Weekend Brunch Recipes

Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.

Here are a few recipe ideas for the week:

Sautéed Apples

Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.

Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.

Baked Eggs with Crème Fraîche & Fresh Herbs

These oeufs en cocotte are sure to please any egg lover.

Roasted Potatoes with Herbs

Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

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