Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor.
Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.
2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.
3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.
Cozying Up to Fall Recipes
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from colorful peppers and juicy tomatoes to fragrant fennel and crisp garden greens. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, Grana-style cheese and locally-foraged white Chanterelle mushrooms, plus multigrain bread, farm-fresh eggs and a robust red wine—pour a glass, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.
Here are a few recipe ideas for the week:
White Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, crostini or scrambled eggs!
Colorful Cornucopia Recipes
Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.
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.
