Pasta Night Recipes
From fresh, organic Italian sausage from Skagit River Ranch to hand-crafted gemelli pasta, this week’s box has you prepped for pasta night. Also including a gorgeous bounty of produce to add into your pasta as you please—think such favorites as Tropea onions, Lacinato kale and Jimmy Nardello peppers—plus sweet, licorice-flavored fennel flowers, corn and salad cucumbers, this late-summer lineup is also accented by Pomodoro bread, farmstead eggs and ripe-and-ready yellow peaches and Canadice grapes from the Grapehouse. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Kale & Peppers
Everyone will be asking for seconds of this colorful and extremely satisfying dish.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s pasta.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
Pasta Night Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying pasta crafted from organic Italian sausage, tender roasted Robin’s Koginut squash, crisp-edged fall greens and Cherry Valley Dairy’s creamy, herb-kissed fromage blanc, plus Gruyère cheese bread and a well-rounded French wine to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and pears and side dish-ready produce like leeks, celery and beautiful salad greens. Enjoy!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Roasted Squash & Fall Greens
Cozy and comforting, full of flavorful squash and greens, this pasta hits all the right notes.
Apple, Pear & Blue Cheese Salad with Mizuna Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables!
Breakfast Favorites
Whether you favor a breakfast-for-dinner feast on Halloween night, or a leisurely brunch after enjoying that extra hour of sleep from Daylight Savings, this week’s lineup is sure to satisfy with cozy fixings like organic buckwheat groats to enjoy steaming hot with savory sausage patties from Skagit River Ranch or cinnamon-kissed orchard fruit, plus farm-fresh eggs and fresh-baked raisin bread. Also included: All-natural eggnog, seasonal beauties like golden Chanterelle mushrooms, Turk’s Turban squash and Taylor’s Gold pears, and a duo of fun Halloween treats. Enjoy!
Here are a few recipe ideas for the week:
Savory Buckwheat Groats Breakfast Bowl
This cozy, comforting recipe is extremely versatile—add in your favorite breakfast meat, some seasonal veggies and top with a farm-fresh egg or two!
Buckwheat Groats with Cinnamon-Kissed Apples & Raisins
Topped with fall apples, this sweet groat bowl option is also fragrant with cinnamon.
Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
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.
Irish Apple Cake
Spiced with cinnamon and nutmeg, this delicious apple cake is sure to be a new favorite.
Risotto Night Recipes
Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.
Here are a few recipe ideas for the week:
Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.
Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.
Candied Squash Seeds
Great for scattering over salad or serving atop soup!
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
