Butternut Squash Risotto

You might have seen the newest addition to our produce selection earlier this month. Light yellow and shaped like a bell, these sweet and fibrous gourds from Satur Farms are one of our favorite things to roast during the fall. Baking butternut squash not only brings out their natural sugars and caramel flavors but it also primes the squash to be cooked in savory dishes like this rich and creamy risotto with nutty parmigiano. We recommend serving butternut squash risotto as the main dish, with plenty of wine and some crusty Roberta's bread, of course.

Ingredients:

• 1 large butternut squash, peeled and seeded, diced into .5'' squares
• 3 tbsp olive oil such as our LA Organic – Delicate Extra-Virgin Olive Oil
• 2 cups of risotto
• 2 boxes of vegetable stock
• 1 cup of dry white wine
• 4 tbsp salted butter
• 1.5 cups shredded parmigiano reggiano
• 4 sage leaves, julienned
• 1 tsp red pepper flakes
• 1 large onion, diced
• 2 shallots, minced

Instructions

1. Preheat oven to 350°. On a large baking sheet, spread out diced butternut squash and toss in olive oil, salt, and pepper. Bake until tender, about 35-40 minutes.

2. In a large dutch oven, melt 2 tbsp of butter over medium high heat and add chopped onions and a little bit of salt, cook until translucent; about 6 minutes. Add shallots, 3 sage leaves, and red pepper flakes and cook for an additional 3 minutes. Add in risotto, and continue to stir until toasted and fragrant; about 5 minutes. Pour in wine and continually stir until liquid is absorbed. Then add a cup of vegetable stock to the dutch oven, stirring the whole time, until liquid is absorbed; repeat three times.

3. Take the baked butternut squash and reincorporate 3/4 of it back into the risotto. Continue to add 1 cup of vegetable stock at a time, while stirring consistently, until the grains are tender, but still firm to the bite. Add in 1 cup of parmigiano and 2 tbsp of butter and stir until melted. Season to taste.

4. Garnish with remaining butternut squash, sage leaves, and cheese. Serve immediately

Christmas Special: A Sweet Brooklyn Gift Basket

Here's our second gift basket which is absolutely perfect for any of your loved ones that have an insatiable sweet tooth and a special place in their heart for the neighborhood. With Spatzi's granola, Spoonable caramel, and our favorite salted almond chocolate that's made right down the street at Mast Brothers, this Christmas special is sweet in more ways than one. We can put these sugary goodies in a variety of styled gift baskets; from rustic wood to industrial wire - whichever you'd like. If you're interested to know more about the products, pricing, and/or other holiday gift baskets, stop by the shop or call us at 347-227-8424.

Christmas Special: A Savory Brooklyn Gift Basket

We love our neighborhood a lot. Like a lot. Not enough to be weird, but enough to sell these awesome gift baskets that feature all our favorite neighborhood-y products. From the spicy, vinegary McClure's pickle chips to the tangy Brown Ale spread by My Friend's Mustard; these products highlight the the awesomeness of Brooklyn artisans. Check back for our other neighborhood baskets later this week. And if you're interested in pricing, call the store at 347-227-8424.

GO WILLYSBURG!

Tasting: Spoonable, Brooklyn's Saucy Caramel

 

Come into the shop today (Saturday, Dec 3rd) to try some of our favorite ultra-sweet and semi-salty caramel. Indulge yourself with four exotic flavor combinations; sesame caramel, salty caramel, peppered orange, and spicy chili. Whether you're stirring a spoonful of Spoonable into a piping hot mulled cider, or if you're drizzling some on top of one of our unique ice creams, this made in Brooklyn sweets company will be your partner in a sweet, sweet crime.

Beerfest

Satur Farms Mixed Kale

With vibrant green and punchy purple leaves, this clam shell of mixed kale is not only visual appealing, but it's also super good for you. Unlike store-bought, tough kale, with big veins that are simply inedible, Satur Farms takes the hard work out of eating your greens and does the prepping (de-veining that is) for you. All you have to do is throw it in the pan, cook it down for a bit, and enjoy the natural flavors and health benefits from these tasty leafy greens (and purples!). Personally we recommend cooking them up with a little bacon, garlic, and red pepper flakes, and finishing it with a nice bright zing of lemon juice. We also recommend that you eat it up right away before anyone else can get their hands on it. You'll see what we mean once you make this bright and tangy yet deep and smoky dish.

