Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
1½ pounds carrots, peeled and cut into thick matchsticks
2 tablespoons butter
2 garlic cloves, thinly sliced (if desired)
2 thyme sprigs
1¾ cups chicken stock
Sea salt and fresh ground pepper
1. Preheat the oven to 375°. In a large ovenproof skillet (one that has an accompanying lid, which will be used later), melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
2. Cover the skillet with the lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
What a wet month it has been: Rid yourself of the rainy day blues this week with our housemade roasted cauliflower and mushroom soup, plus sweet, nutty Gruyère cheese bread and all the fixings for a bright Cara Cara orange and escarole salad to serve alongside. The week’s provisions also include our bright strawberry jam, European-style cultured butter from Cherry Valley Dairy and spring produce such as fennel, broccolini and leeks. Enjoy!
Here are a few recipes ideas for the week:
Cara Cara Orange Salad with Escarole & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side.
Braised Fennel & Carrots
Kissed with honey and Cara Cara orange zest, this beautiful side sings with bright flavor.
These crispy chips are wonderful for snacking!
This week’s delivery celebrates the season’s freshest offerings, from a comforting risotto crafted with locally-foraged Hedgehog mushrooms, duxelles and our signature chicken stock to beautiful spinach greens to top with crumbled blue cheese and orchard apples. Complemented by produce both savory—Delicata squash, Swiss chard and Brussels sprouts—and sweet (like citrusy lemons and ripe red pears), plus pumpernickel bread, farm-fresh eggs and our homemade galette dough, this menu is bursting with hearty flavor.
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
Crafted with wild mushrooms and duxelles, this creamy recipe is a favorite here at the farm on chilly evenings.
Spinach Salad with Apples, Blue Cheese & Pecans
This fresh salad combines gorgeous spinach and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s risotto.
Baked Winter Squash with Sage
Roasted inverted on the pan, Delicata squash is amplified by a stuffing of fresh herbs and onions.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.
Apple-Pear Galette with Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.