Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Ingredients:
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
Cozy Comforts
It’s time to come in from the damp and cozy up to this week’s lineup of farm-fresh produce and pantry provisions, which includes such highlights as Skagit River Ranch’s organic Italian sausage, egg grattini pasta, our housemade chicken stock, Pain au Levain bread, locally-milled flour and filomena cheese. Also accompanied by fingerling potatoes, baby leeks, braising greens, baby golden beets and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a spoonful of carrot cake almond-walnut butter!).
Here are a few recipe ideas for the week:
Sauteéd Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted Pain au Levain.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Soup’s On Recipes
What a wet month it has been: Rid yourself of the rainy day blues this week with our housemade roasted cauliflower and mushroom soup, plus sweet, nutty Gruyère cheese bread and all the fixings for a bright Cara Cara orange and escarole salad to serve alongside. The week’s provisions also include our bright strawberry jam, European-style cultured butter from Cherry Valley Dairy and spring produce such as fennel, broccolini and leeks. Enjoy!
Here are a few recipes ideas for the week:
Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side.
Braised Fennel & Carrots
Kissed with honey and Cara Cara orange zest, this beautiful side sings with bright flavor.
Kale Chips
These crispy chips are wonderful for snacking!