Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, organic beef chorizo sausage from Skiyou Ranch and a bounty of late summer produce to serve on those tasty tacos or alongside, from heirloom tomatoes, fennel and sweet corn to smoky peppers and white Chanterelle mushrooms. Also included: Freshly-baked multigrain bread, a crisp Rosé wine and organic raw peanuts from Alvarez Farms. Enjoy!

Here are a few recipe ideas for the week:

Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Red Bullhorn peppers lends themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!

Fall Comforts Recipes

As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—rich, flavorful risotto accented with our signature chicken stock and Chanterelle mushroom duxelles, plus fresh pumpernickel bread, apple cake mix and a vibrant produce selection that includes golden beets, Basque peppers and Red Kuri squash. Also complemented by salad-ready blue cheese and apple cider-honey vinaigrette, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a mug of hard pear cider in hand.

Here are a few recipe ideas for the week:

Chanterelle Mushroom Duxelles Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!

How-To: Dry Chili Peppers
Two simple ways to preserve these spicy peppers to use in recipes all winter long.

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

How-To: Dry Chili Peppers

Two simple ways to preserve these spicy peppers to use in recipes all winter long!

Ingredients:
Basque or any other thin-skinned chili peppers

Method:
Air-dry method: Wash your chili peppers thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.

Oven-dry method: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100°-135°. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!

Soup’s On Recipes

What a wet spring it has been so far: Rid yourself of the rainy day blues this week with our hearty housemade chicken posole soup crafted with Bella Luna chicken stock, chili peppers and hominy, plus sun-dried tomato Pomodoro bread and all the fixings for a bright Cara Cara orange and honey-lime salad to serve alongside. The week’s provisions also include spring produce such as cauliflower, radishes and golden beets, Portuguese white wine and a decadent dark chocolate and sea salt bar to enjoy for dessert. Enjoy!

Here are some recipe ideas for the week:

Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted bread.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

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