Supper’s Ready Recipes

Whether you are toasting to Punxsutawney Phil on Saturday, or hosting fellow fans for the big game on Sunday, this week’s lineup is sure to satisfy, starring our signature chili crafted from premium local beef and rich tomato sauce, plus fresh cornbread and honey butter, blue cheese dressing and our savory housemade rosemary pecans. Polish off the meal with such side-dish-ready produce as Mesclun greens, Satina potatoes, Brussels sprouts and baby beets—and then sit back and enjoy!

Here are a few recipe ideas for the week:

Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.

Roasted Baby Beet Salad with Rosemary Pecans
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Game Time Recipes

Whether you are toasting to Punxsutawney Phil as a twosome, or gathering family, friends and fellow fans for a game day feast, this week’s lineup feast is sure to satisfy, starring our signature beef chili crafted from premium beans and rich tomato sauce, plus fresh cornbread, honey butter and smoky blue cheese dip with seasonal veggies fit for dunking. Polish off Super Sunday with such sides as traditional Collard greens and carrot-apple slaw (see recipes for details!), an espresso-kissed chocolate bar and a frosty American-style IPA—enjoy!

Here are some recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing slaw is a snap to do-ahead!

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm winter salad.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.

Sautéed Collard Greens
Quick sautéing these greens with garlic balances out the vegetable’s inherent bitterness.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Cajun Spice Recipes

From fresh cornbread and whipped honey butter to red beans and basmati rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like purple sprouting broccoli, leeks and Lacinato kale raab. This boldly-assertive menu also features fresh citrus, housemade pickled okra, sweet challah bread and espresso-infused dark chocolate bar to serve alongside these Cajun favorites.

Here are a few recipes ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with whipped honey butter.

Braised Southern Greens
This traditional side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Lemon-Mint Spritzer
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is sure to wow guests.

Flavors of the Southwest Recipes

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Nothing perks up the taste buds quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors by firing up the grill for this week’s housemade dry rub seasoned with garlic, thyme and smoked sea salt (just pick your meat or veggie main!), then use the signature cornbread mix and premium dried beans to craft cookout-friendly sides. Combined with a plethora of fresh produce ranging from rainbow cherry tomatoes and fennel to cherry plums and red grapes from the Bella Luna grapehouse, this spectacular supper will do the Southwest proud.

Here are a few recipe ideas for the week:

Southwest-Style Beans
These spicy beans pair wonderfully with this week’s cornbread and your favorite meat or vegetable hot off the grill.

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet butter and honey.

Summer Slaw
This zippy coleslaw is incredibly crisp and fresh, with cabbage, cucumber and scallions.

Fresh Fennel, Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.

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