Season to Season Recipes
What a beautiful October! With cool nights and warm days, we are enjoying the best of both summer and fall, with lingering late crops—like our gorgeous Jimmy Nardello peppers—ripening right alongside the autumn squash, mushrooms and more. This week, explore this unique convergence of seasons with a flavorful risotto made with earthy Chanterelles, plus an incredible selection of produce, including Delicata squash, yellow and green frying peppers and fresh-picked Macintosh apples.
Here are a few recipe ideas for the week:
Chanterelle Mushroom Risotto
This recipe is a favorite here at the farm. Creamy and delicious, it pairs well with steak, chicken, pork or can stand well on its own as the star of your meal—just remember to stir!
Sautéed Frying Peppers & Onions with Roasted Potatoes
Tossed with onions and roasted potatoes, these peppers are just as wonderful for brunch as they are for dinner!
Roasted Cauliflower & Turnips
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.
Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
