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.

Fall Bounty Recipes

Bright orange carrots, creamy Hakurei turnips, Delicata squash, fragrant fennel, and stunning Arkansas black apples: This week’s box is packed with beautiful fall produce. Accented by other farmhouse favorites like Pain au Levain sourdough bread, a mix of radicchio and kicky Andouille sausage from Skagit River Ranch, plus farm-fresh eggs, smoky Scamorza cheese and fragrant herbs, this colorful lineup is both ultra-flavorful and oh-so-fresh; enjoy!

Here are a few recipe ideas for the week:

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

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

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

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Packed with Produce Recipes

From peppers to tomatoes and fennel to eggplant, this week’s box is full of fresh fall provisions! Also including such favorites as green beans, purple sprouting broccoli and meaty Porcini mushrooms, this autumnal splendor is rounded out by Gruyère cheese bread, rustic Sardinian pasta, farm-fresh eggs, and all the ingredients for a simply-rustic Meyer lemon curd tart, plus fragrant herbs and garden greens, beautiful Angelino plums and bubbly Prosecco. Enjoy!

Here are a few recipe ideas for the week:

Fregola Sarda Salad
A light and bright salad accented by capers, garlic and hazelnuts.

Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Gruyère cheese bread.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture!

Carrot & Apple Sauté with Rosemary

This beautiful combination sings with fresh flavor.

Ingredients:
1 bunch carrots, trimmed of greens, peeled and chopped into matchsticks
2 tablespoons unsalted butter
2 tart apples, peeled, cored and cut into ½-inch wedges
2 tablespoons finely-chopped shallots
2 teaspoons minced fresh rosemary
Sea salt and fresh ground pepper

Method:
1. Put the carrots in a skillet and add just enough salted water to cover. Cover and bring them to a boil over high heat. Reduce the carrots to medium-low and simmer until the carrots are crisp-tender, 4-5 minutes. Drain and set the carrots aside.

2. Dry the skillet and return it to the stove. Add 1 tablespoon of the butter and melt it over medium-high heat. Add the apples and cook, stirring occasionally, until they are lightly browned, about 3 minutes. Stir in the shallots and cook, stirring occasionally, until they soften, about 1 minute.

3. Add the carrots with the remaining tablespoon butter and rosemary. Cook, stirring occasionally, until they are well combined and the carrots are hot. Season to taste with salt and pepper and serve.

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