Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.
Ingredients:
1 bunch carrots, peeled
1 large orange
¼ cup dark brown sugar
2 teaspoons butter
Olive oil
Sea salt
Freshly-chopped herbs of your choice, such as parsley, oregano and tarragon
Method:
1. To make the glaze, juice the orange in a small non-reactive saucepan. Over medium-heat, add the brown sugar and butter and cook until the mixture is slightly thickened, about 5 minutes, stirring occasionally. Remove from heat and set aside.
2. Brush the carrots lightly with olive oil and place directly on grill. Grill until crisp-tender, about 15 to 20 minutes, turning occasionally during cooking. In the last few minutes of cooking, brush the carrots all over with the glaze.
3. Remove the carrots to a plate, sprinkle with salt and fresh herbs. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Summer Greens with Plums & Hazelnuts
Sweet Shiro plums add juicy bursts of sunshine to this fresh summer salad.
Ingredients:
1 medium head radicchio, torn into bite-size pieces
4 cups baby summer lettuces, torn into bite-size pieces
1 ripe Shiro plum, pitted and cut into thin slices
¼ cup hazelnut oil
2 tablespoons red wine vinegar
4 ounces blue cheese, crumbled
½ cup roasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the hazelnut oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens and toss until coated. Add the plum slices, blue cheese and hazelnuts, season the salad with salt and pepper, toss gently and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Whipped Garden Herb Crème Fraîche with Grilled Bread
This simple spread makes an effortless summer appetizer: serve it with slices of grilled fig and walnut sourdough, then top with juicy tomatoes, a drizzle of olive oil, and flaky sea salt.
Ingredients:
1 cup Bellsong crème fraîche
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh thyme leaves
1 small garlic clove, finely grated
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
2 tablespoons extra virgin olive oil, plus more for serving
Sea salt and freshly ground black pepper
New Day Baking Fig & Walnut Sourdough, sliced
Optional for serving: sliced tomatoes, fresh basil leaves, flaky sea salt
Method:
1. In a medium bowl, combine the crème fraîche, basil, oregano, thyme, garlic, lemon zest, lemon juice, and olive oil. Stir until smooth and well blended. Season to taste with salt and pepper.
2. Brush slices of fig and walnut sourdough lightly with olive oil and grill over medium heat until lightly charred and crisp on both sides, about 1–2 minutes per side.
3. Spread the whipped herbed crème fraîche generously over the warm grilled bread. Top with sliced tomatoes and basil, if desired, then finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve immediately.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Southwest Chopped Salad with Chorizo, Cotija & Crispy Tortilla Chips
Equal parts fresh and satisfying, this colorful chopped salad is loaded with summer vegetables, cotija, and plenty of Southwestern flavor.Â
Ingredients:
6 cups seasonal greens
2 Skagit River Ranch chorizo sausage links
1½ cups cooked Central Bean Co. black beans
1 medium zucchini, diced
2 green onions, sliced
¾ cup Familia del Norte Cotija cheese, crumbled
1 cup crushed DeCasa Corn Tortilla Chips
¼ cup chopped fresh cilantro
Lime-Cilantro Dressing:
¼ cup olive oil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 teaspoon honey
1 small garlic clove, grated
2 tablespoons chopped cilantro
Salt and freshly ground black pepper
Method:
1. Cook the chorizo in a skillet over medium heat until browned and cooked through, breaking it into bite-sized crumbles. Transfer to a paper towel-lined plate.
2. In the same skillet, sauté the diced zucchini for 3–4 minutes until just tender but still slightly crisp. Allow both to cool slightly.
3. Whisk together all of the dressing ingredients until well combined. Season to taste with salt and pepper.
4. In a large serving bowl, combine the greens, black beans, zucchini, green onions, chorizo, cotija, and cilantro. Drizzle with the dressing and toss gently to coat. Just before serving, sprinkle the crushed tortilla chips over the top for crunch.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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 corn tortilla chips
1 cup cooked 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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper
Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.
