Simply Delicious Recipes

This week’s box is fit for brunch, lunch and beyond with a beautiful array of provisions to play around with in the kitchen—from nutty wild rice and slow-simmered chicken stock to Shiitake mushrooms and farm-fresh eggs from our heritage breed laying hens. Also featuring such seasonal favorites as carrots, fennel, radicchio, orchard apples and gorgeous Kakai squash, this lineup is rounded out by fresh multigrain bread, a crisp Rosé and garden-grown herbs—enjoy!

Here are a few recipe ideas for the week:

Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.

Shiitake Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is a real winner.

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

Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this creamy, eggy custard makes for a stunningly-simple dessert.

Full of Flavor Recipes

From Daikon radish and earthy Cremini and Shiitake mushrooms to organic beef and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by other such sauté-ready produce as broccolini, Senposai greens and scallions, the colorful box also includes pumpernickel bread and black Dakota popcorn kernels; crack open that bottle of Oregon Pinot Noir and enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Pickled Daikon Radish with Black Peppercorns
These crisp, zingy radish pickles are great for snacking!

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

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s stir fry.

Baby Shiitake Mushroom Risotto

Topped with sautéed mushrooms, this creamy and delicious risotto 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)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups baby Shiitake mushrooms, sautéed in butter
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 and grated Grana until melted. Season with salt and pepper to taste. Add a generous helping of sautéed mushrooms to each portion of risotto, and sprinkle with fresh parsley and a grating of Grana-style cheese before serving.

Variation: Give this risotto a springtime twist by adding coarsely-chopped pea shoots, blanched peas and crispy pancetta as well!

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Cozy Up Recipes

February continues to chill the bones, so warm yourself body and soul this week with a pasta night starring locally-crafted bucatini pasta kissed with earthy Shiitake mushrooms and homegrown Swiss chard, as well as our signature garlic confit and Grana-style cheese. Also included in this cozy and comforting box: Fresh Challah bread, seasonal favorites such as Seckel pears and Cara Cara oranges, and two snacks fit for Oscar night—certified-organic black popcorn and chocolate coated almonds.

Here are a few recipe ideas for the week:

Bucatini Pasta with Sautéed Red Swiss Chard & Shiitake Mushrooms
Finished with garlic confit and a grating of Grana-style cheese, this wintery pasta is incredibly cozy and satisfying.

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, confectioners’ sugar or Cara Cara orange compote (see recipe!).

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent on French toast.

Roasted Acorn Squash with Grana Cheese
This versatile recipe works with any number of squash—Butternut, Delicata, Acorn or Sweet Dumpling.

Slow-Roasted Ginger-Lime Carrots
These flavorful carrots from Jennifer Perillo’s Homemade with Love cookbook are wonderful served hot, at room temperature and even cold.

Whole-Poached Seckel Pears
These petite little pears are the perfect sweet bite, poached in just a little sugar and cinnamon.

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