Changing Seasons Recipes

With dewy mornings and darker evenings, the subtle shifting of the seasons seems to be well underway here in the Northwest. The gardens are thus towing the line between summer and fall with the continuation of favorites like melons, blueberries, Thai basil and edible flowers alongside the arrival of such fall highlights as locally-grown corn, Jimmy Nardello peppers and the cooler-weather-loving greens. This week’s lineup includes all the aforementioned produce as well as sliced multigrain bread, farm-fresh eggs and a crisp apple Verjus from Sauk Farms; here’s to enjoying the best of both worlds this week!

Here are a few recipe ideas for the week:

Stewed Romano Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Sweet Corn & Roasted Potato Salad with Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Thyme-Apple Verjus Vinaigrette
One of our favorite dressings for fall; try tossing with sliced apples, roasted nuts and your favorite salad greens.

Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese).

Season to Season Recipes

Swinging from cloudy and drippy to sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, zucchini and peppers continue to delight alongside local Chanterelle mushrooms and fresh fettuccine to toss together for a cozy fall supper. Also included: Pain au Levain bread, Asian pears from the orchard and an Italian red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Fettuccine with Sautéed Chanterelle Mushrooms
Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.

Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.

Sautéed Zucchini with Pancetta & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Color, Color Everywhere Recipes

From the first turning leaves to the produce in the garden, this week is all about color—and what a wealth of vibrant options, from purple Italian eggplant and sweet red peppers to cranberry shelling beans and rainbow Swiss chard. Thus, this box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes, prune plums and fragrant melon. Also on board to help you craft a satisfying supper: Our signature crème fraîche and Pomodoro bread, plus a ruby-spiced apple shrub to craft a well-deserved cocktail. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pomodoro bread as a starter!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Smoky Italian Red Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

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