Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows

A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.

Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water

Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.

2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.

3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.

4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.

Gather ‘Round the Raclette Recipes

This week, gather around to share a rustic and homey meal by the way of the Swiss Alps: Traditional raclette cheese draped over farm-fresh favorites including German Butterball potatoes, smoky Italian speck and our housemade cornichons and pickled onions. Also included: Raspberry-streusel shortbread, a medley of produce like apples, red beets and leeks, plus your own mini raclette-maker to melt that ooey, gooey cheese right at the table.

Here are a few recipe ideas for the week:

How-To: Make Raclette
Let everyone assemble their own platter of provisions to top with melty raclette cheese!

Red Beet Salad with Cara Cara Orange Vinaigrette
This stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a salad.

Braised Fingerling Potatoes
Buttered and simmered in water, these rich, flavorful potatoes will wow.

Broccolini with Vin Cotto
Coated in a Balsamic vinegar glaze, garlic-flecked broccolini make for a warm, homey side dish.

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

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a truly satisfying Italian-style spread: An appetizer platter of cheeses and olives to nibble as you cook; fresh-baked focaccia to dip in our truffle-infused oil; locally-crafted bucatini pasta topped with organic Italian sausage and Nonna’s marinara sauce; and finally, our signature tiramisu to enjoy for dessert. Also included: Our bright Italian vinaigrette, fresh garden herbs and a lineup of produce favorites like sweet pea shoots, romanesco, parsnips, leeks and Honey tangerines—mangia!

Here are a few recipe ideas for the week:

Bucatini with Italian Sausage & Marinara Sauce
So simple, so satisfying: Top this week’s bucatini with our housemade sauce and cooked and crumbled Italian sausage.

Radicchio & Apple Salad with Italian Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

Simple Roasted Romanesco
Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Oven-Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side dish.

Home for the Holiday Recipes

As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

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

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!

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