Risotto Night Recipes
The calendar may say May, but the spring temps sure have remained chilly, so warm yourself body and soul this week with a lineup that stars one of our farmhouse favorites: cozy risotto crafted with arborio rice, wild and earthy Porcini mushrooms and our own signature chicken stock. Also including Gruyère cheese bread, soft, spreadable sheep’s milk cheese and a bevy of bold greens, this box is still flush with the offerings of spring despite the pervasive gray, from purple sprouting broccoli and gold potatoes to Hakurei turnips and red radishes. Enjoy!
Here are a few recipe ideas for the week:
Porcini Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.
Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled baby potatoes.
Comfort Classics
With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).
Here are a few recipe ideas for the week:
Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Braised Asian Greens
These tender greens are a great side dish.
Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.
Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Spice Things Up Recipes
Perk up those taste buds with this week’s box, which comes complete with locally-made, hand-pressed tortillas, buttery Mayocoba beans and tamales crafted with tender, slow-cooked chicken in fragrant mole sauce. Also starring fresh, seasonal produce such as sweet corn, heirloom tomatillos, Poblano chile peppers, limes and Watermelon radish to serve in some stunning sides (see recipes for ideas!), as well as Medjool dates, kiwi berries, farm-fresh eggs and escarole greens, this Southwest-style box is absolutely packed with flavor. Enjoy!
Here are a few recipe ideas for the week:
Fresh Corn Salsa
This crisp salsa is brightened with smoky chiles and fresh lime juice.
Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!
Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.
Smoky Southwestern Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.
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!
