Colorful Cornucopia Recipes
Bright orange carrots, striped and yellow zucchini, rainbow tomatoes and pretty purple eggplant—this week’s box greets the official start of fall with a riot of color that also includes such highlights as Delicata squash, mixed sweet peppers, microgreens, juicy nectarines and Italian prunes. Also starring farm-fresh eggs from our heritage breed hens, hearty and healthy garbanzo beans, citrus-fennel sea salt and fragrant heirloom garlic, as well as a bold Columbia Valley Cabernet, this lineup sings with the flavors of the new season. Enjoy!
Here are a few recipe ideas for the week:
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
Polenta Cake with Italian Prunes
This luscious cake is kissed with juicy Italian plums and citrus peel.
Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus fresh bucatini pasta, sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and smoky scamorza cheese all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from fennel and peppers to summer squash and cucumbers, plus ripe Tuscan melon and fresh-picked blueberries from Bow, Washington, finishes off this bright and beautiful lineup.
Here are a few recipe ideas for the week:
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.
Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.
Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.
Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).
Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).
Ingredients:
1¼ pound blueberries, washed
1 cup distilled white vinegar
¼ cup sugar
1¾ teaspoon sea salt
¼ cup water
1 small red onion or shallot, thinly sliced
Method:
1. Whisk vinegar, sugar, salt, and water in a medium bowl until sugar and salt dissolve.
2. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.
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 hand-pressed, wholegrain tortillas. Top your tacos with garden-grown scallions, radishes and chopped papalo herbs, plus a spoonful of locally-made chunky salsa—or one of your own making with this week’s tomatillos—and you’ve got all the makings of a Southwestern-style feast. Also included: Sliced multigrain bread, farm-fresh eggs, crisp salad greens, a trio of smoky-spicy peppers and a medley of tomatoes, plus limes and beautiful white donut peaches. Enjoy!
Here are a few recipe ideas for the week:
Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
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!
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s tacos.
Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini or tossed in with cooked quinoa.
Mojito Cocktail
The ultimate summer refresher, crafted with fresh Mojito mint and lime.
