Honey & Thyme-Roasted Carrots with Quesco Fresco

A delightfully-fresh spin on roasted carrots.

Ingredients:
1 bunch carrots, peeled
2 teaspoon butter, melted
2 teaspoon honey
½ teaspoon fresh thyme
⅛ teaspoon Guajillo chili powder
⅛ teaspoon smoked paprika
½ cup queso fresco, crumbled
¼ cup pomegranate seeds
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425° and line a baking sheet with parchment paper or foil.

2. In a small bowl melt butter in the microwave (about 15 seconds). Add honey, thyme, chili powder, smoked paprika and a pinch each salt and pepper to the melted butter and mix together.

3. Pour the seasoning mixture over carrots and toss to make sure they are evenly coated. Spread carrots out on the baking sheet and roast for 20 minutes, flipping after 10 minutes.

4. Transfer roasted carrots to a serving dish and top with crumbled queso fresco and pomegranate seeds. Serve warm.

4. Transfer roasted carrots to a serving dish and top with crumbled feta and pomegranate seeds. Serve warm.

Good Morning Recipes

We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Meyer Lemon, Valencia Orange & Kumquat Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

Holiday Gatherings Recipes

It’s almost turkey time! And as families, friends and loved ones gather around the table, this week’s box is filled with farm-fresh provisions to help make your holiday entertaining a breeze—everything from our signature turkey brining kit and tart cranberries to a wealth of produce like winter squash, Yukon Gold potatoes, baby beets, leeks and carrots to utilize in classic side dishes for the big meal. Also included: Challah bread, farm-fresh eggs, gorgeous salad greens and fragrant herbs. Here’s to a happy holiday—and satisfied stomachs, too!

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.

Rustic Challah Bread, Mushroom & Herb Dressing
Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

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.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Parmesan-Crusted Winter Squash
This versatile recipe works with pretty much any type of squash—like Autumn Frost, Butternut, Acorn or Delicata.

Homemade Cranberry Sauce
Kissed with a hint of orange juice, this sweet-tart recipe is a holiday classic.

Warm & Cozy Recipes

Warm yourself body and soul this week with a lineup centered around one of our all-time fall favorites: cozy risotto crafted from Arborio rice, a trio of locally-foraged mushrooms and our signature chicken stock, and finished with a dollop of our rich and creamy housemade ricotta cheese. Also including Gruyère cheese bread and a blended French red wine, this box is flush with seasonal produce like Lacinato kale, turnips, Parisian Market carrots, mixed heirloom tomatoes and a wealth of crisp salad greens. Cuddle up in your favorite armchair and enjoy!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.

Meyer-Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of risotto!

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

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

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

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