Fall Bounty Recipes
Bright orange carrots, creamy Hakurei turnips, Delicata squash, fragrant fennel, and stunning Arkansas black apples: This week’s box is packed with beautiful fall produce. Accented by other farmhouse favorites like Pain au Levain sourdough bread, a mix of radicchio and kicky Andouille sausage from Skagit River Ranch, plus farm-fresh eggs, smoky Scamorza cheese and fragrant herbs, this colorful lineup is both ultra-flavorful and oh-so-fresh; enjoy!
Here are a few recipe ideas for the week:
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Ingredients:
1 head radicchio, cored and thinly sliced
2 fennel bulbs, peeled, cored and thinly sliced
1 large sweet-tart apple, cored and sliced
Garden-Herb vinaigrette (see recipe)
¼ toasted nuts, such as pecans or hazelnuts
Sea salt and fresh ground pepper
Method:
1. Combine apple slices, fennel and radicchio in a large bowl.
2. Pour about ¼ cup of the dressing over the salad and toss to combine.
3. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and toasted nuts.
Good Morning Recipes
Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.
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 quiche is bound to be a sure-fire hit.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Ingredients:
1 long eggplant
1 zucchini
1 yellow summer squash
2 tomatoes
1½ cup crushed tomatoes
1 small onion, chopped
2 garlic cloves, crushed
½ teaspoon dried thyme
½ teaspoon dried oregano
2 tablespoons fresh basil, chopped
1 tablespoon + 1 teaspoon olive oil
Sea salt and fresh ground pepper
Fresh basil leaves
Method:
1. In a small saucepan, heat 1 tablespoon of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes. Remove from the heat.
2. Preheat the oven to 350º. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices.
3. Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes. Take out of the oven and garnish with a few basil leaves on top.
