Radicchio Salad with Cara Cara & Blood Oranges

This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1/2 head each of Treviso and Rosalba radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).

3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.

Radicchio Salad with Fennel & Blood Oranges

This crisp, citrus-kissed salad is just beautiful.

Ingredients:
4 cups mixed radicchio, trimmed and sliced
2 blood oranges
½ red onion, thinly sliced
1 small fennel bulb, quartered, cored and thinly sliced
Sea salt and fresh ground pepper

Vinaigrette:
1 shallot, peeled and minced
⅓ cup freshly squeezed juice from a blood orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Add radicchio greens to a large mixing bowl. In a separate small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper, to taste.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Add orange and fennel slices to the mixing bowl, along with the red onion. Drizzle lightly with the vinaigrette and taste. Drizzle more dressing and season with ground pepper as desired. Top with fennel fronds to serve.

Cozy Comforts Recipes

Along with busy days and festive nights, December has brought with it a continuation of November’s wet and windy weather. Accordingly, this week’s lineup invites you to sit down to a cozy, comfy supper after a damp day with risotto crafted with earthy Chanterelle mushrooms, herb-kissed fromage blanc and a truffle, sea salt and Parmesan blend topping, plus soft, chewy focaccia bread and a beautiful Washington red wine. Also accompanied by Lollipop radishes, Chioggia radicchio, leeks, Brussels sprouts and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a glass of heirloom blueberry juice!).

Here are a few recipe ideas for the week:

Chanterelle Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

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

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

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Taco Night Recipes

Spice things up with this week’s taco-themed box, which comes complete with wild-caught Pacific Cod from Alaska, locally-made, hand-pressed tortillas and rich Cotija cheese. Top your fish tacos with a flavorful, lime-kissed carrot slaw and cherry tomato pico de gallo (see recipes for details!), serve with a black bean-red chile tamale and a side of buttery Mayocoba beans and you’ve got a Southwestern-style feast. Also included: Stollen bread, farm-fresh eggs and fun, fresh produce like radish microgreens, avocados, Jalapeño peppers and Cara Cara oranges. Enjoy!

Here are a few recipe ideas for the week:

Cherry Tomato Pico de Gallo
This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.

Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

this week's recipes
lots of love

farm & garden notes
hello, november

workshops & events
new classes!

archives