Fall Color Recipes

Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from peppery arugula greens and purple carrots to Sungold cherry tomatoes and sweet yellow onions. Celebrate this beautiful bounty alongside semolina pasta and locally-sourced smoked salmon, plus rustic Italian bread, farm-fresh eggs and our signature fruit crisp topping to take advantage of this week’s selection of Bella Luna apples and pears.

Here are a few recipe ideas for the week:

Arugula Pesto
This bright, flavorful pesto is wonderful served over this week’s bucatini pasta.

Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.

Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomato on the side.

Fall Fruit Crisp
Delicious with either apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Signs of Spring Recipes

Though our days continue to be drippy, the gardens are finally beginning to show signs of new life as the first of the shelling peas, mint and microgreens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with fresh semolina pasta, pain au levain bread and locally-crafted sharp cheddar cheese all helping to accent a bevy of produce that includes red cabbage rapini, romanesco and baby Japanese turnips. Crack open a bright Spanish white wine, pop a juicy apple cake into the oven and enjoy the first taste of the season!

Here are a few recipe ideas for the week:

Gemelli Pasta with Shelled Peas, Lemon & Mint
Adapted from The Smitten Kitchen Cookbook, this light and lovely pasta recipe sings of spring.

Chilled Pea Soup
Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.

Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.

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

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

Arugula Pesto
This bright, flavorful pesto is wonderful drizzled over this week’s chilled pea soup or pea and mint pasta main!

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

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