Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.
Fresh herbs of your choice, such as basil, mint and sage leaves, plus parsley, thyme and rosemary sprigs
Neutral frying oil, such as canola or vegetable
1. Wash and dry all herbs thoroughly. The herbs need to be very dry to prevent splattering when fried.
2. Pour oil about ¼ -inch deep in a small pot and bring to 325°. (To test the heat, drop a small piece of bread into the oil and it should turn golden brown in about 30 seconds).
3. Working in batches, drop a few herbs at a time into the hot oil. Cook for 30 seconds. Flip over using tongs and continue cooking for 30 seconds to 1 min, or until the herb appears slightly darkened in colour and evenly fried. Gently remove from oil with tongs and place on a paper towel-lined plate. Allow to cool before serving.
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
1 (20-ounce) jar with a lid
4-6 small-medium sized Cara Cara oranges
2 tablespoons honey
Sprigs of fresh rosemary, washed and dried
Juice from 1 small Cara Cara orange
1. Peel the oranges by slicing about ½-inch off of each end. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Remove any excess pith, then cut the oranges horizontally into thin (approximately ¼-inch) round slices. Set aside.
2. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
3. Add a few slices of the oranges into the 20-ounce jar, drizzle with about ½-teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you’ve reached the top of the jar. If you’ve reached the top and still have a few orange slices left, gently press down of those already in the jar. Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass. Lastly, pour in the juice, then close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
With dewy mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a cozy, family-friendly lineup centered around our Nonna Pat’s signature tomato sauce and accoutrements like imported pasta, Italian rustica bread and our farmstead Grana-style cheese? Also included: Little Gem mini Romaine lettuce for salads; bicolor corn, eggplant and sweet peppers for sides; and the last of the summer peaches to craft something sweet for dessert.
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh autumn flavors.
Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!
This week’s delivery celebrates the season’s freshest offerings, from a comforting soup crafted from locally-foraged wild mushrooms and our signature chicken stock to two varieties of kale to toss in a salad with Cara Cara orange vinaigrette. Complemented by produce both savory—Delicata squash, baby radicchio and leeks—and sweet (like citrusy lemons and Lady apples), plus pumpernickel bread, farm-fresh eggs and even muffins, this menu is bursting with hearty flavor.
Here are some recipe ideas for the week:
Mixed Kale Salad with Cara Cara Orange Vinaigrette
Tossed with a sweet citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.
These crispy leeks are a wonderful garnish for this week’s soup.
Carrot & Apple Sauté with Rosemary
This beautiful side dish sings of fresh flavor!
Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely side.
Rosemary-Honey Marinated Oranges
Crafted with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!