Autumn Splendor Recipes
As we officially greet the start of fall here this week, the color-rich produce coming in from the gardens is as bright and beautiful as those first turning leaves. Featuring such favorites as Italian eggplant, broccolini, fennel and Little Gem lettuce, as well as lingering summer highlights like yellow peaches, blueberries and heirloom tomatoes, this fall-fresh lineup is also accented by pillowy focaccia bread, farm-fresh eggs, peppery edible flowers and cheery mini bouquets. Enjoy!
Here are a few recipe ideas for the week:
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!
Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for fall and beyond.
Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.
Grilled Fennel
A wonderful side for roasted chicken or steak.
Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!
Ingredients:
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini
Method:
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.
2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.
3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.
Marching Towards Spring Recipes
From the valiant and vivid purple crocuses peeping out of the soil to the first of the spring crops, the month of March is giving us some most welcome glimpses of the changing seasons. Thus, this week’s box is full of such winter favorites as beets, Kakai hulless squash and parsnips, while including the tender pea shoots, baby carrots, green onions and leeks that nod to the approaching spring. Rounding out this bright lineup, you’ll also find farm-fresh eggs, Pain au Levain bread, a silky, smooth Washington red wine, graham crackers in fun animal shapes and a beautiful hunk of farmstead cheddar cheese from Duvall’s own Cherry Valley Dairy. Enjoy!
Here are a few recipe ideas for the week:
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Fall Provisions Recipes
After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.
Here are a few recipe ideas for the week:
Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.
Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!
Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!
Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!
Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!
Peach Cobbler
It’s hard to beat this classic dessert!
