Fall Provisions Recipes

After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.

Here are a few recipe ideas for the week:

Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Peach Cobbler
It’s hard to beat this classic dessert!

Sweet & Spicy Pepper Relish

This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Ingredients:
3 cups chopped chile peppers, such as a combination of this week’s Anaheim, Jimmy Nardello and French sweet peppers
¾ cup white wine vinegar
½ cup sugar
2 cloves garlic, chopped
½ small onion chopped
2 teaspoons yellow mustard seed
Salt to taste

Method:
1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.

2. Reduce heat to low and simmer for about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.

3. Add to a jar and allow to cool before serving; it also keeps well in the fridge for about a month!

Scallion Relish

This peppy relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.

Ingredients:
1 Walla Walla sweet onion, finely diced
4-6 scallions, trimmed of root and tough green ends and finely diced
1 tablespoon white wine vinegar
1½ teaspoons sugar
Sea salt and pepper
1-2 tablespoons minced fresh herbs, such as parsley, mint, or cilantro

Method:
1. Place onion and scallions in a bowl of ice water; soak 20 minutes.

2. Drain the onion and scallions, squeezing in paper towels to remove as much liquid as possible; transfer to a bowl. Add sugar, vinegar, herbs, and a pinch each of salt and pepper to taste. Relish can be made ahead and refrigerated until ready to use.

Italian Comforts Recipes

As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.

Here are a few recipe ideas for the week:

Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

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