As the last leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—rich, flavorful risotto accented with our signature chicken stock and golden sautéed Chanterelle mushrooms, plus fresh pumpernickel bread, farm-fresh eggs and a vibrant produce selection that includes unique black Japanese squash, Lacinato kale, Chioggia radicchio and incredibly juicy Cara Cara oranges. Also complemented by a beautiful assemblage of decorative squash, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are a few recipe ideas for the week:
Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
This easy frittata is baked in a skillet with hearty kale, fragrant garlic and Grana-style cheese.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.