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.
“The mushroom is a friend to my vision. I see beauty in them that others do not.” – Paul Stamets
Into the Woods
This week’s box celebrates one of autumn’s most fleeting pleasures: the wild mushrooms of the Pacific Northwest. White and gold chanterelles, aromatic matsutake, and rich, meaty porcini take center stage, ready to be sautéed simply or tangled with ribbons of fresh pappardelle, savory pancetta, garlic, and parsley. A beautiful assortment of Italian greens—from agretti and radicchio to Swiss chard and frisée—joins late-season peppers and tomatoes, while freshly picked Bella Luna apples add a sweet taste of the orchard. It’s an earthy, abundant box that brings the flavors of forest, field, and farm together for the season.
Here are a few recipe ideas for the week:
Pappardelle Pasta with Sautéed Fall Mushrooms & Herbs
Kissed with fragrant herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.
Wild Mushroom & Agretti Frittata
Earthy wild mushrooms and tender agretti give this simple frittata an autumnal Italian spin, perfect for brunch, lunch, or an easy supper.
Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.
Bietola Italian Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is incredibly satisfying.
Charred Gatherer’s Gold Peppers with Parmesan
Sweet Gatherer’s Gold peppers are blistered in olive oil until tender and deeply charred, then finished with a generous blanket of Parmesan for a simple Italian-inspired side dish.
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.
