Fall Color Recipes

As leaves 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 beautiful Italian plums, petite and sweet kiwi berries and gorgeous greens like rainbow Swiss chard, plus Gruyère cheese bread, Italian white wine and a vibrant produce selection that also includes Honey Select corn, fingerling eggplant and a trio of summer peppers. Also complemented by farm-fresh eggs and pumpkin-spiced eggnog, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.

Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

Summer Vegetable Paella

This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

Ingredients:
2 cups paella rice
4 cups chicken stock
¼ cup olive oil
3 large garlic cloves
1 sweet onion, peeled and thinly sliced
1 pound tomatoes, seeded and cut into wedges
2 bell peppers, preferably 1 orange and 1 yellow, seeded and thinly sliced
2 zucchini, quartered and thinly sliced
2 teaspoons pimentón
Sea salt and fresh ground pepper

Method:
1. Put the tomato wedges in a bowl and sprinkle with salt. Let sit while the rest of the paella is prepared.

2. In a large paella pan, skillet or Dutch oven, heat the olive oil over medium heat. Add the garlic to the pot and sauté for 30 seconds, or until fragrant.

3. Add the onions, peppers and zucchini to the pot, along with a pinch of salt. Sauté for 5-6 minutes, or until veggies are just tender. Add the pimentón and rice to the pot. Sauté for a minute and then add 1 teaspoon salt and the stock to the pot, plus more water to cover, as necessary. Bring to a boil and let cook for 3 minutes.

4. Reduce heat to medium-low and continue to cook for 20 minutes, stirring occasionally. Once most of the stock is absorbed, turn off the heat and add the tomatoes. Cover and allow to stand for 10-15 minutes. Season to taste with salt and black pepper. Serve warm.

Variations: Traditional paella is often served with cubed chicken, chorizo or even shellfish mixed in; pick your favorites and add the protein alongside with the vegetables in step 3 above (if using shellfish, add during the last 5 minutes of simmering in step 4). Feel free to substitute or add in any other summer vegetable, such as eggplant or this week’s broccolini. Also, if it’s too hot to stand over the stove, cook your paella in a skillet on the grill!

Spring Sunshine Recipes

This week’s beautiful weather sure has jump-started the gardens! Crisp and crunchy, verdant and vivacious, the flavors of spring are thus freshening up this week’s lineup with such ingredients as pea and sunflower shoots, purple sprouting broccoli, leeks and chives. Also featuring fresh pappardelle pasta, Skagit River Ranch Italian sausage, Tunawerth cream cheese, our own duxelles and cornichons, plus top-quality baking ingredients, this box of seasonal favorites invites you to immerse yourself in the kitchen before heading back outside with a full plate and a glass of wine to enjoy!

Here are a few recipe ideas for the week:

Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.

Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, Jimmy Nardello peppers, English cucumbers and ripe melons, as well as give us an autumn preview with the first of the local Chanterelle mushrooms. Also included: Smoky bacon and our buttery housemade dough to craft a stunning crostata—so pop that in the oven, uncork a bottle of California red wine and toast to the best of both summer and fall.

Here are a few recipe ideas for the week:

Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

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