Applesauce

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

Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer 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.

Pickled Red Onions

Quick-pickled in vinegar, these onions are a wonderful complement to this week’s raclette.

Ingredients:
1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano

Method:
1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.

2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.

Sunday Supper Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a cozy, Italian-inspired meal to share with your nearest and dearest—from fresh bucatini and our signature marinara sauce to Skagit River Ranch Italian sausage and an amazing trio of cheeses crafted by our own Bellsong Creamery! Start things off with a stunning cheese plate; side dish-worthy produce such as rapini, leeks, and fava shoots, plus beautiful winter citrus, housemade eggplant caponata, and farm-fresh eggs, also help to round out this robust meal.

Here are a few recipe ideas for the week:

Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!

Winter Citrus & Fava Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads and soups.

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!

Preserved Meyer Lemons

Toss these preserved beauties with roasted fingerling potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.

Ingredients:
6 Meyer lemons
⅓ cup kosher salt
⅔ cup fresh lemon juice

Method:
1. Scrub lemons and dry well. Quarter lemons lengthwise.

2. Toss the lemon wedges with the salt in a bowl and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press the lemons to fit. Add lemon juice and any remaining salt that might be left in the bowl. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to the refrigerator for 3 weeks or until rinds are soft. Rinse before using.

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