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.