Fall Comforts Recipes

As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—rich, flavorful risotto accented with our signature chicken stock and Chanterelle mushroom duxelles, plus fresh pumpernickel bread, apple cake mix and a vibrant produce selection that includes golden beets, Basque peppers and Red Kuri squash. Also complemented by salad-ready blue cheese and apple cider-honey vinaigrette, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a mug of hard pear cider in hand.

Here are a few recipe ideas for the week:

Chanterelle Mushroom Duxelles Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!

How-To: Dry Chili Peppers
Two simple ways to preserve these spicy peppers to use in recipes all winter long.

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

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lending a helping hand with any soirée you have planned with a bevy of housemade accoutrements ranging from buttery galette dough and Chanterelle duxelles to chicken liver pâté and both candied cranberries and sweet-tart cranberry syrup. Also included in this holiday lineup: Smoked blue cheese, pear vinaigrette and such produce as celery root, Tokyo turnips and fennel. Happy holidays from our family to yours!

Here are some recipe ideas for the week:

Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!

Smokey Blue Cheese-Stuffed Pears over Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.

Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.

Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Apple Galette with Candied Cranberries

This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Ingredients:
Farm & Larder galette dough, chilled
4 apples
½ cup candied cranberries
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter, cut into small pieces
F&L cranberry syrup

Method:
1. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the apple slices over the pastry to within an inch of the edge. Drizzle the honey over apples, then sprinkle with cinnamon sugar and dot with the pieces of butter. Scatter the candied cranberries all over the apple mixture. Fold the pastry edge up and over the apples to create a 1-inch border.

3. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Lightly drizzle with F&L cranberry syrup and serve warm.

Smokey Blue Cheese-Stuffed Pears & Arugula Greens

Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Ingredients:
2 ripe, but firm, red pears, peeled
Juice from ½ lemon
½ cup crumbled Rogue Creamery smokey blue cheese
Arugula greens
½ cup dried cranberries
Fresh ground pepper
F&L pear vinaigrette

Method:
1. Wash each pear, peel and remove stems. Then, using either an apple corer or sharp paring knife, hollow out the center of each pear by inserting your chosen tool into the top of the fruit and pushing down in a circular motion, hollowing out the flesh and seeds, until you’ve reached the bottom. Pack blue cheese crumbles into the cavity, keeping one hand on the bottom of the pear to prevent the cheese from slipping out.

2. Place a generous portion of arugula greens in a serving bowl. Take each pear and slice into ¼-inch slices, revealing the blue cheese center. Place pear rounds on top of greens, drizzle with the vinaigrette and top with dried cranberries.

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