Mizuna Greens with Candied Pecans & Pear Vinaigrette

This flavor-packed salad is both light and fresh, accented with creamy blue cheese, juicy pomegranate and crunchy candied pecans.

Ingredients:
Mizuna greens
Farm & Larder pear vinaigrette
4-5 Seckel pears, seeded and sliced
4 Belgian endives, sliced thinly
½ cup pomegranate seeds
½ cup crumbled blue cheese
½ cup candied pecans
Fresh ground pepper

Method:
1. Rinse Mizuna greens and pat dry with paper towels, or spin dry in a salad spinner. Transfer to large mixing bowl and add sliced pear, endive and pomegranate seeds.

2. Drizzle with about ½ cup Farm & Larder pear vinaigrette, and season to taste with fresh ground pepper, adding more vinaigrette as desired. Sprinkle with candied pecans and crumbled blue cheese.

View Complete Recipe Index

Hearty, Healthy Italian Recipes

recipes-january-15-archived

This week’s box is packed with the vibrant flavors of Italy—plus health-boosting, vitamin-rich produce, too, from hearty kale (on display in our wintery kale-hazelnut pesto) to beautiful Black Trumpet mushrooms, crisp carrots and fresh leeks. Enjoy these seasonal all-stars alongside a rustic pasta supper topped with pasture-fed pork sausage and Tomme cheese, a robust Cabernet Franc and warm galette tart crafted with Bosc pears.

Here are a few recipe ideas for the week:

Mashed Potatoes & Rutabaga
Tip: The waxy outer skin of the rutabaga is much easier to remove after a quick 2-3 minute zap in the microwave.

Baked Winter Squash with Sage
Roasted inverted on the pan, savory winter squash is amplified by a stuffing of winter herbs and leeks.

Rustic Pear Galette
This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.

View Complete Recipe Index

Rustic Pear Galette

This country-style tart allows ripe Bosc pears to shine, kissed with brown sugar and a gorgeous honey glaze.

Ingredients:
Farm & Larder galette dough, chilled
3 Bosc pears
1 tablespoon Meyer lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons brown sugar
Pinch ground cinnamon
1 teaspoon honey
¼ teaspoon boiling water

Method:
1. Preheat oven to 425° and prepare the filling: Peel pears, coring and cutting them into ¼ -inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.

2. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. (If the dough breaks at all patch it up with your fingers and a dab of ice water.)

3. Arrange the pears in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. Bake the tart for 15 minutes, and then reduce the oven temperature to 350° and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

4. In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into wedges and serve warm or at room temperature.

View Complete Recipe Index

Rainy Day Comfort Recipes

recipes-november-6-archived

Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful cauliflower soup with toasted pumpernickel bread, creamy blue cheese and ripe red pears, and baked apples fragrant with cinnamon-hazelnut filling. Complemented by a roasted garlic compound butter, sweet port wine and seasonal produce including butternut squash, cabbage and the last of the sweet peppers, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.

Here are a few recipe ideas for the week:

Blue Cheese-Stuffed Pears & Salad Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Baked Cinnamon Apples
These homey, cinnamon-scented apples are a farmhouse classic.

Braised Cabbage with Caramelized Onions & Apples
This simple recipe courtesy of Martha Stewart is wonderful side for chicken, beef or pork.

Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.

Homemade Sauerkraut
This super-simple recipe requires just a few select ingredients (and a little patience).

View Complete Recipe Index

this week's recipes
spring delights

farm & garden notes
hi, march

workshops & events
new classes!

archives