Fall Comforts Recipes

As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—rich, flavorful risotto accented with our signature chicken stock and Chanterelle mushroom duxelles, plus fresh pumpernickel bread, apple cake mix and a vibrant produce selection that includes golden beets, Basque peppers and Red Kuri squash. Also complemented by salad-ready blue cheese and apple cider-honey vinaigrette, this lovely autumn meal begs to be eaten fireside, tucked in your favorite chair, with a mug of hard pear cider in hand.

Here are a few recipe ideas for the week:

Chanterelle Mushroom Duxelles Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Fall Green Salad with Apples, Blue Cheese & Dried Cranberries
This beautiful salad is light and fresh, a perfect pairing for fall’s heartier pastas, risottos and soups.

Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!

How-To: Dry Chili Peppers
Two simple ways to preserve these spicy peppers to use in recipes all winter long.

F&L Apple Cake
Moist and incredibly flavorful, this apple cake comes together in just minutes!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered over soup or salads.

‘Tis the Season Recipes

The first week of December has brought the trademark busy days and festive nights of the holiday season, as well as equally-seasonal weather with chilly nights and icy mornings. Come in from the cold and take a much-deserved break this week with provisions for an cozy pasta supper—earthy mushroom confit, handmade bucatini and pumpernickel bread—plus our housemade Southwestern turkey soup to fuel you up for a quick lunch. Accompanied by winter produce such as Red Kuri squash, Lacinato kale and Chantenay carrots, plus creamy blue cheese salad dressing and locally-grown chestnuts, this box will do wonders to buoy the holiday spirit.

Here are a few recipe ideas for the week:

Bucatini with Red Kuri Squash, Kale & Mushroom Confit
The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Roasted Carrots Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple Ginger Red Kuri Squash
You’ll love this unique flavor combination!

Garlic Pumpernickel Croutons
These garlicky nibbles are fantastic scattered on a Lacinato kale salad.

Bucatini with Red Kuri Squash, Kale & Mushroom Confit

The classic pairing of squash and sage is utterly delicious combined with our housemade confit and pasta.

Ingredients:
For squash:
1 Red Kuri squash
2 tablespoons butter, melted
2 teaspoons honey
1 tablespoon fresh sage leaves, coarsely torn
Sea salt and fresh ground pepper
To finish:
½ cup half & half
½ cup grated Pecorino cheese
½ bunch Lacinato kale, ribs removed and greens roughly torn into bite-sized pieces
1 pound bucatini pasta
Farm & Larder mushroom confit

Method:
1. Preheat the oven to 425°. Scrub squash well and cut in half lengthwise. Scoop out seeds and attached pulp; cut each half lengthwise again, then slice crosswise into ¾-inch thick slices.

2. In a small bowl, mix melted butter with honey. Arrange the squash in a single layer on a baking sheet and brush each piece with the butter and honey, reserving half of the mixture. Season the squash with salt and pepper and cover loosely with aluminum foil. Roast for 20 minutes. Meanwhile, add the fresh sage to the remaining butter-honey mixture. Remove the squash from the oven and turn them with tongs. Brush each piece with the butter mixture, season again with salt and pepper, and return to the oven, uncovered for 10 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente, about 8 minutes, reserving ½ cup of the cooking liquid. During the last minute of cooking, add the kale to blanch. Drain.

4. Combine the pasta and kale in a large serving bowl with half & half and Pecorino, adding pasta cooking liquid as needed to create a loose sauce. Add the squash slices and confit, toss to combine. Season with salt and pepper as needed, and top with an extra grating of Pecorino cheese.

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