brussels sprouts | Farm & Larder

Southern Charm Recipes

From organic Andouille sausage and Rosita red beans to spicy Cajun cracklins’ and cornbread mix from a famous Seattle eatery, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like mixed baby beets, red Brussels sprouts, spring salad mix and collard greens. This comforting box also includes our own housemade pickles, pimento cheese spread, a sweet lemon loaf cake and crisp apple-pear cider to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Braised Collard Greens
These tender greens are a great side dish.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

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

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.

Roasted Brussels Sprouts with Buttered Breadcrumbs

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

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

Good Morning Recipes

Rise and shine—it’s breakfast time! This week, cozy up to a brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cracked farro porridge and dry apple cider, plus cinnamon-raisin bread, maple syrup and farm-fresh eggs from our heritage breed hens to help you whip up a sweet baked French toast for the centerpiece of your meal. Also accented by Austrian Crescent fingerling potatoes, Brussels sprouts, juicy Cara Cara oranges, Fuji apples and a beautiful mix of early spring greens, as well as fragrant herbs, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.

Italian Sausage & Leek Scramble
This hearty scramble will fill you up to start your day.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Cozy & Comforting Recipes

Happy New Year! Cozy up to our first delivery of the year, which features our handcrafted tomato soup, plus freshly-baked Gruyère cheese bread and our light and bright citronette to drizzle over this week’s bounty of greens. Also accented by produce like leeks, Brussels sprouts and carrots, plus farm-fresh eggs, fragrant herbs and cocoa nib granola, this lineup is sure to help you start your year off right.

Here are a few recipe ideas for the week:

Cara Cara Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to any dinner lineup.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Herb-Roasted Winter Squash
We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses the squash with a rich, wonderful flavor.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Leek & Mushroom Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.