Fall Color Recipes
Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from peppery arugula greens and purple carrots to Sungold cherry tomatoes and sweet yellow onions. Celebrate this beautiful bounty alongside semolina pasta and locally-sourced smoked salmon, plus rustic Italian bread, farm-fresh eggs and our signature fruit crisp topping to take advantage of this week’s selection of Bella Luna apples and pears.
Here are a few recipe ideas for the week:
Arugula Pesto
This bright, flavorful pesto is wonderful served over this week’s bucatini pasta.
Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.
Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomato on the side.
Fall Fruit Crisp
Delicious with either apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Spring Fresh Recipes
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!
Here are a few recipes ideas for the week:
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced Pippin apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the apples with sugar and cornstarch.
3. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the fruit, covering completely.
4. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
