Roasted Winter Vegetables with Chili-Soy Glaze

Freshen up your roasted vegetable routine with this spicy-savory glazed version.

2 carrots, peeled and chopped into 1-inch pieces
4-6 baby red beets, peeled and chopped into 1-inch pieces
3 red onions, peeled and chopped into 1-inch pieces
2 small potatoes, washed and chopped into 1-inch pieces
2 Bell peppers, washed and chopped into 1-inch pieces
2 cups baby Shiitake mushrooms, washed
¼ cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons wholegrain mustard
2 tablespoons chili soy sauce
1 clove garlic, peeled and minced
Sea salt and fresh ground pepper

1. On a large sheet pan, combine all the chopped vegetables except the mushrooms, then combine with the olive oil, balsamic vinegar, mustard chili soy sauce and garlic.

2. Season liberally with salt and pepper, then bake in a 400º oven for about 20 minutes until the vegetables are just barely tender. Add the baby Shiitake mushrooms and continue to roast another 10 minutes, until all the vegetables are fully render. Remove from the oven, arrange on a platter and serve warm or at room temperature.

Weekend Brunch Recipes

Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.

Here are a few recipe ideas for the week:

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are sure to please any egg lover.

Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Pasta Night Recipes

Warm and cozy, yet fresh and flavorful, this week’s lineup is inspired by the best in Italian cooking—from imported olive oil and Grana-style cheese to our housemade bolognese sauce and locally-made bucatini pasta. Also included for your pasta night: Pain au Levain bread and such winter all-stars as Murcott mandarins, microgreens, red kale and broccolini. As they say in Italy, mangia!

Here are a few recipe ideas for the week:

Lemon-Thyme Infused Olive Oil
Set out a bowl of this infused oil alongside some freshly-sliced bread and watch it disappear before dinner!

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Baby Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Spinach & Cheese Strata
Put this week’s bread loaf to good use with this spinach-kissed breakfast strata.

Home for the Holidays Recipes

Gather family and friends round the table this week for a leisurely brunch inspired by a few of our holiday favorites: All-natural breakfast sausages, rich, silky crème fraîche and sweet German stollen bread. Paired with additional holiday party provisions such as balsamic-glazed pickled Cipollini onions, sweet garlic confit and fresh herb compound butter, this festive box is rounded out by such seasonal produce as Brussels sprouts, leeks and Beech mushrooms. So, from our home to yours—happy holidays!

Here are a few recipe ideas for the week:

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.

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like parsnips and squash.

Roasted Winter Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of pears.

this week's recipes
spice things up

farm & garden notes
hello, october!

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