Hazelnut Hotcakes
Crafted with toasted hazelnut flour and hearty whole-grains, our signature mix produces one satisfying flapjack!
Ingredients:
2 cups Farm & Larder hotcake mix
2 cups milk
2 eggs
Method:
1. Mix together mix, milk and eggs in a large bowl.
2. Heat skillet over medium-high, adding a dab of butter to grease the pan. Spoon a scant ¼ cup hotcake mixture into the pan. Cook 3-4 minutes, then flip and continue cooking until browned on both sides. Set aside and repeat process; mix should yield 12-14 hotcakes.
3. Top with honey-cinnamon butter and barrel-aged maple syrup. Enjoy!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and Russet potatoes.
Ingredients:
For confit:
2 large leeks, white and light green parts only
1 tablespoons butter
â…› cup water
¼ teaspoon sea salt
3-4 Russet potatoes, peeled and cut into small cubes
½ teaspoon sea salt
1 cup chicken broth, or enough to cover potatoes in a sauce pan
¼ cup cream
3 tablespoons butter
Sea salt and fresh ground pepper
Method:
1. To prepare confit, wash leeks and quarter them lengthwise, and then cut crosswise into quarter-inch pieces. In a medium sauce pan with a lid, melt butter, then add leeks, water, and salt and cook covered on medium low heat for 20 to 25 minutes, stirring frequently. When soft, remove the lid and cook a few more minutes until most of the liquid has evaporated. Set aside.
2. Boil the potatoes in the chicken broth until fork tender. Drain, reserving about ¼ cup of the broth. Mash the potatoes with a ricer or in a stand mixer.
3. Preheat oven to 350°. Warm the cream, broth and butter and mix into the potatoes. Add more cream if mixture seems dry. Season generously with salt and pepper.
4. Stir in 3 tablespoons of the leek confit and salt to taste, and spread the mixture into a buttered shallow 9- by 11-inch baking dish. Bake in the oven for 40 minutes, or until golden brown on top. Serve warm. (The casserole can be made the night before and refrigerated before being finished in oven.)
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Scrambled Eggs with Pepperoncini Asiago
Infuse your morning eggs with a spicy kick courtesy of pepperoncini-kissed cheese.
Ingredients:
6 eggs
¼ cup cream or milk
½ cup grated pepperoncini Asiago cheese
Sea salt and fresh ground pepper
1 cup loosely-packed chopped spinach leaves (optional)
Diced scallions for garnish
Method:
1. In a mixing bowl, whisk together eggs and cream. Season with salt and pepper.
2. Preheat a large skillet over medium heat, adding a touch of butter or oil. Pour in eggs and cook until just set, stirring occasionally.
3. Add chopped spinach (if using), then cheese; stir to combine, allowing spinach to wilt slightly. Season with more salt and pepper as needed and top with diced scallion.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced Pippin apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the apples with sugar and cornstarch.
3. Place in oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the fruit, covering completely.
4. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Collard Greens & Sausage
A delightful twist on the classic, this comforting dish is flavored with fresh garlic, sweet onion and breakfast sausage.
Ingredients:
1 bunch collard greens, washed and patted dry, stems removed
6 links breakfast sausage
2 tablespoons olive oil
1 sweet onion, diced
2 cloves garlic
2 cups chicken broth
Sea salt and fresh ground pepper
Method:
1. Heat oil over medium heat in large skillet. Add onion and sausage and cook until onion is soft and translucent and sausage is browned.
2. Add garlic, greens, and broth, stirring to combine all ingredients.
3. Turn down heat to medium-low, cover, and simmer for about 15 minutes, until greens are nice and soft. Season with salt and pepper to taste.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 1-2 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Grated Cauliflower Salad with Ginger-Lime Dressing
Tossed with a bright, zesty dressing, raw cauliflower shines in this simple salad.
Ingredients:
3 cups grated cauliflower*
½ finely diced carrot
½ cup finely diced red bell pepper
â…“ cup finely diced scallions
¼ cup minced cilantro
Dressing:
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons fresh lime juice
2 teaspoons agave nectar or honey
1 teaspoon grated ginger
1 teaspoon minced jalapeño pepper
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the olive oil, lime juice, ginger, jalapeño and agave nectar or honey. Season to taste with salt and pepper.
2. In a large bowl, stir together the cauliflower, carrot, red bell pepper, scallions and cilantro. Toss with the dressing and serve immediately or cover and chill under ready to serve.
*Tip: To grate the cauliflower, simply grate large sections against a box or cheese grater, or in a food processor using the grating blade.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Russet Potato Rounds
Crisped in the oven and topped with cheese, these potato rounds provide the perfect foundation for a topping of chili.
Ingredients:
3 Russet potatoes, unpeeled and cut into ½-inch slices
3 tablespoons butter
Sea salt and fresh ground pepper
½ cup sharp cheddar cheese, grated (optional)
Method:
1. Preheat oven to 425°. Line two large baking sheets with foil and generously oil each sheet with ½ tablespoon cold butter.
2. Arrange potato slices in one layer on the baking sheets. Melt the remaining 2 tablespoons butter and brush potato tops with it. Season potatoes generously with salt and pepper.
3. Roast both pans of potatoes in oven for 25-30 minutes, until potatoes are golden brown underneath. Flip, and roast for an additional 10 minutes.
4. If using, sprinkle each potato slice with a teaspoon of cheese, and bake for an additional 5 minutes or until cheese is melted and bubbly. Remove from oven, and top with Farm & Larder’s signature chili.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Indian-Spiced Cauliflower
This ingenious recipe from Bon Appetit is the perfect pairing for this week’s curry!
Ingredients:
1 large head cauliflower, cored, broken into 1-inch florets
2 tablespoons olive oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon turmeric powder
1 large head cauliflower, cored, broken into 1-inch florets
1 teaspoon finely grated peeled ginger
1 teaspoon finely grated lime zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°.
2. Stir oil, coriander seeds, cumin seeds, curry, and turmeric in a large bowl to combine. Add cauliflower and season with salt and pepper. Toss to coat cauliflower evenly. Arrange in a single layer on a large rimmed baking sheet (scrape any extra seasoning from bowl over cauliflower).
3. Roast until cauliflower is brown around edges and crisp-tender, 10–15 minutes. Transfer to a platter and sprinkle ginger and lime zest over. Serve warm or room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.