Hearty and heartening, the combination of beer, brats and cheese is a hard one to beat at the end of a long day. Coupled with an array of fresh produce ranging from colorful beets and green cabbage to Yukon Gold potatoes and kale, this week’s lineup features such favorites as sauerkraut, pumpernickel bread and a smoky-sweet BBQ mustard to pair with this very-satisfying trio: Locally-crafted cheddar and Stout bratwurst, Pike Brewing Company’s Extra Stout Ale and our own housemade fresh Cheddar cheese curds. Enjoy!
Here are a few recipe ideas for the week:
Roasted Cipollini Onions
These tender little onions are fabulous served atop bratwurst.
Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.
Potato Gratin with Cheddar Cheese Curds
Dotted with fresh cheese curds, this decadent gratin makes for an excellent side dish to this week’s bratwurst.
Mashed Turnips & Potatoes
This delicious side dish boasts a beautiful golden color thanks to the combination of Gilfeather turnips and Yukon Gold potatoes.
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.