Season to Season Recipes
Swinging from cloudy and drippy to sunny and (super) crisp, the weather has us—and the gardens—toeing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like peppers, cucumbers and corn continue to delight alongside new offerings like the buttery Chanterelle mushrooms that pair beautifully with this week’s cozy pappardelle pasta. Also included: Italian Rustica bread, farm-fresh eggs and a beautiful French Rosé so you can toast to whatever season is at hand today.
Here are a few recipe ideas for the week:
Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Corn Chowder with Sweet Italian Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Autumn Brunch Recipes
Rise and shine, it’s breakfast time! Gather round the table this weekend with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as seasonal pumpkin loaf, cinnamon-raisin bread, and farm-fresh eggs, this week’s box also includes turnips, peppers, tomatoes and Chanterelle mushrooms—pour yourself a cup of joe and get cookin’.
Here are some recipe ideas for the week:
Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fall Mushroom Frittata
Packed with cherry tomatoes, spinach and Chanterelle mushrooms, this easy frittata boasts incredibly fresh flavor.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!
Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful Chanterelle mushrooms, these turnips are incredibly tender thanks to a quick simmer in chicken stock.
Flavors of Fall Recipes
Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful fall produce, from Carnival winter squash and purple Daikon radishes to super sweet yellow corn and red Carmen peppers. Celebrate this beautiful bounty with a rich, warm risotto made with our signature chicken stock and local Chanterelle mushrooms, then pumpernickel bread and smoked gorgonzola butter, plus all the ingredients for a warm, homey apple crisp to serve for dessert.
Here are a few recipe ideas for the week:
Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.
Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!
Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Grilled Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Summer into Fall Recipes
Though sunshine continues to reign during the day, a new season is beginning to take hold, with crisp, clear mornings, chilly evenings and a wealth of new produce options—from lovely ripe pears and bright carrots to golden Chanterelle mushrooms. Thus, this week’s box embraces the crisp, soulful flavors of fall as they converge with late summer favorites like corn and tomatoes, mixing these seasonal ingredients with rustic semolina pasta, Gruyère cheese bread and a light, fresh Austrian white wine.
Here are few recipe ideas for the week:
Pasta with Sautéed Chanterelle Mushrooms & Herb-Roasted Cauliflower
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.
Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.
Sweet Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.
Homemade Corn Stock
This sweet, golden broth can be used to add flavor to soups, risotto, or any recipe calling for vegetable stock.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Lemon Sprouting Broccoli
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.
Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.
