Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs

Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Ingredients:
1 pound semolina pappardelle
2 cups Chanterelle mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Pecorino or Parmesan cheese (optional)

Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 5 to 7 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.

2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add Chanterelle mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.

3. Add in drained pasta and toss everything together. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.

Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.

Here are a few recipe ideas for the week:

Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.

Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.

Candied Squash Seeds
Great for scattering over salad or serving atop soup!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, organic beef chorizo sausage from Skiyou Ranch and a bounty of late summer produce to serve on those tasty tacos or alongside, from heirloom tomatoes, fennel and sweet corn to smoky peppers and white Chanterelle mushrooms. Also included: Freshly-baked multigrain bread, a crisp Rosé wine and organic raw peanuts from Alvarez Farms. Enjoy!

Here are a few recipe ideas for the week:

Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Red Bullhorn peppers lends themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, Jimmy Nardello peppers, English cucumbers and ripe melons, as well as give us an autumn preview with the first of the local Chanterelle mushrooms. Also included: Smoky bacon and our buttery housemade dough to craft a stunning crostata—so pop that in the oven, uncork a bottle of California red wine and toast to the best of both summer and fall.

Here are a few recipe ideas for the week:

Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

this week's recipes
spice things up

farm & garden notes
hello, october!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.