These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Ingredients:
1½ pounds fingerling potatoes, washed and scrubbed
½-¾ cup milk
3 tablespoons unsalted butter
¼ cup crème fraîche or sour cream
¾ cup F&L mushroom duxelles
Sea salt and fresh ground pepper
Method:
1. In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a boil. Add the potatoes to the boiling water and bring the water back to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
2. Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.
3. As soon as the potatoes are tender, drain them in a colander. Transfer to a large mixing bowl and mash with a potato masher or large heavy-duty fork until thoroughly mashed. Stir in the hot milk mixture with a whisk or rubber spatula. Add enough crème fraîche or sour cream to make the potatoes soft and creamy. Add salt and pepper to taste, and mix in the duxelles. Serve immediately, or to keep the potatoes warm, place the bowl over a pan of simmering water for up to 30 minutes.
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.
This week’s lineup is truly color-rich, from ruby-red rhubarb and bright green asparagus to beautiful lemons, French Breakfast radishes and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: wild mushroom duxelles, chicken stock and Arborio rice for risotto, plus multigrain bread, herbed fromage blanc and our own F&L rhubarb cake mix.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled turnips or potatoes!
F&L Rhubarb Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
F&L Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
