Bavarian Classics Recipes

This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted Riesling sauerkraut, freshly-baked rye bread and a pair of bold mustards, plus seasonal produce like red cabbage, sweet onions, rutabaga and Bintje potatoes to help craft our favorite German-style side dishes (see recipes for details!). Honeycrisp apple cider, farm-fresh eggs, kiwi applesauce and cocktail pecans also help round out this truly-satisfying lineup—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Winter Green Salad with Root Vegetables & Apple
Packed with rutabagas and kale, this super-healthy salad also from Food & Wine is incredibly refreshing.

Italian Sausage Pasta with Roasted Squash & Greens

Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

Ingredients:
1 winter squash of your choice, peeled, seeded, and cut into bite-sized chunks
1 Walla Walla sweet onion, cut into 1-inch chunks
1 bunch Lacinato kale, leaves pulled from tough stems and torn into small pieces
8-10 fresh sage leaves, torn
5 large garlic cloves, coarse chopped
⅓ cup olive oil
¼ teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
1 pound imported pasta, such as this week’s orecchiette
1 pound Italian sausage
½ cup heavy cream
¾ cup Grana-style cheese, grated
Sea salt and fresh ground black pepper

Method:
1. Slip a large shallow sheet pan into the oven and preheat it to 450°. Bring salted water to a boil in a large pot. In a big bowl, toss together the first eight ingredients, seasoning the vegetable mix generously with salt and pepper.

2. Pull out the oven rack holding the sheet pan. Taking care not to burn yourself, turn the vegetables onto the hot sheet pan and spread it out. Bake for 25 minutes, or until the squash is tender, turning the vegetables two or three times during roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, you want crusty brown edges on the squash and wilted, almost crisp greens.

3. While the squash is cooking, cook the sausage in a skillet until no longer pink on the inside, crumbling into bite-size pieces as it cooks. Set aside. At the same time, drop the pasta into the boiling water and cook it until tender, but with some firmness to the bite. Drain in a colander.

4. Scrape the roasted vegetables and sausage into a serving bowl. Add the hot pasta, and the heavy cream. Toss together, and add salt and pepper to taste. Add grated Grana-style cheese and an additional and serve hot.

Cozy Comforts Recipes

Along with busy days and festive nights, December has brought with it a continuation of November’s wet and windy weather. Accordingly, this week’s lineup invites you to sit down to a cozy, comfy supper after a damp day with risotto crafted with earthy Chanterelle mushrooms, herb-kissed fromage blanc and a truffle, sea salt and Parmesan blend topping, plus soft, chewy focaccia bread and a beautiful Washington red wine. Also accompanied by Lollipop radishes, Chioggia radicchio, leeks, Brussels sprouts and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a glass of heirloom blueberry juice!).

Here are a few recipe ideas for the week:

Chanterelle Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.

Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!

Here are a few recipe ideas for the week:

Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

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

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