Fall Bounty Recipes

Bright orange carrots, creamy Hakurei turnips, Delicata squash, fragrant fennel, and stunning Arkansas black apples: This week’s box is packed with beautiful fall produce. Accented by other farmhouse favorites like Pain au Levain sourdough bread, a mix of radicchio and kicky Andouille sausage from Skagit River Ranch, plus farm-fresh eggs, smoky Scamorza cheese and fragrant herbs, this colorful lineup is both ultra-flavorful and oh-so-fresh; enjoy!

Here are a few recipe ideas for the week:

Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Stewed Okra with Heirloom Tomatoes

This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Ingredients:
1 small onion chopped (about 1 cup)
4 garlic cloves, minced
2 small green chiles, such as jalapeño, chopped
1 pound okra, sliced into rounds (or small whole okra, trimmed)
1 teaspoon ground allspice
½ teaspoon coriander
½ teaspoon paprika
1½ cup crushed tomatoes
½ cup water
1 heirloom tomato, sliced into rounds
Juice of ½ lime, or more to your liking
Extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped chiles. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

2. Add the okra and sauté for 5 to 7 minutes over medium-high heat. Season with sea salt, black pepper and the spices. Toss to coat. Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top.

3. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking). Remove from heat and serve over rice.

*Variation: Add in some of this week’s Andouille sausage for a little extra kick!

Southern Charm Recipes

From organic Andouille sausage and Rosita red beans to spicy Cajun cracklins’ and cornbread mix from a famous Seattle eatery, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like mixed baby beets, red Brussels sprouts, spring salad mix and collard greens. This comforting box also includes our own housemade pickles, pimento cheese spread, a sweet lemon loaf cake and crisp apple-pear cider to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the 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.

Braised Collard Greens
These tender greens are a great side dish.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.

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 Rosita red beans
1 pound Andouille sausage, sautéed and sliced
¼ cup olive oil
1 large onion, chopped
1-2 sweet red peppers, seeded and cut into ½-inch pieces
2 tablespoons garlic, minced
½ cup celery, cut into ¼-inch cubes
4 cups chicken stock, plus 2 cups water
1 teaspoon cayenne pepper (if desired)
1 teaspoon paprika
1 tablespoon fresh thyme
¼ teaspoon dried sage
1 bay leaf
3 tablespoons coarsely chopped parsley
Cooked long-grain jasmine rice, for serving
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, red 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 and 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 the beans are just tender.

3. Stir sausage into beans, and continue to simmer for 30 minutes.

4. Meanwhile, prepare the rice. Once the beans and sausage mixture is ready, serve them over the steamed jasmine rice.

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