Packed with Produce Recipes

From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!

Here are a few recipe ideas for the week:

Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.

Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!

Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!

Here are a few recipe ideas for the week:

Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.

Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.

Breakfast Favorites Recipes

Put on the coffee pot, pull out a skillet, and wake up to this week’s menu of farmhouse favorites: With smoky all-natural bacon and farm-fresh eggs to incorporate into your choice of scrambles, frittatas or quiches (see recipes for ideas!), plus locally baked cinnamon-raisin bread, sweet-tart apple-pear cider and silky Greek yogurt, it has just about everything you need to whip up an energizing brunch. Also flush with fragrant herbs like dill and mint, hand milled flour, local honey, and seasonal produce like Morel mushrooms, fingerling potatoes, asparagus, and tender-crisp salad greens, this box is an excellent way to say “good morning!”

Here are a few recipe ideas for the week:

Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.

Smoky Scamorza Toast with Fried Eggs

Start your day off right by topping your avocado toast with some smoky fried Scamorza.

Ingredients:
2 slices of bread, such as this week’s Jewish Rye
8 slices Smoky Scamorza cheese
2 eggs
1 avocado, pitted and sliced
Sea salt and fresh ground pepper, to taste

Method:
1. Heat a non-stick skillet over medium heat and spray lightly with cooking spray. Once warm, place the cheese slices in the pan and fry lightly, flipping to fry each side. Remove and set aside, then crack both the eggs into the same skillet and fry until the whites are set, but the yolks are still runny.

2. Meanwhile, toast the bread in the toaster to your preferred setting. Then assemble your toast by layering 4 slices of the Scamorza to each slice, then topping with avocado slices and a fried egg each. Season generously with salt and pepper.

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