Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lend a helping hand with any soirée you might have planned with an array of lovingly-crafted accoutrements that range from tart-sweet cranberry sauce and housemade cornichons to freshly-baked multigrain bread, stollen fruit loaf and festive gingerbread figurines. Also included in this holiday lineup: dried Porcini mushrooms, imported pasta, farm-fresh eggs, chocolate-coated cherries and seasonal produce that includes carrots, baby red beets, Huckleberry Gold potatoes, crisp apples, beautiful pears and peppery arugula greens. From our family to yours—happy holidays!

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Blue Cheese & Pear Salad with Arugula Greens
Tossed with a light balsamic vinaigrette, this crisp salad is both bold and beautiful.

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your holiday table.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

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 Fingerling Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

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 to Skagit River Ranch Italian sausage and crusty Italian Rustica bread. Side dish-worthy produce such as carrots, cauliflower and Bietola Swiss chard, plus orchard apples, herbs, farm-fresh eggs, and a crisp Rosé, all help to round out this robust fall meal.

Here are a few recipe ideas for the week:

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

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 cauliflower!

Fall Color Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like vibrant purple eggplant, ripe yellow peaches, sweet corn, red peppers, tomatoes, pluots and Persian cucumbers, as well as a bevy of greens including purslane, rainbow Swiss chard and pea shoots and then tender, fragrant herbs. Also complemented by farm-fresh eggs, Pomodoro bread and a maple cinnamon-spiced nut butter, this box is a lovely snapshot of the season at its best.

Here are some recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.

Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Garlic Confit
A great way to use up extra garlic, or this week’s red garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.

Harvest Time Recipes

The amazingly sunny weather of late sure has kept the gardens happy! Thus, a colorful plethora of produce continues to delight in this week’s lineup, which includes everything from fall favorites like Italian eggplant, Bietole Swiss chard, and sweet D’Anjou pears to summery peppers, cucumbers and even more tomatoes. To accent this beautiful bounty, you’ll also find freshly-baked Pain au Levain bread, crisp salad greens, farm-fresh eggs, a sweet mini bouquet and imported artichoke leaf pasta in your box. Enjoy!

Here are a few recipe ideas for the week:

Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Bietole Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pain au Levain bread.

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