Candied Squash Seeds

Great for scattering over salad or serving atop soup!

Ingredients:
1½ cups winter squash seeds
3 tablespoons unsalted butter, melted
1½ tablespoons packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon fine sea salt

Method:
1. Preheat the oven to 350°. Line a 9-by-13-inch rimmed sheet pan with parchment paper. Set aside.

2. Scoop the seeds out of the squash and into a large colander. Rinse seeds thoroughly under cold running water. Use your hands to separate any lingering squash flesh from the seeds. Shake off as much water as you can, then pat dry with paper towel.

3. Stir together the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl, until completely combined. Add the seeds and toss to coat. Evenly spread the seeds in a single layer on the prepared pan.

4. Bake for 25-30 minutes, stirring once or twice, until the seeds are golden and crispy.

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!

Rainy Day Comforts Recipes

There’s nothing quite so gratifying after a wet, chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade tomato-basil soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Gruyère cheese bread and fall-fresh produce like Red Kuri squash, Lacinato kale, persimmon and leeks, plus blueberry jam and a savory herbed cheese spread, this menu will satisfy both body and soul.

Here are a few recipe ideas for the week:

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.

Roasted Squash Seeds
Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri and many others have seeds worthy of crisping up in a hot oven.

Arugula Pesto
This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!

Baked Winter Squash with Sage
Roasted inverted on the pan, savory Red Kuri squash is amplified by a stuffing of fresh herbs and onions.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Persimmon Cake
This homey, warm spice cake is fragrant with nutmeg, ginger and ripe persimmon.

Rainy Day Comforts Recipes

recipes-nov-5-2015-archived

Stave off the rainy day blues this week with a lineup of warm-and-wonderful fall pairings—rich, flavorful roasted squash soup with freshly-grated Grana cheese, toasted Pain au Levain bread and herb compound butter, and baked fruit crisp, fragrant with a cinnamon-pecan topping. Complemented by a French red wine and seasonal produce including Brussels sprouts, Shiitake mushrooms and the last of the season’s Chile peppers for frying, this cozy meal begs to be eaten fireside, tucked in your favorite chair, with the drip-drop-drip of rain falling outside.

Here are a few recipe ideas for the week:

Pan-Fried Chile Peppers with Sea Salt
Rich and sweet with just a hint of spice, Chile peppers are delicious blistered in a cast-iron skillet and then sprinkled with sea salt.

Roasted Squash Seeds
Pumpkins aren’t the only fall squash with delicious seeds to roast: Butternut, Red Kuri Kabocha and many others have seeds worthy of crisping up in a hot oven.

Baked Winter Squash with Sage
Roasted inverted on the pan, savory Red Kuri Kabocha squash is amplified by a stuffing of fresh herbs and onions.

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

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Fall Fruit Crisp
Delicious with, apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

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