Colorful Cornucopia Recipes

Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!

Here are a few recipe ideas for the week:

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.

Simply Satisfying Recipes

Ward off the continuing chill this week with an easy, weeknight-ready supper inspired by the hearty flavors of Italy: Fresh rigatoni pasta tossed with beautiful baby kale, organic Italian sausage, locally-crafted Asiago Pressa cheese and dash of Porcini salt, plus rustic Italian bread and a fun Spanish red wine to go alongside salad-ready winter greens and side-dish-worthy produce like carrots, parsnips and leeks. Farm-fresh eggs, Cara Cara oranges, and lemon-kissed amaretti cookies add to the appeal to this comforting box, as does an herb selection that includes ultra-fragrant basil and dill—enjoy!

Here are a few recipe ideas for the week:

Rigatoni with Italian Sausage, Sautéed Kale and Porcini Salt
Also tossed with garlic, onions and a topping of Asiago Pressa cheese, this pasta is incredibly satisfying.

Radicchio Salad with Cara Cara & Blood Oranges
This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Buttery Braised Leeks
Accented with a squeeze of lemon, these sublime leeks are also a worthy side dish.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Grilled-Roasted Garlic

Forget turning on the oven, you can roast garlic on the grill! These tender, smoky cloves are delicious incorporated into salad dressings, or simply spread atop slices of grilled bread for a summery starter.

Ingredients:
Whole garlic bulbs
Olive oil

Method:
1. Prepare the garlic by slicing the tops off the garlic bulbs (depending on the size of each bulb it should be around ¼ to a ½ of an inch from the top) to expose the individual cloves. Then drizzle the exposed garlic cloves with a good amount of olive oil.

2. Wrap the bulbs in heavy-duty aluminum foil. Place covered bulbs on a hot grill, over indirect heat, for approximately 40 minutes (this will vary based on the exact size of your bulbs). Then open the foil and use your finger to test if they’re done. They should be nice and soft to the touch when roasted through.

3. Remove and allow to cool slightly. Use a small knife or cocktail fork to gently remove the individual roasted garlic cloves from the skins and then prepare according to your chosen recipe.

Spring Color Recipes

From bright green leeks and orange winter squash to purple-tinged shallots and rainbow carrots, this week’s lineup is awash in vibrant colors indicative of the coming spring. Enjoy this seasonal bounty alongside locally-baked multigrain bread, sweet and mellow D’Anjou pears, Tunisian Deglet Nour dates on the branch, Tunawerth Creamery Greek yogurt and our farm-fresh eggs, plus small-batch, all-purpose organic flour from Burlington-based Cairnspring Mills for all your baking and culinary needs. Dig in!

Here are a few recipe ideas for the week:

Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.

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