Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!
Here are a few recipe ideas for the week:
How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful!
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.
Honeycrisp Apple & Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Maple Ginger Winter Squash
You’ll love this unique flavor combination!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, purple carrots and Russian Banana fingerling potatoes to incorporate into comforting side dishes, this box also includes bread pudding accented with raisins and bourbon maple syrup to finish your supper on a sweet note.
Here are some recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such favorites as tender pork shoulder braised in sauerkraut, tangy mustard and chewy, wholesome pumpernickel bread. Complemented by an array of fresh fall produce like crisp carrots, Delicata squash and Yukon Gold potatoes to incorporate into comforting side dishes, this box also includes two locally-made chocolate bars to finish off your supper on a sweet note.
Here are a few recipe ideas for the week:
German Potato Salad
Seasoned with fresh chives, parsley and crispy bacon, this traditional side dish is best served warm.
Sweet Green Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s classic Bavarian fare.
Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
Rich Fall Color Recipes
Much like the autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from purple carrots and red beets to orange pie pumpkins and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with our own mushroom-herb chicken stock and hand-crafted roasted mushroom butter, plus Gruyère cheese bread and an oaky Washington Chardonnay to serve alongside.
Here are a few recipes ideas for the week:
Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and salted, roasted pumpkin seeds, this salad is both colorful and satisfying.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Roasted Pumpkin Seeds
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on crisp evenings—just remember to stir!
