Fall Color Recipes

As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!

Here are a few recipe ideas for the week:

Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble!

Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes.

Creamy Smoked Salmon, Leek & Fingerling Potato Chowder

This luscious soup is sure to be a new fall favorite.

Ingredients:
8 ounces smoked salmon
2 leeks, halved and thinly sliced, white and light green parts only
1 bay leaf
4 cups fingerling potatoes, washed and diced
4 cups chicken stock
½ cup heavy cream
Small bunch fresh chives, snipped
Sea salt and fresh ground pepper

Method:
1. Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 minutes or until the leek is soft, then stir in the potatoes and mix until all the vegetables are coated in the butter.

2. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 minutes until the potatoes are tender. Add two-thirds of the smoked salmon, stir through and season with salt and pepper. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Homemade Corn Stock

This sweet, golden broth can be used to add flavor to soups, chowders or even risotto in lieu of chicken stock!

Ingredients:
6 corncobs
1 teaspoon peppercorns
1 stem fresh parsley
2 stems fresh thyme
1 bay leaf
Water

Method:
1. Put corncobs, peppercorns, parsley, thyme, bay leaf, and 8 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 1 1⁄2 hours. Strain, discard solids, and refrigerate or freeze until ready to use.

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