Ingredients For This Week's Recipes
Our subscription box this week is full of an assortment of goods and produce, perfect for this week's recipe collection.
All is merry and bright.
This week’s box celebrates early winter, bringing together forest, field, home, and hearth. Wild-foraged Black Trumpet and golden Chanterelle mushrooms anchor the share with their earthy, buttery depth—true Northwest treasures—while New Day Bakery’s herb-kissed focaccia invites easy, comforting meals best enjoyed warm with olive oil. Farm-fresh eggs from our heritage-breed flock arrive in beautiful shades of brown and green, alongside a vibrant mix of seasonal greens including Castelfranco and Rosa del Veneto radicchio, claytonia, and sunflower shoots. Rounding out the box are Austrian Crescent fingerling potatoes, sweet onions, orchard apples, Fuyu persimmons, and Black Futsu squash—everything you need for nourishing winter cooking.
Here are a few recipe ideas for the week:
Sunflower Shoot Salad with Fennel, Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sunflower shoots.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.
Sweet Onion Confit
This buttery-sweet topping makes for a wonderful addition to a holiday cheeseboard!
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
Pink Peppercorn Dressing
This bright, zippy dressing from our friend chef Nicco Muratore is lovely tossed with winter chicories.
Box Subscription How it Works
A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
