This week’s delivery celebrates the season’s freshest offerings, from a comforting risotto crafted with locally-foraged Hedgehog mushrooms, duxelles and our signature chicken stock to beautiful spinach greens to top with crumbled blue cheese and orchard apples. Complemented by produce both savory—Delicata squash, Swiss chard and Brussels sprouts—and sweet (like citrusy lemons and ripe red pears), plus pumpernickel bread, farm-fresh eggs and our homemade galette dough, this menu is bursting with hearty flavor.
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
Crafted with wild mushrooms and duxelles, this creamy recipe is a favorite here at the farm on chilly evenings.
Spinach Salad with Apples, Blue Cheese & Pecans
This fresh salad combines gorgeous spinach and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s risotto.
Baked Winter Squash with Sage
Roasted inverted on the pan, Delicata squash is amplified by a stuffing of fresh herbs and onions.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.
Apple-Pear Galette with Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.