Light & Bright Recipes
Bright-green leeks to earthy sunchokes, and colorful radicchio to punchy citrus, this week’s box shakes off the winter chill with a gorgeous array of light and bright flavors. Also including other colorful favorites like baby red beets, licorice-y fennel, iron-rich spinach and salad greens, plus red onions and creamy Hakurei turnips, the lineup is rounded out by smokey Jack Mountain pork chops, golden wildflower honey, a savory rosemary sea salt bread loaf, fragrant garden-grown herbs, and eggs from our heritage breed hens. Crack open your box, throw on an apron and enjoy all this bright box has to offer!
Here are a few recipe ideas for the week:
Smashed Sunchokes with Thyme Butter
Enriched with butter and thyme and the perfect side dish for any winter meal.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this winter salad celebrates the classic combination of fennel and radicchio.
Sicilian-Style Citrus Salad
This traditional Italian favorite is filled with juicy oranges, briny olives, fresh parsley and the nutty crunch of pistachios. It’s vibrant, simple and fresh.
Lemon-Ricottone Pasta with Spinach
This light and luscious pasta would be fabulous served alongside a seared pork chop this week.
Hearty, Healthy Italian Recipes
This week’s box is packed with the vibrant flavors of Italy, found in the forms of fresh bucatini pasta, Italian sausage from Skagit River Ranch, and rustic bread—plus health-boosting, vitamin-rich produce, too, from hearty kale to beautiful locally-foraged mushrooms, plus crisp carrots, winter squash, bright radicchio and fresh leeks. Enjoy these seasonal beauties alongside farm-fresh eggs, fragrant herbs and both crème fraîche and fromage blanc from our own creamery; mangia!
Here are a few recipe ideas for the week:
Bucatini Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Warm & Cozy Recipes
Warm yourself body and soul this week with a lineup centered around one of our all-time fall favorites: cozy risotto crafted from Arborio rice, a trio of locally-foraged mushrooms and our signature chicken stock, and finished with a dollop of our rich and creamy housemade ricotta cheese. Also including Gruyère cheese bread and a blended French red wine, this box is flush with seasonal produce like Lacinato kale, turnips, Parisian Market carrots, mixed heirloom tomatoes and a wealth of crisp salad greens. Cuddle up in your favorite armchair and enjoy!
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.
Meyer-Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of risotto!
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
Seasonal Favorites Recipes
Take a break from the holiday hustle and bustle with this week’s box of seasonal favorites. Packed with such choice provisions as farm-fresh eggs, Gruyère cheese bread, beautiful French Rosé, a decadent carrot cake almond-walnut butter from Big Spoon Roasters and Tunawerth Creamery’s tangy Greek yogurt, this lineup also features fresh produce like Treviso radicchio, salad greens, Golden Russet apples and a bevy of root veggies like carrots, Chioggia beets, onions, garlic and Purple Viking potatoes. Enjoy!
Here are a few recipe ideas for the week:
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Fall Salad with Roasted Squash, Apples & Candied Squash Seeds
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad pairs well with roasted meats like chicken or pork.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try!
