Summery Sunday Supper

Pull some chairs around the patio table, open a few bottles of wine, and gather round for an Italian-themed Sunday supper lineup that is bursting with summery flavors. Featuring such favorites as fresh egg pappardelle, Skagit River Ranch sausages and airy, chewy Italian Rustica bread, this week’s box is also packed with greens including Lacinato kale and crisp mini Romaine lettuces, plus tender herbs, locally-grown heirloom tomatoes, apricots, radishes, mushrooms, and more. Enjoy this summer bounty alongside provisions like our farm-fresh eggs and rich herb chicken stock, and finish it all off on a sweet note with coconut-kissed chocolate Congo bars.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

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

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: Appetizer provisions like freshly-baked focaccia and plump olives; fresh bucatini pasta topped with Nonna’s signature marinara sauce and Grana-style cheese; and finally, our signature lemon olive oil-polenta cake mix to whip up for dessert. Also included: Local duck eggs, fresh garden herbs and a lineup of produce favorites like Lacinato kale, Hakurei turnips and Meyer lemons—mangia!

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Brown Butter Kale
Simple and irresistible, this Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Nonna Pat’s Oven-Roasted Meyer Lemon Chicken

Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Ingredients:
1 whole chicken cut into pieces, or 4-6 breasts
1 Meyer lemon, sliced
Juice of 2 Meyer Lemons
1½ teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 cloves garlic, peeled and smashed
1 teaspoon honey
Handful of fresh oregano,
1 bay leaf
3 sprigs of rosemary
½ cup dry white wine
⅓ cup olive oil

Capers and additional oregano, for garnish

Method:
1. With the exception of the chicken and sliced Meyer lemon, mix together the ingredient list in a large gallon-size Ziploc bag. Add the chicken and marinate for at least 6 hours, or up to overnight.

2. Preheat the oven to 350°. Arrange the chicken pieces in a lightly oiled ovenproof dish. Place a lemon slice on top of each piece of chicken and add remaining marinade to the baking pan.

3. Bake in the oven until browned and chicken is cooked through (usually about an hour depending upon the size of the pieces of chicken). Remove from the oven, garnish with capers and additional oregano leaves as desired, and serve.

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
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.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

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