Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from Acorn squash and broccolini to crisp-tart apples and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with both our housemade duxelles and fall Cremini mushrooms, plus Pain au Levain bread and all the ingredients for a blue cheese and candied pecan spinach salad to serve alongside.

Here are a few recipes ideas for the week:

Mushroom Risotto
Made with Cremini mushrooms and duxelles, this creamy and delicious recipe is a favorite here at the farm on cool evening.

Spinach Salad with Apples, Blue Cheese & Candied Pecans
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

this week's recipes
taco time

farm & garden notes
hello, february

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