Holiday Accoutrements Recipes
It’s almost turkey time—so allow us to lend a helping hand with the big meal next week thanks to a beautiful assortment of housemade accoutrements like our savory mushroom duxelles, silky crème fraîche and buttery galette dough, plus seasonal produce including pearl onions, yams, Yukon Gold potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and double turkey stock to housemade cranberry sauce. Here’s to a happy holiday—and satisfied stomachs, too!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy tender; beautiful aromatics infuse it with flavor.
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
Yukon Gold Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots and parsnips.
Rustic Apple Galette
This country-style tart is topped with cinnamon sugar and a gorgeous honey glaze.
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
The Perfect Egg Recipes
Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.
Here are a few recipe ideas for the week:
Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.
Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.
Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.
Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.
Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!
Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
April Showers Recipes
The saying seems to be holding true this month, with both drippy showers and beautiful flowers gracing us in abundance at the farm. Thus inspired by our mercurial spring weather, this week’s menu includes a comforting cauliflower soup freshened up with dried Porcini mushrooms, plus Gruyère cheese bread and robust salad greens topped with our housemade blue cheese-hazelnut vinaigrette. A wide assortment of produce, from English shelling peas and arugula rapini to beautiful purple baby artichokes, rounds out this springtime-fresh box.
Here are a few recipe ideas for the week:
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful side is accented by stewed pearl onions, fresh Romaine and bright mint.
Baby Romaine Salad with Blue Cheese-Hazelnut Vinaigrette
Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Braised Baby Artichokes with Garlic
This colorful dish embraces spring with fresh garlic and purple baby artichokes.
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful spring side is accented by stewed pearl onions, fresh Romaine and bright mint.
Ingredients:
1 1/2 cups freshly-shelled English peas
6-8 pearl onions
½ cup chicken stock
1 cup thinly-sliced baby Romaine
3 tablespoons fresh mint
1 tablespoon Farm & Larder parsley compound butter, at room temperature
Method:
1. To peel onions, trim root ends of onion, and drop in a stockpot of cold water. Season with salt. Bring water to a boil, quickly blanching onions until just tender, about 1 minute. Strain and rinse onions with cold water. Gently squeeze the pointed, non-root tip of each onion, the tender flesh will pop right out.
2. Bring chicken broth to a simmer in a large saucepan over medium-low heat. Add peas and onions and simmer until peas are heated through, and onions begin to soften, about 4 minutes.
3. Add in Romaine lettuce and fresh mint. Toss to coat with parsley compound butter. Season with salt as needed.
