Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a vibrant Italian-inspired meal to share with your nearest and dearest—from fresh semolina pasta shells and Skagit River Ranch Italian sausage to garden-grown salad greens and pillowy-soft focaccia bread. Side dish-worthy produce such as fresh fava beans, jumbo asparagus and Cremini mushrooms, plus eggs from our heritage-breed laying hens, edible nasturtium flowers and living Genovese basil, all help to round out this robust meal.

Here are a few recipe ideas for the week:

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

How-To: Cook Mayocoba Beans

You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

Ingredients:
2 cups dried Mayocoba beans
1 small onion
2-3 tablespoons bacon drippings (or butter or lard)
1-2 teaspoons salt (plus more to taste)
2-3 quarts water
Pinch of Mexican oregano (optional)

Method:
1. Sort through the beans and discard any rocks or shriveled beans. Rinse and drain well.

2. Add beans to a pot and cover with 2-3 quarts of water, or so the water level is 2 inches above the beans. Add the roughly chopped onion and 2-3 tablespoons of bacon drippings (or butter or lard).

3. Bring to a boil. Reduce heat to a simmer and partially cover. Let simmer for 1½-2 hours. Ensure that the water level is well above the beans by adding more water as they cook if necessary.

4. Start tasting them after 1½ hours. If they are hard or grainy they need a little more time. Once cooked add 1 teaspoon of salt and a pinch of Mexican oregano and simmer for another 10-15 minutes. Give a final taste for seasoning, adding more salt if necessary. Either serve immediately, or store for future use.

Risotto Night Recipes

With rain, hail and even a few snow flurries this past week, winter is still giving us some chilly weather even as it begins to wane. So, warm yourself body and soul this week with a lineup centered around one of our wintertime favorites: cozy risotto crafted from Arborio rice, wild and earthy foraged mushrooms and our signature chicken stock, and finished with white truffle oil, Grana-style cheese and an addictive truffle, salt and cheese blend. Also including Gruyère cheese bread, Tunawerth Greek yogurt and sour cream coffee cake, this box is flush with seasonal produce like Chioggia radicchio, Chantenay carrots, Cipollini onions and Meyer lemons. Enjoy!

Here are a few recipe ideas for the week:

White Truffle & Wild Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

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.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of this week’s coffee cake for an easy and elegant dessert!

Sun-Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now ready to be plucked from the vine—and headed straight for your box. Thus, this week’s delivery pays homage to the ripe, juicy tomato with the first of the heirloom varieties and a bevy of complementary ingredients like Pain au Levain bread, farm-fresh eggs, Tomme-style sheep’s cheese and summery basil, plus other seasonal produce like cucumbers, fennel, fava beans and ripe apricots. So, uncork a bottle of wine, peruse a few recipes and enjoy these bright and beautiful summer favorites to their fullest.

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Grain Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Heirloom Tomato & Grilled Bread Panzanella
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Shaved Fennel Salad with Beets & Raspberries
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.

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