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.
Pasta Night Recipes
From spicy, organic Italian sausage from Skagit River Ranch to hand-crafted rigatoni pasta, this week’s box has you prepped for a delicious Sunday supper. Also including a gorgeous bounty of produce to add to your pasta as you please—think such favorites as Lacinato kale, rainbow Swiss chard and Walla Walla sweet onions—plus Sweet Dumpling winter squash, Meyer lemons and fragrant garden herbs, this lineup is also accented by focaccia bread, chocolate amaretti cookies, double cream cheese and our own signature olive oil-polenta cake mix to complete the meal. Mangia!
Here are a few recipe ideas for the week:
Italian Sausage Pasta with Roasted Squash & Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.
Ingredients:
1 large bunch rainbow Swiss chard, lower ends of stems removed, and then coarsely chopped
½ cup water
2 tablespoons olive oil
½ onion, peeled and chopped
2 cloves garlic, thinly sliced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large sauté pan over medium heat. Cook garlic and onions, stirring often, until fragrant and golden, about 3-5 minutes. Stir in red pepper flakes, and cook until fragrant, about 30 seconds. Stir in Swiss chard and 1 teaspoon salt.
2. Reduce heat to medium-low. Add water, and braise, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated. Check seasoning, adding salt if necessary, and serve.
