Season to Season Recipes
Swinging from cloudy and drippy to sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, zucchini and peppers continue to delight alongside local Chanterelle mushrooms and fresh fettuccine to toss together for a cozy fall supper. Also included: Pain au Levain bread, Asian pears from the orchard and an Italian red wine so you can toast to whatever season is at hand today.
Here are a few recipe ideas for the week:
Fettuccine with Sautéed Chanterelle Mushrooms
Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.
Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.
Sautéed Zucchini with Pancetta & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.
Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.
Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender.
Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.
Home for the Holidays Recipes
Gather family and friends round the table this week for a leisurely brunch inspired by a few of our holiday favorites: All-natural breakfast sausages, rich, silky crème fraîche and sweet German stollen bread. Paired with additional holiday party provisions such as balsamic-glazed pickled Cipollini onions, sweet garlic confit and fresh herb compound butter, this festive box is rounded out by such seasonal produce as Brussels sprouts, leeks and Beech mushrooms. So, from our home to yours—happy holidays!
Here are a few recipe ideas for the week:
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter staples like parsnips and squash.
Roasted Winter Squash
Buttery and incredibly delicious, winter squash is wonderful roasted with just a touch of brown sugar.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of pears.
Holiday Accoutrements Recipes
It’s almost turkey time—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, fingerling potatoes and Winter Luxury pumpkin. Also included: VIP provisions to incorporate into the day’s most classic dishes, from a turkey brining kit and 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 interior; beautiful aromatics infuse it with flavor.
Roasted Pumpkin Soup with Herb Crème Fraîche
A fantastic starter to your Thanksgiving feast!
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 become.
Roasted Turnips with Chanterelle Mushroom, Bacon & Apple
Seasoned with fragrant rosemary, this recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Potato Salad with Apples & Walnuts
This crisp potato salad will be especially beautiful with this week’s medley of fingerling potatoes.
Homemade Pumpkin Purée
Nothing quite beats a pie crafted from homemade pumpkin purée! Substitute this purée in any recipe calling for canned pumpkin.
Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Moscato-Poached Pears
This simple poaching method produces a beautifully-light dessert.
Ingredients:
6 Bosc pears
2 cups Moscato
½ cup honey
1½ cups water
Pinch of salt
Method:
1. Peel pears (optional); cut each in half lengthwise and remove cores (a melon baller works well for this).
2. In a large saucepan, combine all ingredients and bring to a simmer. Add the pear halves, and gently poach the pears until they are just tender. Remove pears to a shallow pan. Reduce the poaching liquid under medium high heat until it is a syrup, and then drizzle over the pears.* You can serve the pears immediately while still warm with a scoop of ice cream and their syrup, or they can also be served at room temperature with a small cookie and a dollop of crème fraîche.
* The pears can also be refrigerated at this point. To serve, the pears can be reheated in their syrup, or served chilled, topped with other fresh fruit and a dollop of sweetened whipped cream, crème fraîche or ice cream.
