Bavarian Classics Recipes
This week’s box stars the hearty and robust flavors of Bavaria with organic bratwurst sausages and zippy sauerkraut complemented by a locally-crafted smoked cheese and our housemade whole-grain dill pickle mustard, plus seasonal produce like Savoy cabbage, Huckleberry Gold potatoes, watermelon radish, leeks and baby golden beets to help craft our favorite German-style side dishes (see recipes for details!). Jewish Rye bread, farm-fresh eggs, a light white wine and our signature apple cake mix round out this truly-satisfying lineup. Prost!
Here are a few recipe ideas for the week:
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Smoky Scamorza Toast with Fried Eggs
Start your day off right by topping your avocado toast with some smoky fried Scamorza.
Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
A Taste of Bavaria Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of fall all-stars like Autumn Frost winter squash, red carrots and cabbage, Spitzenberg apples and baby potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, kiwi berries and a bevy of salad greens, plus Sauk Farm apple cider and and a vibrant, crimson-red Cabernet Sauvignon—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions, Leeks & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This satisfying side dish is best served warm.
Apple & Carrot Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Summer Harvest Recipes
As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, crisp lettuce greens, summer squash (and their blossoms!) and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus Fairhaven Mill’s organic buckwheat flour, farm-fresh eggs, fragrant herbs and a wonderful assortment of antipasti-ready provisions, from rosemary-olive oil crackers and stone-ground mustard to briny green olives and alpine-style filomena cheese. Bon appetit!
Here are a few recipe ideas for the week:
Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious filomena cheese!
Spring Color Recipes
Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.
