Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Ingredients:
¼ cup Meyer lemon juice
2 tablespoons fresh orange juice
2 tablespoons apple cider vinegar
1 clove garlic, finely minced
2 teaspoon honey
½ cup extra virgin olive oil
Kosher salt to taste
Method:
1. Combine all ingredients and mix thoroughly. Adjust seasoning to taste with salt.
Gather ‘Round the Raclette Recipes
This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Raclette using our own Bella Rossa cheese and served up warm, melty, and draped over seasonal produce such as mixed red and yellow baby potatoes, sweet red onions, and hearty turnips. Also included in this cozy lineup: Fresh multigrain bread, eggs from our heritage breed hens, an array of winter citrus, crisp apples, and a medley of radicchio and salad greens. Enjoy!
Here are a few recipe ideas for the week:
How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty Bella Rossa cheese!
Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your table!
Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Pickled Red Onions
Quick-pickled in vinegar, these onions are a wonderful complement to this week’s raclette.
Brown Sugar-Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.
Meyer Lemon Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!
Blood Orange Marmalade
This easy marmalade is a wonderful way to capture the best of the winter citrus season!
Good Morning Recipes
We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.
Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Meyer Lemon, Valencia Orange & Kumquat Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.
Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.
Ingredients:
4 large handfuls of salad greens, such as mix of this week’s Lacinato kale and red-veined sorrel greens, washed and torn or chopped into bite-sized pieces
1 cup coarsely-chopped radicchio
2 Cara Cara oranges, sliced into segments
⅓ cup goat cheese, crumbled
3 tablespoons sliced almonds
¼ cup pomegranate arils
F&L citronette
Fresh ground pepper
Method:
1. In a small skillet over medium heat, toast the almonds for a few minutes, stirring frequently so they don’t burn. Once the almonds are fragrant and starting to turn golden, remove from heat.
2. In a large serving bowl, combine the greens, radicchio, segmented blood oranges, goat cheese, pomegranate arils and warm almonds.
3. Just before serving, drizzle the salad with about ½ cup of the citronette, tossing lightly to combine. Add more dressing as desired, and season generously with fresh ground pepper.
