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:
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.
Try making this elegant side dish with your favorite wholegrain mustard.