Roasted Cara Cara Oranges

These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Ingredients:
3 Cara Cara oranges, sliced into thick wedges
½ cup brown sugar
2 tablespoons honey
½ cup pistachios or other toasted nut of your choice, chopped

Method:
1. Preheat the oven to broil. Line a baking sheet or roasting pan with foil or parchment paper and place the orange wedges on pan. Sprinkle brown sugar evenly over the top of the exposed fruit.

2. Place under a broiler for 3-5 minutes, until the brown sugar is bubbly and beginning to brown and the edges are caramelized. Remove from oven. Drizzle orange wedges evenly with honey and top with the nuts. Serve warm.

Cara Cara Orange Salad with Arugula & Fennel

This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ red onion, thinly sliced
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds

Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
⅓ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices.

4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.

Cara Cara Orange Compote

Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!

Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy

Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.

2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

Good Morning Recipes

We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Meyer Lemon, Valencia Orange & Kumquat Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

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