Good Morning Recipes
With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!
Here are a few recipe ideas for the week:
Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.
Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.
Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.
Weekend Brunch Recipes
Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.
Here are a few recipe ideas for the week:
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are sure to please any egg lover.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Season to Season Recipes
Swinging from gray and drippy to sunny, the recent weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are currently enjoying produce from both seasons as summery favorites like heirloom tomatoes, colorful mixed salad greens and Genovese basil continue to delight in this week’s lineup alongside a comforting soup handcrafted from wild mushrooms, herbs and our own chicken stock. Also included: Gruyère cheese bread, Chanterelle mushrooms and a Honeycrisp apple cider from Sauk Farm so you can toast to whatever season is at hand today.
Here are some recipe ideas for the week:
Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.
Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.