Rainbow Kale with Lemon and Bacon

Ingredients

• 1 clam shell of Satur Farms Mixed Kale
• 2 tbsp olive oil such as our LA Organic - Delicate Extra-Virgin Olive Oil
• 1 clove garlic
• 1 tsp red pepper flakes
• 2 thick slices of Nueske's bacon
• 1 lemon wedge
• salt and pepper to taste

Instructions

1. Rinse kale thoroughly, finely julienne one clove of garlic, and cut bacon into half inch pieces.

2. In a large pan add bacon and allow to cook until browned and crisped; about 4 minutes. Add cut garlic and cook for one minute until it starts to get tender. Add red pepper flakes and olive oil and stir for about thirty seconds.

3. Add kale and cover, stirring occasionally until the amount has reduced by half and the greens are tender and slightly wilted; about ten minutes. Salt and pepper to taste and finish with a squeeze of lemon juice.

Happy Halloween - Try our Treat!

Happy Halloween everybody! We're handing out Monster Munch, our favorite British baked corn snack, to those specially dressed kid-os tonight! With a flavor somewhere between a funyun and a dill pickle, these crunchy chips are just as unique as some of the costumes you'll surely see this Halloween.  

Satur Farms Fingerling Potatoes

Tweet We love the sweet, buttery flavor of Satur Farms fingerling potatoes, and have had a lot of fun coming up with different ways to use them. Below are recipes for some of our favorites. Let us know how it goes (or if you have any brilliant ideas of your own) in the comments!

Herb Roasted Fingerling Potatoes Preheat your oven to 400°F. In a large bowl, combine 1 box of fingerlings with 2-3 tablespoons olive oil, 2 tablespoons of chopped fresh rosemary, thyme, tarragon, or lavender (if using dried herbs, only use 1 tablespoon or less), and salt and pepper to taste. Spread the potatoes in a single layer on a foil-lined baking sheet, and roast until tender and fragrant, about 35 minutes.

French-Style (vinegar based) Potato Salad Ingredients: 1 box fingerling potatoes 2 TBS good olive oil 2 TBS white wine vinegar 2 TBS Dijon mustard 2 TBS very finely diced red onion (about 1/2 of a small onion) 2 TBS small capers 1/4 cup cornichons, sliced thin 1/2 cup breakfast radishes, sliced thin Salt and pepper as needed

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine equal parts white wine vinegar, Dijon, and olive oil to make the dressing. We use about 2 tablespoons of each per 1 box of potatoes, but you can use more or less depending on your taste. When potatoes have cooled enough to handle, chop roughly and toss with the dressing in a large bowl.  Add other ingredients and stir to combine. Allow the salad to rest for 30 minutes or so before serving, to let the flavors soak into the potatoes.

Provençal Potato Salad

Ingredients: 1 box Satur Farms fingerling potatoes 2 TBS good olive oil 1 TBS champagne or white wine vinegar 1/2 tsp Dijon mustard Salt & pep to taste 1/2 cup pitted kalamata olives, halved 1/4 cup small capers, drained 1 package Satur Farms heirloom cherry tomatoes, halved 2 TBS fresh italian parsley, chopped

Set a large pot of salted water to boil. Add potatoes and cook until fork-tender. Drain and set aside. Meanwhile, combine the olive oil, vinegar, and dijon. While the potatoes are still warm, toss with the dressing and a little salt and pepper. Allow to rest for a few minutes so dressing can soak into the warm potatoes. (If you want to, you can halve potatoes before this step.) When potatoes have cooled, toss with the rest of the ingredients. Delicious alongside a thinly sliced steak! Optional add-ins: 2 TBS basil chiffonade or lightly blanched haricots verts.