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.
“I’m so glad I live in a world where there are Octobers.” ―L.M. Montgomery, Anne of Green Gables
October arrives with a box brimming with abundance, as this week’s menu highlights the treasures of the season: sweet, crisp Canadice grapes harvested from our Grapehouse and locally foraged Chanterelle mushrooms—earthy Northwest gems rich with fall flavor. A freshly baked Gruyère cheese bread pairs beautifully with Bellsong Creamery’s tangy fromage blanc, while farm-fresh eggs and tender seasonal greens round out the selection. On the sweeter side, you’ll find giant orchard plums, blueberries, and a rainbow of produce that speaks to autumn’s transition—from late-summer tomatoes and peppers to cool-weather fennel and beets.
Here are a few recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with blue cheese and crostini.
Radicchio & Poached Egg Salad with Crispy Pancetta
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
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.
