Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested sweet peppers, heirloom tomatoes, radicchio and Tropea onions, as well as an array of earthy, locally-foraged mushrooms, true Northwest favorites. Enjoy these tastes of early fall alongside freshly-made semolina pappardelle pasta, Pain au Levain bread and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like sage, garlic, and parsley, and crisp salad greens—it’s all oh-so flavorful and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Fall Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Wild Mushroom Frittata
This lovely frittata can be easily served for brunch, lunch, or dinner; you choose!
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
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!
Tropea Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers and crostini.
Hearty, Healthy Italian Recipes
This week’s box is packed with the vibrant flavors of Italy, found in the forms of locally-made bucatini pasta, Italian sausage from Skagit River Ranch, and soft, pillowy focaccia—plus health-boosting, vitamin-rich produce like dried Porcini mushrooms and bright radicchio, plus carrots, Cipollini onions, garlic, fennel and a bevy of citrus fruit. Farm-fresh eggs, our signature chicken stock and freshly-baked lemon knot cookies help finish off this fresh and flavorful Italian lineup; mangia!
Here are a few recipe ideas for the week:
Bucatini Pasta with Italian Sausage & Porcini Mushrooms
Everyone will be asking for seconds of this extremely satisfying dish.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish or light lunch!
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Cozying Up to Fall Recipes
Much like the autumn leaves that are beginning to burst into brilliant shades of orange, yellow and scarlet, our gardens are gracing us with a bounty of vibrant produce, from colorful peppers and juicy tomatoes to fragrant fennel and crisp garden greens. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock, Grana-style cheese and locally-foraged white Chanterelle mushrooms, plus multigrain bread, farm-fresh eggs and a robust red wine—pour a glass, ladle some piping-hot risotto into a bowl, and cozy up in your favorite easy chair.
Here are a few recipe ideas for the week:
White Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.
Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, crostini or scrambled eggs!
