Season to Season Recipes

What a beautiful start to October! With crisp nights and sunny days, we are still enjoying the best of both summer and fall, with lingering late crops—like gorgeous Sungold cherry tomatoes—ripening right alongside the Tokyo Market turnips, red beets and more. This week, explore this unique convergence of seasons with fixings for a flavorful risotto topped with our handcrafted duxelles, plus farm-fresh eggs, Gruyère cheese bread and savory fig and grape preserves as well as a beautiful selection of produce.

Here are a few recipe ideas for the week:

Roasted Cherry Tomatoes & Sweet Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.

Mushroom Risotto
Crafted with our housemade duxelles, this creamy recipe is a favorite here at the farm on cool fall evenings.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent tossed with pasta.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.