Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage, and hand-pressed, wholegrain tortillas. Top your tacos with garden-grown cilantro, a squeeze of lime, and a sprinkling of smoky chili powder, whip up a side of organic Painted Pony beans, and you’ve got all the makings of a feast to celebrate Cinco de Mayo on Sunday. Also included: Cinnamon-raisin bread, farm-fresh eggs, crisp spring greens, creamy Greek yogurt and juicy mandarin oranges. Enjoy!
Here are a few recipe ideas for the week:
Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and hot sauce on top!
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Charred Red Spring Onion Gremolata
This beloved sauce is wonderful spooned atop tacos, too!
Mojito Cocktail
Crafted with fresh mint and lime, this is the ultimate pairing for this week’s spicy fare.
From organic Andouille sausage, Bell peppers, and okra to light and fluffy corn muffins, the soulful flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like peppery arugula greens, rhubarb, leeks, radishes and spring onions. Inspired by our recent cooking class here at the farm with Matt Lewis of Where Ya At Matt?, who has kindly shared the recipe to his famous gumbo with us (see recipes), this comforting box also includes farm-fresh eggs, citrus fruit and our signature chicken stock to complement the spread. Enjoy!
Here are a few recipe ideas for the week:
Matt Lewis’ Chicken & Andouille Sausage Seafood Gumbo
This recipe is kicky with big, bold flavor and comes straight from the expert himself: Matt Lewis of Where Ya At Matt? (Do note that this will make a party-size amount of gumbo; scale down the ingredients to craft a smaller batch.)
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish to this week’s red gumbo.
Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!
Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like tender-crisp lettuce, green beans and fingerling potatoes, and accents like hard-boiled eggs and protein-rich tuna. Thus, your box this week honors Bastille Day with local ingredients to create your own version of the famous salad, plus summery herbs and produce, creamy chevre cheese from Lost Peacock farm, dry organic rosé wine, a fresh baguette and even apricots. Enjoy!
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches to this week’s apricots.
Charred Romano Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!
Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered on sliced baguette bread for a starter or a mid-afternoon snack.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
The Italian summer calls to mind visions of beautiful wine, homemade pasta, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with handmade semolina bucatini noodles to toss with Skagit River Ranch Italian sausage, plus fresh, creamy fior di latte mozzarella-style cheese from Ferndale Farmstead Creamy. Also included for this relaxed, refreshing meal: Pain au Levain bread, red wine, and a colorful assortment of summer produce that includes Little Gem lettuces, golden beets, English shelling peas, rainbow parsley, salad burnet, chives, cauliflower, sweet cherries, and much, much more.
Here are a few recipe ideas for the week:
Summery Bucatini Pasta with Italian Sausage
This light and lovely pasta makes the best of summer tomatoes and herbs; we also recommend adding a dollop of this week’s fior di latte cheese to each serving!
Shelled Pea, Red Spring Onion & Sweet Red Pepper Salad
A perfect summer side for grilled proteins and veggies, or even tossed with cold pasta!
Escarole Salad with Radish & Spring Onion
This salad is packed with bold flavor, drizzled with a Parmesan-Dijon dressing.
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.
Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in Edible Seattle magazine.
