Packed with Produce Recipes
From fennel and French Breakfast radishes to red onions and Cima di Rapa rapini, this week’s box is full of fresh fall provisions! Also including such favorites as sweet potatoes, red onions, celery and sprouting cauliflower, this autumnal splendor is rounded out by fresh-baked Gruyère cheese bread, crunchy peanuts, eggs from our heritage breed hens and beautiful Vanessa grapes, plus fragrant herbs and garden greens. Enjoy!
Here are a few recipe ideas for the week:
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Cima di Rapa Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Whipped Sweet Potatoes with Brown Butter and Sage
This velvety, flavorful side complements any fall feast, whether it’s roasted chicken or pork.
Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting, and a little unexpected.
Caramelized Red Onion Jam
This jam is the perfect blend of sweet, tangy, and savory flavors—use it on crostini with goat cheese, as a glaze for meats, or slather it on a sandwich with turkey or brie.
How-To: Roasting Raw Peanuts
Roasting peanuts enhances their flavor, giving them a richer, deeper taste compared to their raw counterparts.
Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting and a little unexpected for autumn.
Ingredients:
1 pound sprouting cauliflower (or regular cauliflower florets)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Sea salt and fresh ground pepper, to taste
2 tablespoons pumpkin seeds (optional, for crunch)
Tahini Maple Drizzle:
3 tablespoons tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
2-3 tablespoons warm water (to thin the sauce)
Pinch of salt
Method:
1. Preheat the oven to 425°. Toss the sprouting cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
2. In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and enough warm water to create a smooth, pourable sauce.
3. Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini maple sauce and sprinkle with pumpkin seeds for extra crunch.
A Taste of Bavaria Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of fall all-stars like Autumn Frost winter squash, red carrots and cabbage, Spitzenberg apples and baby potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, kiwi berries and a bevy of salad greens, plus Sauk Farm apple cider and and a vibrant, crimson-red Cabernet Sauvignon—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions, Leeks & 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 satisfying side dish is best served warm.
Apple & Carrot Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Classic & Colorful Recipes
As we greet the month of November this week, it seems as if more classic autumn weather has also arrived in the Puget Sound region. As we cozy up to the (delightful) sounds of rain outside, this week’s box fittingly celebrates the new month’s cozy and color-rich flavors. With the likes of fresh kiwi berries, Puntarelle chicory, broccolini, carrots and fennel, as well as cinnamon-raisin bread, farm-fresh chicken and duck eggs, fragrant herbs and edible flowers, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Fried Duck Eggs Over Roasted Fall Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of Puntarelle greens.
Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.
Braised Fennel & Carrots
Kissed with honey and orange zest, this beautiful side sings with bright flavor.
Kiwi Berry Salsa
This bright condiment is delicious served over white fish like halibut, swordfish or cod.
