soups | Farm & Larder

Warm & Cozy Recipes

The shorter daylight hours are upon us, and those nighttime temps are starting to drop: It’s time to cozy up with some fresh fall fare. This week, you can choose from flavorful Polish sausages, sauerkraut, Italian Rustica bread, farm-fresh eggs, and punchy French mustard to complement a lineup of freshly-harvested produce that includes green cabbage, potatoes, carrots, leeks, and celery, as well as fresh kiwi berries, fragrant herbs, and garden greens. Tuck into your favorite easy chair, flip through some recipe ideas, and enjoy the bountiful flavors of fall!

Here are some recipe ideas for the week:

Polish Sausage, Cabbage, and Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!

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

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

Escarole Salad with Mustardy Dressing
A wonderful side salad to this week’s suggested soup!

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!

Fall Color Recipes

As the last of the autumn leaves fall, blanketing the ground with beautiful bursts of scarlet, amber and sienna, we are continuing to see the same colors grace the gardens and thus this week’s box. Enjoy such favorites as Lacinato kale, Black Spanish radish and a brand-new variety of winter squash alongside locally-sourced, pretty-pink smoked salmon, Jewish rye bread and herb-kissed cream cheese, as well as all the ingredients for our signature apple cake. To fall!

Here are a few recipe ideas for the week:

Smoked Salmon Pâté
This fresh-and-bright spread is wonderful served on this week’s Jewish rye bread—or mixed into your morning egg scramble!

Winter Squash Soup
Top this silky, creamy soup with candied squash seeds.

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

Creamy Smoked Salmon, Leek & Fingerling Potato Chowder
This luscious soup is sure to be a new fall favorite.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

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

Fall Favorites

With crunchy leaves underfoot and a distinct nip in the air, the wonderful season of autumn is one of our favorites, especially thanks to the beautiful bounty of produce that is now coming in from the Bella Luna gardens and orchards.

Crisp-crunchy apples. Mellow-sweet pears. Vibrant squash, foraged mushrooms and hearty kale. These colorful fall staples are re-inspiring us to get back in the kitchen, as we have been spending more and more of our hours at the stove experimenting with new recipes and rediscovering old favorites. We’re busy taking notes, too, as we plan ahead for a new series of classes and workshops here at the farm (more info soon!), but in the meantime, we invite you to cozy up, put on an apron and also get cookin’ with this round-up of beloved seasonal recipes. To fall!

Starters, Snacks & Salads
Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these appetizer-sized tarts from Martha Stewart.

Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.

Blue Cheese-Stuffed Roasted Pears with Arugula
Roasted and topped with cranberries, hazelnuts and blue cheese, these pears from the Barefoot Contessa are incredibly flavorful.

Veg Out!
Brown Butter Kale
This Tom Douglas recipe combines quality ingredients to bring out the inherently nutty flavor of this protein-rich green.

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.

Stars of the Show
Butternut Squash Bisque
Creamy and supremely satisfying, this butternut squash-based soup is spiced with cinnamon, cayenne and thyme.

Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Sweet Dreams
Honey-Poached Pears with Crème Fraîche
This lovely, light dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes or waffles.

Rich Fall Color Recipes

recipes-oct-22-2015-archived

Much like the autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful produce, from purple carrots and red beets to orange pie pumpkins and spicy, peppery greens. Celebrate this beautiful bounty with a rich, warm risotto made with our own mushroom-herb chicken stock and hand-crafted roasted mushroom butter, plus Gruyère cheese bread and an oaky Washington Chardonnay to serve alongside.

Here are a few recipes ideas for the week:

Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and salted, roasted pumpkin seeds, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Roasted Pumpkin Seeds
Wonderful tossed in salads, or just for snacking, these seeds are both salty and a little sweet!

Tomato-Cilantro Chop Salad
Tossed with chopped tomatoes, cilantro and peppers, this zippy salad is light and fresh.

Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.

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