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.
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
1 head radicchio
2 fennel bulbs
1 large apple, such as Pippin
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 shallot, minced
¼ cup olive oil
¼ cup toasted pecans, chopped
Sea salt and fresh ground pepper
1. First prep the radicchio by coring and slicing into thin pieces; also core, peel and thinly-slice the fennel. Cut the apple into slices. Combine the radicchio, fennel and apple in a large bowl.
2. In another bowl, whisk together the vinegar, mustard, shallot, salt and pepper.
3. Gradually whisk in the olive oil, then pour half of the dressing over the radicchio-fennel mixture and stir to combine.
4. Taste, and gradually add more dressing to your liking. Garnish with reserved fennel fronds and pecans.
Pairing pretty-pink radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.
1 head La Rosa del Veneto radicchio, cored and sliced into thin pieces
¼ cup dried cranberries
¼ cup toasted pecans, roughly chopped
2 blood oranges, peeled and separated into segments
Farm & Larder citrus vinaigrette
Fresh ground pepper
1. Place chopped radicchio in large mixing bowl, add cranberries, oranges and pecans.
2. Toss with about ½ cup Farm & Larder vinaigrette, then check for taste and add more as needed. Top with fresh ground pepper to your liking.
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.
2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.