Warm & Cozy Recipes

Warm yourself body and soul this week with a lineup centered around one of our all-time fall favorites: cozy risotto crafted from Arborio rice, a trio of locally-foraged mushrooms and our signature chicken stock, and finished with a dollop of our rich and creamy housemade ricotta cheese. Also including Gruyère cheese bread and a blended French red wine, this box is flush with seasonal produce like Lacinato kale, turnips, Parisian Market carrots, mixed heirloom tomatoes and a wealth of crisp salad greens. Cuddle up in your favorite armchair and enjoy!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
Crafted with a medley of wild mushrooms, this creamy risotto is a favorite here at the farm on chilly evenings.

Meyer-Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of risotto!

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

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

Meyer Lemon Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.

Stewed Okra with Heirloom Tomatoes

This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Ingredients:
1 small onion chopped (about 1 cup)
4 garlic cloves, minced
2 small green chiles, such as jalapeño, chopped
1 pound okra, sliced into rounds (or small whole okra, trimmed)
1 teaspoon ground allspice
½ teaspoon coriander
½ teaspoon paprika
1½ cup crushed tomatoes
½ cup water
1 heirloom tomato, sliced into rounds
Juice of ½ lime, or more to your liking
Extra-virgin olive oil
Sea salt and fresh ground pepper

Method:
1. Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped chiles. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).

2. Add the okra and sauté for 5 to 7 minutes over medium-high heat. Season with sea salt, black pepper and the spices. Toss to coat. Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top.

3. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking). Remove from heat and serve over rice.

*Variation: Add in some of this week’s Andouille sausage for a little extra kick!

Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Bavarian Classics Recipes

This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted Riesling sauerkraut, freshly-baked rye bread and a pair of bold mustards, plus seasonal produce like red cabbage, sweet onions, rutabaga and Bintje potatoes to help craft our favorite German-style side dishes (see recipes for details!). Honeycrisp apple cider, farm-fresh eggs, kiwi applesauce and cocktail pecans also help round out this truly-satisfying lineup—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Winter Green Salad with Root Vegetables & Apple
Packed with rutabagas and kale, this super-healthy salad also from Food & Wine is incredibly refreshing.

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