Apricot Cobbler
This classic apricot cobbler combines sweet, sun-ripened fruit with a buttery, golden topping for a simple summer dessert that’s best served warm with a scoop of ice cream.
Ingredients:
Filling:
6 cups fresh apricots (about 2½–3 lbs), pitted and sliced
½ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla extract
Pinch of salt
Topping:
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
½ cup whole milk (or buttermilk for a slight tang)
Method:
1. Preheat the oven to 375°F. In a large bowl, combine the sliced apricots, sugar, lemon juice, cornstarch, vanilla, and a pinch of salt. Toss gently to coat. Pour into a 9×13-inch baking dish or similar-sized casserole.
2. In a separate bowl, whisk together flour, sugars, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the milk and stir just until combined; the dough will be thick and slightly sticky.
3. Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover it completely—leave some gaps for the fruit to bubble through. Bake for 35–40 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly before serving warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
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Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Ingredients:
4 leeks, trimmed and sliced lengthwise
1 tablespoon extra-virgin olive oil
½ cup vegetable or chicken broth
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. In oiled roasting pan with sides, brush leeks with oil. Sprinkle with salt and pepper. Roast leeks until tender, about 35 to 45 minutes. While roasting, drizzle leeks with broth a few times to keep them moist.
3. Remove from oven and serve immediately.
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Cranberry-Herb Compound Butter
This festive, jewel-toned spread is an all-star: Melt it over roasted vegetables, rub it on your turkey to give it a beautifully burnished skin, or slather it onto warm English muffins for an instant holiday upgrade.
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Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Ingredients:
1 cup Arborio rice
2-3 cups warm chicken stock
½ cup white wine (if desired)
½ cup finely chopped onions or leeks
1-2 tablespoons chopped garlic (if desired)
1 cup sautéed mixed mushrooms
8 tablespoons butter or olive oil (can use a mixture)
1 cup grated Grana cheese, plus more for serving
2 tablespoons chopped parsley
Sea salt and fresh ground pepper to taste
Method:
1. In a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions or leeks until soft but not brown.
2. Add garlic and continue cooking for about 2 minutes. Turn the heat up slightly and add the Arborio rice and bring up to a simmer. Stir for about one minute.
3. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring—repeat until the stock is gone and the rice is creamy and tender.
4. Stir in the remaining butter, sautéed mushrooms and grated Grana until melted. Season with salt and pepper to taste. Sprinkle with fresh parsley and additional cheese, as desired.
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Fresh Corn Salad
Crisp, crunchy and spicy, this side salad is even better the second day!
Ingredients:
3 cups corn kernels, cut from husks
1 heirloom tomato, seeded and diced, or 2 cups cherry tomatoes, halved or quartered if large
2 sweet peppers, seeded and diced
1 Anaheim chile pepper, seeded and diced
½ Walla Walla sweet onion, diced
1 garlic clove, minced
¼ cup chopped parsley
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt and fresh ground pepper
Method:
1. Combine corn, tomato, peppers, Anaheim chili, sweet onion and garlic in a small mixing bowl.
2. Toss in the garlic and parsley and combine, then drizzle with olive oil and red wine vinegar. Taste and season with salt and pepper, as desired.
Variation: Try adding in 1 cup of this week’s canned Italian borlotti beans!
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Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar
Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.
2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.
3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).
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Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Ingredients:
1 head Chioggia radicchio, torn into bite-size pieces
4 cups mixed salad greens
1 orange, removed of peel and any pith, and sliced into thin rounds
1 blood orange, removed of peel and any pith, and sliced into thin rounds
½ cup top-quality olive oil
4 tablespoons red wine vinegar
4 ounces chevre cheese, crumbled
½ cup Marcona almonds, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. In a large bowl, whisk the olive oil with the red wine vinegar and season with salt and pepper.
2. Add the radicchio and greens to a large salad bowl, and drizzle with about half the vinaigrette and toss until coated. Add the orange slices, goat cheese and hazelnuts, drizzle with additional vinaigrette, and season the salad with salt and pepper. Toss gently together once more and serve.
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Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish.
Ingredients:
1½ pounds carrots, peeled and cut into 2-inch-long matchsticks or thin diagonal slices
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
Pinch red pepper flakes
Sea salt and fresh ground pepper
Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.
2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.
3. Drain carrots and add to marinade, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley.
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Italian Sausage-Lentil Soup with Leeks
This longtime family recipe is a winning New Year’s dish. Fun fact: Lentils are believed to bring good luck and prosperity throughout the new year because they resemble coins!
Ingredients:
1 pound Italian sausage
1 pound lentils
2 tablespoons olive oil
1 onion, chopped
2 leeks, cleaned with white and light green parts chopped
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
8 cups chicken stock
2 cans (14.5 oz) chopped tomatoes
½ cup red wine
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 bay leaves
2 tablespoons dried basil
2 tablespoons dried oregano
Sea salt and fresh ground pepper, to taste
Parmesan cheese, for topping
Method:
- In a large pot, brown the sausage until it is no longer pink. Remove from the pan, drain and set aside.
- In the same pot, add the olive oil and then sauté onion, celery, carrot, and garlic until tender. Add stock, lentils, tomatoes, sausage, wine, sugar, vinegar, and bay leaves. Bring to a boil, then season with basil, oregano, salt and pepper. Cover and simmer for 1 and ½ hours. Ladle into bowls and top with Parmesan cheese.
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Baked Cinnamon-Raisin French Toast
This homey recipe can easily be done a day ahead and chilled until ready to bake.
Ingredients:
1 loaf cinnamon raisin bread
Butter, for greasing the baking pan
8 whole eggs
2 cups whole milk
½ cup heavy cream
1 cup sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
Topping:
8 tablespoons cold butter, cut into pieces
½ cup flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup raisins
Method:
1. Cut bread into ¼-inch slices, then overlap the slices in rows in a well-buttered baking dish. Whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon, then pour the mixture evenly over all the pieces of bread, soaking the bread as much as possible.
2. To make the topping, combine the butter, flour, brown sugar, cinnamon, and salt in a bowl and cut it all together with a pastry cutter. Stir in the raisins. Sprinkle the topping all over the casserole. Cover the pan with foil and refrigerate it for several hours or overnight.
3. Preheat the oven to 350°. Bake the French toast for 45 minutes to 1 hour for a softer texture, or longer for a firmer, crisper texture. Cover with foil for the first 30 minute of baking, then remove it for the remaining baking time. Serve individual helpings with butter and warm syrup
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Have our fresh Farm & Larder goods hand-delivered to your home each week.