As the temps dip sharply in the night and the frost often graces the ground, now is the time to cozy up with this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and roasted Black Futsu squash, plus Grana-style cheese, Italian Rustica bread and a vibrant produce selection that includes Brussels sprouts, carrots, peppery arugula and Lacinato kale. Also complemented by bright winter citrus, plus Big Spoon Roasters’ nut butter bars, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are a few recipe ideas for the week:
Mushroom Risotto with Roasted Squash
Mixed with our own duxelles and sautéed mushrooms, then topped with roasted squash, this creamy and delicious risotto is a favorite here at the farm.
Kale & Brussels Sprouts Salad with Maple-Mustard Vinaigrette
This hearty salad is accented by apples, dried cranberries and a tart Meyer lemon dressing.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor.
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!