Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Ingredients:
1 cup coarsely-grated black radish*
1 cup sour cream or crème fraîche
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano or chives, chopped
Sea salt and fresh ground pepper
Method:
1. Combine all ingredients. Check for seasoning and add salt and pepper as desired. Chill before serving.
*To grate the radish, first trim the radishes from their green tops, and then wash and scrub their tough outer skin. Then, using the large holes of a standard cheese grater, grate the radish flesh on a paper towel-lined plate. Use paper towel to then squeeze any excess moisture from grated radish, then incorporate as described above.
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from those aforementioned coffee beans to smoked English-style bacon rashers, plus cinnamon-raisin bread and both farm-fresh hen and duck eggs. Complemented by our housemade apple butter, locally-grown hazelnuts and chocolate-covered cherries, the box also includes fresh produce like fava shoots, salad mix, colorful radicchio, fingerling potatoes and a bevy of winter citrus. Good morning!
Here are a few recipe ideas for the week:
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty bacon, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Sautéed Fava Shoots with Garlic
Boasting a sweet flavor similar to pea shoots, fava shoots are absolutely delicious sautéed with fragrant garlic.
A Taste of Bavaria Recipes
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh Jewish rye bread, wholegrain mustard and Kugelhopf cake. Complemented by an array of seasonal all-stars like Huckleberry Gold potatoes, Cara Cara oranges, Delicata Squash, and orchard apples to incorporate into comforting side dishes, this box also includes creamy fromage blanc, our signature apple chutney, farm-fresh eggs, fragrant garden-grown herbs and a medley of radicchio—prost!
Here are a few recipe ideas for the week:
Baked Bratwurst with Apples, Potatoes & Herbs
This inviting main dish is a snap to make; simply toss the perfectly-seasoned ingredients onto a sheet pan and let the oven do the work!
Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Fingerling Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette, this potato salad boasts big, bold flavor.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of Delicata squash.
Thyme-Roasted Apples & Onions
Fresh thyme adds a savory note to sweet roasted apples and caramelized onions.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
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.
