Eggplant Caponata

This traditional Tuscan relish is lovely on toasted bread.

Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn

Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.

2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes

3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.

Apple of Our Eye Recipes

From dried fruit and pie-spiced pecan-almond butter to crisp-pressed cider and Jonagolds from the orchard, this week’s lineup is filled with apple-themed delights, as well as other fresh provisions to keep you cozy during these chilly days, like Skagit River Ranch bacon, egg grattini pasta, and stollen fruit loaf. Also in your box: Farm-fresh eggs, a Columbia Valley Chardonnay and winter all-stars such as Chantenay carrots, Badger Flame beets and Delicata squash. Enjoy!

Here are a few recipe ideas for the week:

Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!

Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Carrot & Apple Sauté with Rosemary
This fun combination sings with fresh flavor!

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

Celery & Fennel Salad with Herbs

This side salad from Martha Stewart is incredibly crisp and refreshing.

Ingredients:
6 celery stalks, thinly sliced crosswise
2 fennel bulbs, cored and thinly sliced
1/3 cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Toss together celery, fennel, parsley, mint, and oil in a bowl. Season liberally with salt and pepper. Serve cold or at room temperature.

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying orecchiette pasta tossed with organic Italian sausage, tender roasted squash and crisp-edged fall greens, plus Gruyère cheese bread and a crisp French Rosé to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and side dish-ready produce like carrots, beets, heirloom tomatoes and a bevy of greens. Enjoy!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Fall Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

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