Classic & Colorful Recipes
As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!
Here are a few recipe ideas for the week:
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!
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.
The Delights of Spring Recipes
Spring has awakened in the garden, and this week’s box is thus filled with a bevy of colorful favorites, from orange carrots, bright chives and light-green leeks to purple sprouting broccoli and rainbow Swiss chard. Enjoy these fresh ingredients alongside herb-kissed focaccia bread and unique black lentils. Also including a plethora of greens, farm-fresh eggs, and bright citrus fruit, this springtime lineup is sure to delight.
Here are a few recipe ideas for the week:
Black Caviar Lentil & Carrot Salad with Mustard Vinaigrette
This salad from the experts at Rancho Gordo is fantastic for lunch all on its own, or served as a side at suppertime.
Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue (or grill pan) for these flavorful cauliflower “steaks”!
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Oktoberfest Recipes
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!
Here are a few recipe ideas for the week:
How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful!
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.
Honeycrisp Apple & Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Maple Ginger Winter Squash
You’ll love this unique flavor combination!
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
