Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.
Ingredients:
F&L cornbread mix
1/3 cup vegetable oil
1 cup milk
1 egg
Butter or vegetable oil, for greasing pan
Method:
1. Place a 10-inch skillet in the oven and preheat the oven to 425°.
2. In a large mixing bowl, whisk together the eggs, oil and milk. Add in the cornbread mix and stir until just combined.
3. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
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Rhubarb Cobbler
A true spring treat—just add a dollop of crème fraîche on top!
Ingredients:
4 cups chopped rhubarb
F&L cobbler crust mix
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring the 1 cup sugar, rhubarb, and lemon juice to a boil over high heat, stirring constantly. Pour the rhubarb mixture into the baking dish and top with cobbler batter.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
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Grilled Padrón Peppers
These small, slightly-sweet (but sometimes spicy!) peppers get an extra dose of smoky flavor courtesy of a quick sear on the grill.
Ingredients:
½ pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon
Method:
1. Heat a grill pan or outdoor grill to high (about 450° to 550°). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.
2. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total.
3. Remove to a serving plate, season immediately with the sea salt, and serve.
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Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.
3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
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Rhubarb-Apple Cake
Finish with our signature cherry-almond topping, and you’ve got dessert!
Ingredients:
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1¼ cup flour
1 cup fresh ricotta
1 tablespoon baking powder
1 pinch salt
Zest of 1 lemon
1 apple, such as Pink Lady, peeled and grated
2-3 stalks rhubarb, chopped
F&L cherry-almond topping
Confectioner’s sugar for serving
Method:
1. Preheat the oven to 400°. Butter and flour a 9 or 10-inch springform pan.
2. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, rhubarb and apple.
3. Scrape the batter into the prepared pan, smooth the top and top with F&L cherry-almond topping. Bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powdered sugar over top and serve with more freshly-sliced apples.
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Cara Cara Orange Salad with Arugula, Pea Shoots & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Ingredients:
1 Cara Cara orange
½ pound arugula greens
½ pound pea shoots
2 petite fennel bulbs, quartered, cored and thinly sliced, plus a handful of the fronds
Vinaigrette:
1 1-inch piece of fresh ginger, peeled and minced
â…“ cup freshly squeezed juice from a Cara Cara orange
¼ cup white wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper
Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.
2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.
3. Arrange the orange on top of the arugula, overlapping the slices slightly. Then layer on the fennel slices. Scatter the pea shoots on top of the salad.
4. Whisk together the vinaigrette ingredients and drizzle over the salad and then season with ground pepper if desired.
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Classic Spanish Paella
This classic paella recipe from The Spanish Table is a summer favorite at the Farm. Full of fresh seafood and spicy chorizo, the caramelized crispy rice crust known as the socarrat is still our favorite part!
Ingredients:
½ cup uncooked Valencian Rice per person
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
Olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo sausage per person
½ teaspoon Spanish sweet paprika per person
1 clove garlic per person, minced
¼ cup chopped onion per person
1/8 cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
Red piquillo peppers cut in strips
Artichoke hearts, green beans or peas
Cooked white Spanish beans such as alubias de la granja or judion
Lemon wedges for garnish
Salt to taste
Method:
1. Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown.
2. Next add garlic and onions and saute until translucent. Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes. Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer.
3. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be caramelizing on the bottom of the pan. It will make a faint crackling sound and smell toasty sweet but not burnt. Set aside to rest for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.
Variation: This recipe can also be made using the oven or barbecue—see The Spanish Table for details on how!
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Celery Root, Carrot & Apple Slaw
This crisp slaw is light and refreshing, packed with fresh parsley, pine nuts and a touch of cheese.
Ingredients:
1 medium celery root, peeled, quartered and julienned
2-3 carrots, peeled and julienned
2 apples, quartered, cored and julienned
1 ½ cups fresh flat-leaf parsley leaves, loosely packed
½ cup shaved Pecorino, Parmesan or Manchego cheese
½ cup olive oil, plus more for drizzling
¼ cup pine nuts, lightly toasted
2 teaspoon apple cider vinegar
Sea salt and fresh ground black pepper
Method:
1. Add the celery root, carrots, apple, and parsley to a large bowl. Sprinkle 1 teaspoon salt into the bowl and toss.
2. Then, add most of the cheese, the oil, nuts, vinegar, and several grinds of pepper. Gently toss to combine well. Season to taste with salt and vinegar. Serve right away drizzled with more oil, sprinkled with additional pepper, and topped with the remaining cheese.
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Lavender-Infused Lemonade
This cool beverage is fragrant with summer lavender.
Ingredients:
Small handful lavender flowers, rinsed and cut from stem
1 cup sugar
2 cups boiling water
2-3 cups ice water
1½ cups freshly-squeezed lemon juice
Method:
1. Place lavender flowers in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
2. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet, or add more sugar if too tart. Add ice and more water to desired level of concentration.
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Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!
Ingredients:
1 bunch baby golden beets, peeled
4 medium carrots, peeled
1 small bunch radishes, trimmed
2 tablespoons fresh parsley, chopped
Summer Red Wine Vinaigrette (see recipe)
Method:
1. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor outfitted with a slicing disc.
2. Toss the sliced vegetables with red wine vinaigrette to coat evenly. Sprinkle with chopped parsley, season to taste with additional salt and freshly ground pepper if desired and serve.
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