Fall Comforts Recipes
As the last 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 golden sautéed Chanterelle mushrooms, plus fresh pumpernickel bread, farm-fresh eggs and a vibrant produce selection that includes unique black Japanese squash, Lacinato kale, Chioggia radicchio and incredibly juicy Cara Cara oranges. Also complemented by a beautiful assemblage of decorative squash, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are a few recipe ideas for the week:
Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.
Kale-Potato Frittata
This easy frittata is baked in a skillet with hearty kale, fragrant garlic and Grana-style cheese.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
Cozy Italian Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Creamy risotto topped with Grana-style cheese and locally-foraged wild mushrooms, plus organic Skagit River Ranch sausage, Kalamata olive bread and a moist lemon olive oil-infused cake. Side dish-worthy produce including Lacinato kale, sweet fennel and blood oranges, and an expressive Montepulciano wine, polish off this robust Italian meal.
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 these cool evenings—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful local Porcini mushrooms for this week’s risotto.
Arugula, Fennel & Blood Orange Salad
This crisp, citrus-kissed salad from The Glorious Vegetables of Italy cookbook is beautifully presented with blood orange slices.
Kale Frittata
A wonderfully-easy weeknight entrée!
Lemon-Infused Olive Oil Cake
This simple, rustic cake has a slightly-crunchy texture courtesy of cornmeal and is flavored by lemon-infused olive oil.
