Garlic-Ginger Beef & Vegetable Stir-Fry

Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
1 pound stir-fry beef, thinly-sliced
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as a mix of Cremini and Shiitake, washed and sliced if very large
1 bunch broccolini, trimmed of any tough ends
1 bunch Senposai greens
1 Lotus root, peeled, trimmed of root ends and thinly-sliced into rounds
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced

Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce until combined.

2. Put the beef slices in a plastic baggie or bowl. Pour ¼ cup of the garlic-ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic-ginger sauce in the fridge as well.

3. In a large skillet over medium high heat, add 1 tablespoon of the sesame or vegetable oil and the pork. Cook for 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.

4. In the same skillet add the other tablespoon of oil and add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the pork and remaining garlic-ginger sauce. Cook for an additional 3 to 4 minutes. Serve with scallions and sesame seeds on top, if desired.

Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with all the ingredients for an easy, elegant meal—from our housemade butternut squash-ginger soup and multigrain bread to smoky blue cheese dressing and roasted hazelnuts to add to crisp salad greens. Also featuring such favorites as Sauk Farm apple cider, organic whole grain flour from Cairnspring Mills, our signature bread pudding and farm-fresh eggs, this lineup is rounded out by Savoy cabbage, Cara Cara oranges and Austrian Crescent fingerling potatoes—enjoy!

Here are a few recipe ideas for the week:

Romaine Salad with Blue Cheese Dressing & Roasted Hazelnuts
The salad makes for an excellent accompaniment to this week’s Butternut squash soup.

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Roasted Fingerling Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Maple Ginger Winter Squash

You’ll love this unique flavor combination!

Ingredients:
1 winter squash of your choice
1 tablespoon butter
1 tablespoon maple syrup
1 heaping tablespoon fresh ginger, grated
Sea salt

Method:
1. Preheat oven to 350° Half the squash and remove the seeds. Then, cut into wedges. Place in baking dish.

2. Melt butter in small dish. Stir in ginger and maple syrup. Using a brush, spread mixture over squash wedges. Sprinkle with salt.

3. Bake for 35-45 minutes, or until squash is cooked through and crisp on edges.

Feels Like Fall Recipes

Crisp apples, sweet-and-mellow pears, vibrant peppers and more: Fall is officially here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients for a cozy autumn brunch: Certified-organic buckwheat flour for incredible crêpes, both Snohomish Bakery granola and cinnamon-raisin bread, smoky bacon and farm-fresh eggs, plus Italian prosecco and a quartet of locally-crafted cocktail shrubs—cheers to fall!

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start playing with your favorite fillings. This week we suggest a helping of cinnamon-kissed orchard fruit, quince-ginger compote or savory bacon!

Sautéed Fall Orchard Fruit
Kissed with fragrant cinnamon and brown sugar, these are sublime on waffles, pancakes or crêpes.

Quince-Ginger Compote
Another fantastic filling option for this week’s crêpes.

Roasted Potatoes, Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

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