Preserved Meyer Lemons

Use these preserves in this week’s risotto, or whisk the pulp into a salad dressing or a Bloody Mary.

Ingredients:
6 Meyer lemons
⅓ cup kosher salt
⅔ cup fresh Meyer lemon juice

Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.

2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.

Home Sweet Home Recipes

During this challenging time, we are finding ourselves ever more grateful for the comforts of home and we hope to extend that same comfort to you with this lineup of satisfying, seasonal spring favorites. Starring our signature roasted cauliflower-Porcini mushroom soup and fresh Challah bread, plus a bonus meal of eggy pappardelle pasta and mellow Pioppino mushrooms, this week’s box also includes a tart Columbia Valley red, farm-fresh eggs and springy pea shoots, Meyer lemons, bright herbs and other all-stars from the garden. Be well!

Here are a few recipe ideas for the week:

Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!

Eat Your Veggies Recipes

From Red Kuri squash and Asian pears to orange cauliflower and heirloom Ozette fingerling potatoes, this week’s lineup highlights the beautiful vegetables of fall, plus accoutrements like our preserved lemon-olive tapenade and truly-colorful Nootka Rose garlic to help you enjoy these veggies in all their glory. Also included in this autumnal feast: Cream cheese-filled pumpkin loaf, a crispy baguette, smooth Italian red wine and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Fall Vegetable Frittata
Packed with fingerling potatoes, peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Roasted Balsamic Radicchio
This incredibly-simple method produces tender, flavorful wedges fit for serving alongside your favorite protein.

Asian Pear Salad with Mesclun Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Roasted Cauliflower with Preserved Lemon-Olive Tapenade
Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.

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

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Roasted Cauliflower with Preserved Lemon-Olive Tapenade

Roasted and tossed with our housemade tapenade, this flavorful, incredibly-easy cauliflower recipe is a keeper.

Ingredients:
4-5 cups cauliflower florets
¼ cup olive oil
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
½ cup F&L preserved lemon-olive tapenade
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 450°. Place the cauliflower florets in a large roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, fresh herbs, salt and pepper.

2. Place the roasting pan in the oven and cook for 15-20 minutes until cauliflower begins to brown in spots, stirring occasionally to ensure even roasting. Remove from the oven and toss with the tapenade; serve immediately or at room temperature.

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