How-To: Make Raclette

Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Ingredients:
Boiled, braised or roasted potatoes
Speck, sliced
Pickled onions
Cornichons
Raclette cheese

Tools:
Boska Holland Mini Raclette Partyclette

Method:
1. First assemble all your prep ingredients and lay them out on the table, allowing everyone to pick their favorite options. (We recommend a little of everything included in this week’s kit!)

2. Light the tea candles that come with the Partyclette, place in the base and set it on the table, letting the flames start to heat up the pan surface. When warm, place a healthy slice or two of raclette cheese in the Partyclette.

3. Once melted, use the spatula to carefully lift out a serving of cheese and then place it atop your plate of provisions. Enjoy right away and keep on heating up cheese to add to more plates!

Tex-Mex Breakfast Recipes

Nothing perks up the taste buds quite like the flavors of the Southwest—enjoy the region’s signature smoky-spicy flavors this week for breakfast with fixings like Skagit River Ranch’s signature chorizo sausage, our cream biscuit mix and farm-fresh eggs, plus dried Guajillo and New Mexico chilis. Accented by Pain au Levain bread, F&L housemade granola and Dutch Hollow Dulcet cheese from Beecher’s, this lineup is sure to provide a satisfying start to your day.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Chorizo Frittata with Cherry Tomatoes & Baby Lacinato Kale
Serve this satisfying frittata with a dollop of cooling sour cream on top.

Chili-Roasted Potatoes, Bell Peppers & Sweet Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Baby Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on our cream biscuits.

Chili-Roasted Potatoes, Bell Peppers & Sweet Onions

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds baby red potatoes, washed and sliced into halves (if smaller) or quarters (if large)
2 Bell peppers, seeded and cut into large chunks
1 sweet onion, peeled and sliced into large chunks
2 tablespoons olive or grapeseed oil
½ teaspoon chili powder (which you can make from this week’s chili peppers!)
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Preheat oven to 425°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and chili powder and season generously with salt and pepper, toss all evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

Home for the Holiday Recipes

As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

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

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!

this week's recipes
the delights of spring

farm & garden notes
hi, april

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.