Slow-Roasted Celery

This unexpected side dish is sure to be a new favorite.

Ingredients:
2 bunches celery, halved lengthwise, leaves removed and coarsely chopped
3 to 4 cloves garlic, pressed
3 tablespoons apple cider
6 tablespoons olive oil
1 bunch fresh parsley, coarsely chopped
3⁄4 cup vegetable or chicken stock
1 cup crumbled blue cheese
2⁄3 cup coarsely chopped toasted hazelnuts
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 400°.

2. Bring a large pot of salted water to a boil. Blanch the celery for 3 minutes, scoop them out with a slotted spoon, and let drain. Place the celery on a baking sheet, cut sides down.

3. Whisk the garlic, apple cider and olive oil together, then season to taste with salt and pepper. Sprinkle the celery with half of the dressing and half of the parsley and slide the baking sheet into the oven. Pour the stock over them and cook for 45 to 60 minutes (depending on the thickness of the celery), until the celery al dente and the tips are coloring.

4. Transfer to a serving platter if desired. Drizzle with the rest of the dressing; sprinkle with the rest of the parsley, celery leaves, cheese, and hazelnuts; and serve.

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!

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

archives