Ingredients For This Week's Recipes
Our subscription box this week is full of an assortment of goods and produce, perfect for this week's recipe collection.
“The mushroom is a friend to my vision. I see beauty in them that others do not.” – Paul Stamets
Stirring Up Autumn
As the fall evenings grow cooler, we’re embracing the comforting flavors of northern Italy with a box made for gathering around the table. Arborio rice and slow-simmered chicken stock set the stage for a beautifully creamy risotto, ready to be dressed up with earthy foraged mushrooms, savory Italian sausage, or crisp, golden guanciale. Finish with a generous grating of our own Bella Rossa cheese, a handful of fragrant garden herbs, and you’ve got the makings of a truly memorable meal. Crusty Pain au Levain, crisp seasonal greens, colorful fall vegetables, farm-fresh eggs, and apples straight from the Bella Luna orchard round out this week’s collection of cozy comforts.
Here are a few recipe ideas for the week:
Fall Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Roasted Onion Butter
Deeply caramelized and packed with savory flavor, this luscious butter from The Original Dish is practically made for stirring into this week’s wild mushroom risotto.
Crispy Potatoes with Guanciale & Rosemary
Golden, crispy potatoes meet rich, savory guanciale in this rustic Italian-inspired side dish.
Autumn Radicchio & Apple Salad with Maple-Shallot Vinaigrette
The maple-shallot vinaigrette here adds just the right touch of sweetness, making it a refreshing companion to creamy risotto or other hearty autumn dishes.
Brown Butter & Sage Roasted Carrots
Sweet, earthy Chantenay carrots are roasted until tender and caramelized, then tossed with nutty brown butter and fragrant, crispy sage leaves.
Box Subscription How it Works
A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
