Kale Salad with Roasted Squash & Apples

Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.

Ingredients:
8 cups packed curly or Lacinato kale, de-stemmed and roughly chopped
1 apple, cut into large matchsticks
1½ cups cubed and roasted winter squash of your choice, such as Robin’s Koginut
¼ cup thinly-sliced red onion
⅓ cup crumbled feta cheese
½ cup candied squash seeds (see recipe)

Dressing:
¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Whisk all the dressing ingredients in a small bowl until combined. Season with salt and pepper to taste.

2. In a large bowl, toss kale leaves with half of the vinaigrette and use your hands to massage the vinaigrette into the leaves. (It helps break down some of the toughness and reduce bitterness.) Massage until the leaves just begin to wilt.

3. Arrange the apple slices, squash, red onions, feta, and candied seeds on top of the kale leaves. Drizzle with the remaining vinaigrette and serve.

Pasta Night Recipes

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s lineup includes fixings for a meal to share with your nearest and dearest, starting with a satisfying orecchiette pasta tossed with organic Italian sausage, tender roasted squash and crisp-edged fall greens, plus Gruyère cheese bread and a crisp French Rosé to serve alongside. Also inside this box: Farm-fresh eggs, beautiful orchard apples and side dish-ready produce like carrots, beets, heirloom tomatoes and a bevy of greens. Enjoy!

Here are a few recipe ideas for the week:

Italian Sausage Pasta with Roasted Squash & Fall Greens
Cozy, comforting and full of flavorful squash and greens, this pasta hits all the right notes.

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

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Candied Squash Seeds
Great for snacking, scattering over salads or serving atop soup!

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!

Cozy Sunday Supper Recipes

recipes-nov-12-2015-archived

In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: A hearty rigatoni pasta tossed with our Nonna Pat’s luscious tomato sauce, Italian chicken sausage, capers and olives, plus sun-dried tomato-kissed Pomodoro bread accompanied by a smooth Argentinian Malbec. Side dish-worthy produce including fall Sweet Dumpling and Delicata squash, bunched beets and Italian puntarelle round out this robust Italian meal.

Here are a few recipe ideas for the week:

Rigatoni Pasta with Nonna Pat’s Marinara Sauce & Capers
Simple and elegant, this lovely pasta packs luscious texture and flavor thanks to the addition of fruity capers.

Fall Vegetable Ciambotta
This traditional Italian-style stew makes for a lovely side dish to this week’s pasta.

Savory Roasted Squash, Two Ways
After roasting, this side is topped with either fresh thyme, honey and walnuts, or hazelnuts and blue cheese, for a spectacular finish.

Roman-Style Puntarelle Salad
This classic Italian salad recipe makes ingenious use of puntarelle greens.

Lemon & Butter-Braised Beet Greens
This side makes lovely use of incredibly tender, often-overlooked, beet greens.

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