‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with a bevy of handmade accoutrements ranging from an earthy cream of mushroom soup and Gruyère cheese bread to nutty granola and our signature spiced cranberry sauce. Also included in this holiday lineup: Farm-fresh eggs, locally-baked gingerbread loaf and seasonal produce like parsnips, Delicata squash and orchard apples. From our family to yours—happy holidays!
Here are a few recipe ideas for the week:
Radicchio Salad with Fennel & Blood Orange
This crisp, citrus-kissed salad is just beautiful.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side also from The Glorious Vegetables of Italy enhances the sweet flavor of Delicata squash.
Roasted Radishes with Brown Butter & Lemon
A fantastic holiday side dish!
Roasted Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Lemon & Thyme-Infused Olive Oil
A wonderful gift for friends, neighbors or the holiday hosts!
Duck out of the rain this week and tuck into a simple, satisfying supper inspired by the hearty flavors of early winter: housemade potato-leek soup with fresh Gruyère cheese bread, plus an array of beautiful ingredients for salads, including Westward blue cheese, crisp-tart Pink Lady apples and our own blood orange vinaigrette. Savory wild mushroom galette tarts, sparkling French brut wine and a gingersnap chocolate bar also add comforting appeal to this classic soup-and-salad themed box.
Here are some recipe ideas for the week:
Savory Wild Mushroom Galettes
These rustic tarts make for a stunning, and incredibly satisfying, appetizer!
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Seasonal Green Salad with Apples, Blue Cheese & Pecans
This fresh salad combines winter greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Radicchio Salad with Fennel & Blood Oranges
Tossed with our own housemade vinaigrette, this crisp, citrus-kissed salad is just beautiful.
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.
As summer produce continues to ripen apace in the garden—from the baby cabbages and slicing cucumbers to sweet peppers and cherry tomatoes—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring savory Greek sausage atop rich Spanish lentils. Garlic fougasse bread, light-bodied Vinho Verde wine and a savory galette tart topped with blue cheese, figs and arugula also anchor this midsummer meal.
Here are a few recipes ideas for the week:
Fig & Blue Cheese Galette
Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.
Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Crisp Cucumber & Cherry Tomato Salad
This cool side is tossed with spring onions, a medley of herbs and our blood orange-white balsamic vinaigrette.
Grilled Fennel & Radicchio
Also tossed with this week’s vinaigrette, this salad boasts a wonderful smoky flavor from the grill.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled summer squash.
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Creamy risotto topped with Grana-style cheese and locally-foraged wild mushrooms, plus organic Skagit River Ranch sausage, Kalamata olive bread and a moist lemon olive oil-infused cake. Side dish-worthy produce including Lacinato kale, sweet fennel and blood oranges, and an expressive Montepulciano wine, polish off this robust Italian meal.
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on these cool evenings—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful local Porcini mushrooms for this week’s risotto.
Arugula, Fennel & Blood Orange Salad
This crisp, citrus-kissed salad from The Glorious Vegetables of Italy cookbook is beautifully presented with blood orange slices.
A wonderfully-easy weeknight entrée!
Lemon-Infused Olive Oil Cake
This simple, rustic cake has a slightly-crunchy texture courtesy of cornmeal and is flavored by lemon-infused olive oil.