Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!
1 Walla Walla sweet onion
¼ cup olive oil
2 tablespoons minced garlic
1 tablespoon mashed roasted garlic
2 Basque peppers, seeded and diced
1 small zucchini, diced
½ cup dry white wine
2-3 heirloom tomatoes (about 3 cups), diced
1 tablespoon sherry vinegar
2 tablespoons freshly-chopped parsley leaves
¼ cup Manchego cheese, finely grated
1. In a large skillet, heat 2 tablespoons of the olive oil over moderate heat. Add the onion and the fresh and roasted garlic and cook until the onion is translucent, about 8 minutes. Add the peppers and zucchini and cook for 3 minutes, stirring often. Pour in the white wine and simmer, stirring occasionally, until the wine has reduced to 2 tablespoons, about 5 minutes.
2. Reduce the heat to low. Add the tomatoes and simmer gently until the juices have evaporated, about 30 minutes. Stir in the vinegar, parsley and the remaining 2 tablespoons of olive oil. Season with salt. Transfer the pisto to bowls and sprinkle with the grated Manchego.
Sweetened with mint simple syrup, this citrus-kissed beverage is incredibly refreshing!
1 bottle white wine, such as this week’s Domaine Pichot Vouvray
1 lemon, thinly sliced
1 lime, thinly sliced
8-10 mint leaves
Mint Simple Syrup (see recipe)
1. In a large carafe, place mint leaves and drizzle lightly with the simple syrup. Muddle leaves and syrup with a wooden spoon, then add lemon and lime slices, then pour in wine. Taste for sweetness and add more simple syrup to your liking. Serve over ice.
Much like the autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from purple carrots and red beets to orange pie pumpkins and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with our own mushroom-herb chicken stock and hand-crafted roasted mushroom butter, plus Gruyère cheese bread and an oaky Washington Chardonnay to serve alongside.
Here are a few recipes ideas for the week:
Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and salted, roasted pumpkin seeds, this salad is both colorful and satisfying.
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Roasted Pumpkin Seeds
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on crisp evenings—just remember to stir!