Fragrant Fried Herbs

Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ingredients:
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

Method:
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.

Herb-Roasted Winter Squash

We turn to this simple method time and time again—the combination of sage, thyme and garlic infuses any variety of squash with a rich, wonderful flavor.

Ingredients:
1 Acorn, Delicata, Kabocha or other squash of your choice
4 garlic cloves, peeled and minced
½ cup chopped yellow onion
2-3 tablespoons fresh sage
2-3 tablespoons fresh thyme
Olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°. Cut squash in half and scoop out the seeds.

2. Fill cavity of both halves with garlic, onion, fresh sage and thyme, then drizzle with olive oil and sprinkle with salt and pepper.

3. Place herb-filled halves face down on a lightly oiled baking dish and bake until done (the squash should be fork-tender).

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Holiday Accoutrements Recipes

It’s almost turkey time—and while the holiday is looking different for many of us this year, we hope to help you find comfort and joy in the kitchen with a bevy of accoutrements like Challah bread, housemade citronette and organic cranberries, plus seasonal produce like red Garnet yams, Brussels sprouts, carrots, fennel and meaty Matsutake mushrooms. Also included: More provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and fresh chestnuts to locally-milled flour for your pies, plus some creative recipe ideas in case you’re in the mood to add in something new this year. Happy Thanksgiving!

Here are a few recipe ideas:

How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.

Cranberry-Glazed Brie
Baked until the Brie is warm and gooey, and the cranberries are soft and spreadable, this appealing appetizer is a true holiday favorite.

Blood Orange, Radicchio & Fennel Salad with Citronette
A light, bright and refreshing addition to your Thanksgiving menu!

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.

Brussels Sprouts with Chestnuts & Bacon
A great holiday side!

Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.

Fall Comforts Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!

Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.

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