Lavender-Infused Lemonade
This cool beverage is fragrant with summer lavender.
Ingredients:
Small handful lavender flowers, rinsed and cut from stem
1 cup sugar
2 cups boiling water
2-3 cups ice water
1½ cups freshly-squeezed lemon juice
Method:
1. Place lavender flowers in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
2. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet, or add more sugar if too tart. Add ice and more water to desired level of concentration.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Bratwurst with Caramelized Apples, Pears & Onions
A cozy, autumnal take on the classic bratwurst supper. The sweetness of caramelized apples and pears pairs beautifully with the savory spice of Skagit River Ranch’s brats.
Ingredients:
4 Skagit River Ranch bratwursts
1 tablespoons olive oil or butter
1 medium yellow onion, thinly sliced
1 apple, cored and thinly sliced
1 pear, cored and thinly sliced
¼ cup dry cider or Riesling
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Fresh thyme leaves, for garnish
Method:
1. In a large skillet, heat the olive oil or butter over medium heat. Add the bratwursts and sear until browned on all sides, about 6–8 minutes. Remove and set aside.
2. In the same skillet, add the onion and cook until softened and golden, about 5 minutes.Add the apple and pear slices and continue to cook, stirring occasionally, until the fruit begins to caramelize and turn jammy, about 8–10 minutes.
3. Deglaze the pan with the cider or Riesling, scraping up any browned bits, and simmer until the liquid reduces slightly. Stir in Dijon mustard if using, and season with salt and pepper. Return the bratwursts to the pan and cook for another 5 minutes, until heated through and glazed. Serve the brats topped with the caramelized apple–pear mixture and a sprinkle of fresh thyme.
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.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over forage blanc and served with a helping of crunchy granola!
Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy
Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!
Ingredients:
1 pound heirloom tomatoes
2 tablespoons ultra-fine sugar
1 tablespoons green peppercorns
Good quality olive oil
Sea salt
Method:
1. Cut off the stem end of the tomato and then slice it into approximately ½-inch slices. When all the tomatoes are sliced, place them on a rimmed sheet pan and brush or drizzle olive oil over each tomato slice.
2. Mix the sugar and the salt together. Sprinkle some of the sugar/salt mixture on each tomato. In a mortar, grind the peppercorns until very crushed but not totally pulverized, then sprinkle over tomatoes.
3. Put the pan of tomatoes into a 175° oven for about 3 hours until caramelized.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Ingredients:
1 pound green beans, ends trimmed
Juice and zest of 1 lemon
1 clove garlic, peeled and grated
1 tablespoon Dijon mustard
2 teaspoons fresh oregano, finely chopped
â…“ cup olive oil
â…“ cup crumbled feta cheese
¼ cup sliced toasted almonds
Sea salt and fresh ground pepper
Method:
1. Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
2. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel.
3. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter.
4. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Ingredients:
4 ears of corn shucked
1 sweet onion, peeled and diced
1 red Bell pepper, seeded and diced
4 cups vegetable or corn stock
6 fresh sage leaves, chopped
Pinch red pepper flakes
2 teaspoons olive oil
Sea salt
Method:
1. Preheat a grill or grill pan over medium-high heat, then place the ears of corn directly on the grates and grill, 8-10 minutes, rotating occasionally, until the cobs are slightly charred. Remove and allow to cool, then shuck the kernels from the cobs using a sharp kitchen knife. Set aside.
2. Heat the oil in a 4-quart pot until shimmering. Add the onion and peppers and sauté until lightly tender, 2-3 minutes. Add the corn (reserving a small handful for garnish), sage and chile pepper flakes; sauté for 1 minute. Season with salt to taste. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until vegetables are all tender, about 5 minutes.
2. Carefully pour half the mixture into a blender and purée until smooth (remember the soup is hot, so be careful). Stir the puréed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few chile flakes and grilled corn kernels and serve hot.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pizza Dough
This pizza dough from The New York Times is our go-to; it’s easy to prepare and incredibly reliable!
Ingredients:
2 teaspoons dry active yeast
4½ cups all-purpose flour, plus extra for dusting
2 teaspoons kosher salt
2 tablespoons
Method:
1. Put 1¾ cups lukewarm water in a mixing bowl (use a stand mixer or food processor if you prefer). Sprinkle yeast over water and let it dissolve, about 2 minutes. Add flour, salt and olive oil and mix well until flour is incorporated and dough forms, about 5 minutes. It may look a little rough or pockmarked.
2. Lightly dust a work surface with flour. Turn dough out onto surface and knead lightly until it looks smooth, 3 to 4 minutes. Cut dough into 4 equal pieces, about 8 ounces/225 grams each.
3. To use dough immediately*, form each piece into a smooth, firm ball, and place on a flour-dusted or parchment-lined baking sheet. Flour lightly, cover loosely with plastic wrap and top with a kitchen towel. Leave to rise in a warm spot until doubled in size, about 30 minutes. Each dough ball will make a 10-inch diameter pizza.
*Note: If you’d like to refrigerate the dough, wrap dough pieces individually in resealable zipper bags and refrigerate for several hours or, for best results, overnight; you can also freeze it for future use. You can skip this rise in the refrigerator and use the dough right away, but this cool, slow rise makes it easier to stretch and gives the pizza a crisper texture and more nuanced flavor.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Jammy Eggs with Morels & Herbs on Toast
Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.
Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving
Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.
2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.
3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.
4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.
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.