2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.
3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Morel Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Ingredients:
1 tablespoon olive oil
1 large bunch fresh asparagus
1 cup Morel mushrooms, washed
1 cup sweet onion, peeled and thinly sliced
4 duck eggs or 8 large chicken eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
Method:
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sheet Pan Sausage, Cabbage & Potatoes
Hearty, simple, and full of flavor—this one-pan supper brings together this week’s sausages, cabbage, and roots for an easy, satisfying meal.
Ingredients:
1 pound Skagit River Ranch sausages (Polish or bratwurst)
1 small head green cabbage, cut into wedges
1 pound Huckleberry Gold potatoes, cut into bite-sized pieces
1 red onion, cut into wedges
2–3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1–2 teaspoons caraway seeds (optional)
Fresh parsley, chopped
Sea salt and freshly ground black pepper
Method:
1. Preheat oven to 425°. Line a large sheet pan with parchment or lightly oil it. In a large bowl, toss the potatoes, cabbage, and onion with olive oil, salt, and pepper. Spread evenly on the sheet pan and roast for 20 minutes.
2. Remove the pan from the oven and nestle the sausages among the vegetables. Return to the oven and roast for another 15–20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.
3. In a small bowl, whisk together Dijon mustard and apple cider vinegar. Drizzle over the hot sheet pan and toss gently to coat. Finish with chopped parsley and a sprinkle of caraway seeds, if using. Serve warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.
Ingredients:
1 pound dried Rojo Chiquito beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery ribs, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
3 tablespoons coarsely chopped parsley
1 tablespoon fresh thyme
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
¼ teaspoon dried sage
1 bay leaf
1 pound Skagit River Ranch Andouille sausage, sautéed and sliced
4 cups water
2 cups long-grain jasmine rice
Sea salt and freshly ground black pepper
Method:
1. Rinse and sort beans, and then soak in a large pot of water overnight.
2. In a skillet, heat oil over medium heat. Sauté onion, pepper, garlic, and celery in olive oil for 3-4 minutes. Rinse soaked beans, then transfer to a large pot with 4 cups chicken stock, plus 2 cups water. Stir sautéed vegetables into beans. Season with cayenne pepper (if using), paprika, thyme, sage, bay leaf and parsley. Bring to a boil, and then reduce heat to medium-low. Simmer gently for 2½ hours until beans are just tender.
3. Stir sausage into beans, and continue to simmer for 30 minutes.
4. Meanwhile, prepare the rice. In a saucepan, bring the 4 cups of water and rice to a boil. Season with salt and pepper. Reduce heat, cover, and simmer on low heat for 20 minutes. Serve beans and sausage over the prepared rice.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Sausage & Morel Skillet with Herbs & Duck Eggs
This rustic one-pan supper brings together savory sausage, earthy morel mushrooms, sweet spring onions, and rich duck eggs for a dish that feels tailor-made for the transition from spring into summer.
Ingredients:
1 pound Skagit River Ranch sausage
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
2 tablespoons olive oil or butter
4 duck eggs
2 tablespoons chopped fresh herbs (parsley, thyme, or chives)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Toasted Pain au Levain, for serving
Method:
1. Heat a large cast-iron skillet over medium heat. Add the sausage and cook, breaking it into rustic pieces, until browned and cooked through, about 8–10 minutes. Transfer to a plate, leaving a bit of the flavorful drippings behind.
2. Add the morel mushrooms and spring onions to the skillet along with a drizzle of olive oil or butter if needed. Sauté for 5–6 minutes, until tender and lightly golden.
3. Return the sausage to the skillet and stir everything together. Season with salt and pepper.
4. Using a spoon, create four small wells in the mixture and carefully crack the duck eggs into them. Cover the skillet and cook for 4–6 minutes, until the egg whites are set but the yolks remain rich and slightly runny.
5. Finish with fresh herbs, lemon zest, and a few grinds of black pepper. Serve warm with toasted Pain au Levain alongside.
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.