Sweet October Recipes

This year’s exceedingly pleasant October weather sure has kept the fresh produce coming in apace: This week’s lineup includes another beautiful batch of greens, everything from hearty radicchio to tender lettuces, as well as such highlights as yellow peaches, pluots, eggplant, Tropea onions, broccolini and an assortment of peppers both spicy and sweet. Enjoy this fall bounty alongside Gruyère cheese bread, a festive nut and olive mix, rose jelly from France, farm-fresh eggs and a sweet bouquet of seasonal blooms.

Here are a few recipe ideas for the week:

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!

Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.

Packed with Produce Recipes

From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!

Here are some recipe ideas for the week:

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!

Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.

Summer Splendor Recipes

Green beans to heirloom tomatoes, zucchini to baby artichokes, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce—yellow Romano beans, cucumbers, and Walla Walla bunched onions, as well as crisp Cegolaine lettuces and fragrant garden herbs—all accented by imported Italian pasta, sunflower seed-kissed multigrain bread, peppery edible flowers, farm-fresh eggs and a market bouquet to grace your table. So, slice up an apricot, thumb through the recipes and enjoy these summer gems to the fullest.

Here are a few recipe ideas for the week:

Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.

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