Fall Bounty Recipes
Bright orange carrots, creamy Hakurei turnips, Delicata squash, fragrant fennel, and stunning Arkansas black apples: This week’s box is packed with beautiful fall produce. Accented by other farmhouse favorites like Pain au Levain sourdough bread, a mix of radicchio and kicky Andouille sausage from Skagit River Ranch, plus farm-fresh eggs, smoky Scamorza cheese and fragrant herbs, this colorful lineup is both ultra-flavorful and oh-so-fresh; enjoy!
Here are a few recipe ideas for the week:
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops reserved, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer for another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
South by Northwest Recipes
From organic Andouille sausage and fresh okra to ripe yellow peaches, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like heirloom tomatoes, Hakurei turnips, mixed summer squash, baby beets, broccolini, and salt and pepper cucumbers. This comforting box also includes Pain au Levain bread, farm-fresh eggs and locally-grown Shiso apricots and Triple Crown blackberries to complement the most-classic, down-home spread. Enjoy!
Here are a few recipe ideas for the week:
Stewed Okra with Heirloom Tomatoes
This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Quick-Pickled Okra
A crisp, crunchy, puckery treat to stash in your fridge!
Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.
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.
