Bright & Fresh Recipes
This week’s box is packed with the vibrant flavors of the season, found in the forms of vibrant chicories like Treviso radicchio, winter citrus such as lemons, and harder-to-find favorites like persimmons. Perfect for winter salads, these seasonal beauties arrive alongside locally-made wine vinegar, farm-fresh eggs from our heritage breed hens, fragrant herbs, a bottle of French rosé, and nutty Gruyère cheese bread; enjoy!
Here are a few recipe ideas for the week:
Winter Persimmon Salad with Greens and Goat Cheese
This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Holiday Gatherings Recipes
It’s almost turkey time! As families, friends and loved ones come together at the table, this week’s box is filled with farm-fresh provisions to make all your holiday entertaining a breeze—everything from our signature turkey brining kit to a wealth of produce that includes winter squash, leeks, Huckleberry gold and sweet potatoes, plus other holiday helpers like freshly-baked sourdough bread and Stollen loaf, eggs from our heritage breed hens, freshly-milled organic flour, fragrant herbs, organic greens, and apple-pear cider. Happy Thanksgiving!
Here are a few recipe ideas for the week:
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.
Spinach Salad with Apples, Blue Cheese & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.
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.
Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Autumn Frost, Butternut, Acorn or this week’s mini Delicata.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!
Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or roasted vegetables.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!
Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt
Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.
2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.
3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.
Rise n’ Shine Recipes
Good morning! Wake up to this week’s menu of farmhouse favorites, which has everything you need to whip up a luxurious and leisurely weekend brunch. The lineup comprised of locally-roasted coffee, velvety Vache cheese, organic breakfast sausage patties, cinnamon-raisin bread, cranberry orange scones, and farm-fresh eggs is complemented by fragrant herbs, beautiful radicchio and greens, and a medley of fall mushrooms, plus Bella Luna orchard apples, carrots, sweet Italian peppers, and winter citrus like Cara Cara oranges, lemons and limes. Enjoy!
Here are a few recipe ideas for the week:
Mushroom Scramble
Serve this earthy scramble with a crisp salad of greens to complete the meal.
Radicchio and Roasted Squash Salad with Maple-Balsamic Dressing
This salad is bright with fall flavors!
Honey & Thyme-Roasted Carrots with Feta
A delightfully-fresh spin on roasted carrots.
Maple-Spiced Apples
These fragrant apples would be wonderful served on French toast.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over pancakes, waffles, or this week’s scones!
