Much like the autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from purple carrots and red beets to orange pie pumpkins and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with our own mushroom-herb chicken stock and hand-crafted roasted mushroom butter, plus Gruyère cheese bread and an oaky Washington Chardonnay to serve alongside.
Here are a few recipes ideas for the week:
Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and salted, roasted pumpkin seeds, this salad is both colorful and satisfying.
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Roasted Pumpkin Seeds
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!
Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.
Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on crisp evenings—just remember to stir!