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.
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.
Ingredients:
F&L crostata dough, rolled into a 12-inch circle, wrapped in plastic and chilled in the fridge
4 slices bacon
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ pound Chanterelle mushrooms, trimmed and coarsely chopped
1 large sweet onion, such as Walla Walla, thinly sliced, rinsed, and patted dry
1 clove garlic, finely chopped
Sea salt and fresh ground pepper
3 tablespoons dry white wine
2 tablespoons heavy cream
3 tablespoons chopped walnuts
¼ cup finely grated Parmesan
Leaves from 2 thyme sprigs
Method:
1. To prepare the filling: Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer the bacon to a paper towel-lined plate, let cool and then finely chop. Pour off all but 1 tablespoon fat from the skillet and then add the olive oil, before adding the mushrooms, onions and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese and thyme.
2. Remove the dough from the fridge and let stand on counter for a few minutes, until it’s pliable enough to lift and fold without cracking. Preheat oven to 400° with a rack positioned in the center. Line a baking sheet with parchment and transfer the crostata dough to the sheet. Scrape filling onto dough using a spatula, spread into a 9-inch circle. Lift the border of the dough and fold over filling, crimping as you go to create a crust.
3. Bake until the crust is deeply golden and then filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut into wedges and serve.
