Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer lemon juice
¾ cup organic cane sugar
Pinch of salt

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

Fall Color Recipes

As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!

Here are a few recipe ideas for the week:

Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble!

Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

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

Fall Favorites Recipes

recipes-oct-8-2015-archived

Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.

Here are some recipe ideas for the week:

Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.

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

Fall Apple Crisp
A quick and easy dessert using fresh apples: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

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