Brussels Sprouts with Chestnuts & Bacon

A great holiday side!

Ingredients:
3 pounds Brussels sprouts, trimmed of any tough core ends and halved lengthwise
6 slices thick-cut bacon
4 tablespoons unsalted butter
20-25 whole fresh chestnuts
½ cup turkey or chicken stock
Sea salt and fresh ground pepper

Method:
1. To prep the chestnuts, cut a slit in the shell of each chestnut with a serrated knife. Roast the chestnuts in a cast iron skillet in a 400° oven for 20 minutes or until tender. Peel them as soon as they are cool enough to handle. If you have difficulty peeling them, reheat them for 5 minutes to further loosen their skins.

2. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and cook until just tender, about 7 minutes. Drain well.

3. Meanwhile, in a large deep skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter. When the foam subsides, add the Brussels sprouts and cook over moderate heat, stirring occasionally, until they are lightly browned, about 5 minutes. Add the chestnuts and season with salt and pepper. Add the turkey or chicken stock, simmer until heated through and serve.

Good Morning Recipes

Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Roasted Fingerling Potatoes, Chile Peppers & Onions

These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Ingredients:
2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
3-4 Chimayó chile peppers, seeded and cut into large chunks
1 sweet onion, or 4 Tropea onions, peeled and sliced into large chunks
2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Sea salt and fresh ground pepper
Freshly-chopped parsley

Method:
1. Preheat oven to 425°. Place potatoes, peppers and onions in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.) Add oil and paprika and season generously with salt and pepper, toss all evenly to coat.

2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.

Father’s Day Cookout Recipes

Fire up the barbecue and celebrate dear old dad this week with a summery menu starring flavor-packed, all-natural bratwurst sausages to throw on the grill, plus Beecher’s smoked Flagship cheese and housemade smoky baked beans to serve alongside. These cookout classics are also accented by a bevy of fresh produce like mixed heirloom cherry tomatoes, Romanesco and purple scallions, plus fresh-baked Pain au Levain bread, F&L raspberry vinaigrette and our signature summer fruit cake mix. To Dad!

Here are a few recipe ideas for the week:

Romanesco Salad
Bright Romanesco florets are tossed with an equally-vibrant red wine vinaigrette, plus red onions, celery and capers in this fabulous salad from food blog Simple Recipes.

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Snow Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.

Herbed Turnip & Beet Chips
These crispy, herb-coated vegetables are a great complement to barbecue fare.

F&L Summer Fruit Cake
Moist and incredibly flavorful, this summer fruit cake comes together in just minutes!

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