Home for the Holiday Recipes

As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!

Wild Mushroom Risotto

This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

Ingredients:
1½ cups Arborio rice
4 cups warm F&L chicken stock
½ cup white wine (if desired)
½ cup finely chopped shallots
1 tablespoon minced garlic (if desired)
½-1 cup reconstituted (see method) Porcini mushrooms, sautéed until golden brown in butter
2 cups Hedgehog mushrooms, trimmed and also sautéed until golden brown in butter
8 tablespoons butter or olive oil
¼ cup grated Tomme, Parmesan or other Grana-style cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.

2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown. Add garlic and continue cooking for about 2 minutes.

3. Turn the heat up and add the Arborio rice, stirring for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, all of the sautéed mushrooms and then the grated cheese, and stir until combined and the cheese is melted. Season with salt and pepper to taste. Sprinkle with fresh parsley and serve.

Risotto Night Recipes

Much like the autumn leaves bursting into brilliant shades of orange, yellow and scarlet all around us, our gardens are gracing us with a bounty of vibrant, colorful produce, from bright, crisp-tart apples and spicy, peppery greens to orange-fleshed Robin’s Koginut squash and rainbow-hued Watermelon radish. Celebrate the best of the season this week with a warm-and-wonderful risotto made with our flavorful chicken stock and hand-crafted white Chanterelle mushroom ragout, plus Gruyère cheese bread, farm-fresh eggs and a robust red wine—pour a glass, ladle piping-hot risotto into a bowl and head for your favorite easy chair.

Here are a few recipe ideas for the week:

Risotto with White Chanterelle Mushroom Ragout
Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.

Fall Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely with this week’s risotto supper.

Candied Squash Seeds
Great for scattering over salad or serving atop soup!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Risotto with White Chanterelle Mushroom Ragout

Crafted with our own mushroom ragout, this creamy and delicious recipe is a favorite here at the farm.

Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (if desired)
½ finely chopped onions or shallots
1-2 tablespoons chopped garlic (if desired)
8 tablespoons butter or olive oil (can use a mixture)
F&L white Chanterelle mushroom ragout
¼ cup grated Grana cheese
2 tablespoons chopped parsley
Sea salt and ground pepper to taste

Method:
1. In a saucepan, bring the chicken stock to a boil and then turn down to a simmer to keep hot.

2. In another large saucepan over medium low heat, melt 4-5 tablespoons of butter and cook the onions until soft but not brown. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice, stir for about one minute. Add a ladleful of stock to the rice and continue stirring until almost absorbed.

3. Add another ladleful of stock and the wine (if using) and continue stirring. Repeat until all the stock is gone and the rice is creamy and tender.

4. Stir in the remaining butter, the white Chanterelle mushroom ragout and grated Grana, until the ragout is warmed through and the cheese is melted. Season with salt and pepper to taste and sprinkle with fresh parsley, then serve.

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