh cilantro, chopped
Lime wedges, for serving
Optional: thin ribbons of radicchio or endive for color and crunch
Method:
1. Prep the beans: If using dried beans, soak overnight and then simmer in water until tender. Season lightly with salt.
2. Preheat to 375°F. Spread chips on a sheet pan. Scatter beans, red onion, and chorizo (if using) evenly over the top. Warm in the oven for 8–10 minutes, until everything is hot and the chips are crisp.
3. Top with Cotija, salsa, cilantro, and a squeeze of lime. Add chicory ribbons if you want a little bitterness to balance the richness. Serve immediately while the chips are still crunchy.
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Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.
Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt
Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.
2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.
3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)
4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.
5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.
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Wild Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Ingredients:
6-8 eggs
2 cups mixed mushrooms, trimmed and chopped into bite-size pieces
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
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Purple Kohlrabi & Turnip Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Ingredients:
1 pound kohlrabi (about 2 small heads, leaves included)
1 cup small turnips, peeled and quartered
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and turnips.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.
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Creamy Polenta Breakfast Bowls with Italian Sausage & Poached Eggs
A comforting, savory breakfast (or any-time meal) that celebrates the rustic flavors of the season.
Ingredients:
1 cup cornmeal or polenta
3 cups water
1 cup buttermilk
2 tablespoons grey sea salt butter, plus more for serving
1 pound Italian sausage
4 large eggs
1 small onion, finely diced
1 carrot, finely diced (optional)
Sea Salt and freshly cracked pepper, to taste
Chopped fresh herbs, such as parsley, thyme, or chives
Bella Luna wildflower honey, for drizzling
Method:
1. In a medium saucepan, bring water to a boil. Slowly whisk in the polenta and reduce heat to low. Stir often until thickened and tender, about 30–40 minutes. Stir in the buttermilk, butter, and a generous pinch of salt. Keep warm over low heat, adding more water as needed for a creamy consistency.
2. While the polenta cooks, crumble and brown the sausage in a large skillet over medium heat. Once golden, add onion (and carrot, if using) and cook until softened, 5–7 minutes. Season with pepper.
3. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small cup, then carefully slide it into the water. Cook for 3–4 minutes for soft yolks, or longer for firmer eggs.
4. Spoon warm polenta into bowls. Top with sausage and vegetable mixture, a poached egg, and a sprinkle of herbs. Finish with a small pat of butter and a light drizzle of wildflower honey.
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Campanelle with Porcini Cream Sauce & Winter Herbs
Serve this balsamic-kissed pasta main with some crusty Gruyère cheese bread and a crisp salad; dinner is done!
Ingredients:
12 ounces Wildly Beloved Campanelle pasta
1 ounce dried porcini mushrooms
1 cup hot water (for rehydrating mushrooms)
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
½ cup heavy cream
¼ cup grated Parmesan or Pecorino
1 tbsp Ritrovo aged balsamic vinegar
Sea salt and black pepper, to taste
Fresh herbs from your box (thyme, parsley, or sage), chopped
Farm-fresh egg, optional, for topping
Method:
1. Place the dried porcini in 1 cup hot water for 20–30 minutes. Drain mushrooms, reserving liquid, and chop roughly. Strain liquid through a fine sieve and set aside.
2. Boil Campanelle in salted water until al dente. Reserve ½ cup pasta water and drain.
3. Heat olive oil in a skillet over medium heat. Sauté garlic and shallot until fragrant, about 2 minutes. Add chopped porcini and cook another 2–3 minutes. Stir in cream, ½ cup reserved mushroom liquid, and balsamic vinegar. Simmer gently until slightly thickened. Season with salt and pepper.
4. Toss cooked Campanelle with the sauce, adding pasta water a splash at a time to reach your desired consistency. Stir in fresh herbs and top with grated cheese if using. Optionally, fry or poach a farm-fresh egg and place on top for a luxurious touch.
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Persimmon Cake
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Ingredients:
1 cup persimmon purée*
1 cup sugar
½ cup vegetable oil
2 large eggs, beaten
¼ cup apple juice
1 teaspoon vanilla extract
2 teaspoons baking powder
½ teaspoon each of nutmeg, ground ginger, ground cloves and cinnamon
½ teaspoon salt
2 cups all-purpose flour
*To make persimmon purée, make sure to use only very ripe persimmons (they are the texture of an overripe tomato; dark spots are okay). Peel the skin off the persimmons, remove any seeds, and purée in a food processor or blender.
Method:
1. Preheat oven to 350°. Grease baking pan.
2. In a large mixing bowl, stir together persimmon purée, sugar, and vegetable oil until uniform. Mix in the eggs, vanilla extract, and apple juice. Gradually add the baking powder, spices, and salt. Fold in the flour until just incorporated.
3. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Sprinkle lightly with powdered sugar before serving.
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Carrot & Apple Saute with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
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