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.

Glazed Hakurei Turnips

These buttery glazed turnips are sure to delight.

Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt

Method:
1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)

2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

Grilled Vegetable Medley

This recipe is extremely adaptable depending on the veggies you have on hand; feel free to mix it up!

Ingredients:
2 small, or 1 large zucchini, sliced into long strips
6-8 Hakurei turnips, trimmed of any greens and scrubbed clean
4 baby fennel bulbs, trimmed of green ends and sliced into thick wedges lengthwise
Olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat a gas or charcoal grill to medium-high heat. Spread the vegetables out on a baking sheet and drizzle with olive oil and season generously with salt and pepper.

2. Arrange the vegetables on the grill grate, or in a grill basket, and cook until all the veggies are softened and slightly charred (some will take longer than others, so plan to just keep watch). Remove from the heat and reserve until it’s time to serve up some risotto!

Get Your Greens Recipes

We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty⁠—from Lacinato kale and pea shoots to baby lettuces and arugula⁠—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!

Here are a few recipe ideas this week:

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

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

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

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