Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with Skagit River Ranch’s signature chorizo sausage and organic, locally-crafted whole wheat tortillas. Top your tacos with some chopped yellow onion, fresh microgreens, a few cilantro springs and a squeeze of Makrut lime—plus a spoonful of locally-made chunky salsa—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, corn muffins, farm-fresh eggs, our signature beef stock, housemade potato chips, Cara Cara oranges and smoky-sweet Guajillo chili powder. Enjoy!

Here are a few recipe ideas for the week:

Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.

Chorizo Scramble
Or, try breakfast tacos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, scattered atop tacos or mixed into scrambled eggs all week long!

Homemade Cranberry Sauce

Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

Ingredients:
2½ cups cranberries
⅔ cup sugar
½ cup freshly squeezed orange juice
¼ teaspoon ground cinnamon
Pinch of kosher salt

Method:
1. Combine the sugar, orange juice, cinnamon, salt and cranberries in a medium saucepan along with ½ cup water. Bring up to a simmer over medium heat and cook for 15 minutes until cranberries begin to burst. Let cool completely before serving.

Variations: Make this recipe your own! Feel free to substitute Grand Marnier for the orange juice; add the zest from an orange; or even add a dash or two of port.

Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds fall apples of your choice, peeled, cored and quartered
¼ cup fresh lemon juice
¾ cup organic cane sugar
Pinch of salt

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

Packed with Produce Recipes

From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!

Here are a few recipe ideas for the week:

Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.

Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!

this week's recipes
hearty, healthy italian

farm & garden notes
hello, february

workshops & events
new classes!

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