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.
“You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.” -Julia Child
This week’s delivery celebrates the rich flavors of fall from both farm and forest. Crisp Fuyu persimmons and orchard-fresh apples and pears bring sweet, sunny notes, while locally foraged Chanterelle mushrooms add earthy depth. Garden-grown herbs, crunchy radicchio greens, and a colorful medley of peppers, fennel, leeks, and romanesco showcase the harvest at its peak, complemented by farm-fresh eggs and artisan bread to round out the table. Each item is a taste of the season, bringing the beauty and bounty of autumn straight to your kitchen.
Here are a few recipe ideas for the week:
Persimmon Salad with Greens & Goat Cheese
This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with roasted vegetables, or even served as part of a charcuterie board.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.
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.
