Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
2 leeks, trimmed and halved lengthwise
1 tablespoon olive oil
1 tablespoon butter
Juice of ½ lemon
Sea salt and fresh ground pepper
1. Melt butter and olive oil over a medium-high flame in a large sauté pan.
2. Once the oil and butter are hot, place the leeks cut side down into the pan. Let the leeks brown in the pan for 4 to 5 minutes. Carefully flip the leeks over and turn the heat on low. Cover and let the leeks braise for about 25 to 30 minutes or until the leeks are soft all the way through.
3. Take the leeks off the heat and squirt the lemon juice over the braised leeks and add salt and pepper to taste.
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with favorites such as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like Delicata squash, Hakurei turnips, leeks and rainbow carrots to incorporate into comforting side dishes, this box also includes red Pimento peppers, roasted pecans and our signature cornichons, plus Honeycrisp apples and our accompanying apple cake mix to bake up a fitting dessert for this cozy and comforting feast—prost!
Here are a few recipe ideas for the week:
Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)
German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are also a worthy side dish.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful recipe from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
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.