A Farm-Fresh Autumn Dinner

September 27, 2018

A Farm-Fresh Autumn Dinner

It’s officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh feast. Featuring all seasonal and locally sourced ingredients you can pick up at the shop. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. 

#1 - The Booze!

What's a Fall dinner party without some Virginia hard cider? We're featuring Potter’s Farmhouse Dry Cider made locally in Free Union, VA. Their Farmhouse-style, truly-dry hard cider is not only delicious, it pairs pefrectly with the dinner and is used in two of the recipes.

#2 - Roasted Local Butternut Squash Salad with Warm Cider Vinaigrette

The winter squashes are starting to roll in from our Virginia produce distributors! This recipe is a great way to celebrate this local, seasonal ingredient.
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the hickory or maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  3. While the squash is roasting, combine the Potter's apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  4. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
This recipe was adapted from Ina Garten's. Click here for the original and printable version.

#3 - Sea Salt and Rosemary Roasted Local Potatoes

Ingredients
  • 1 1/2 pounds small local red or white-skinned potatoes (or a mixture)
  • 1/8 cup good quality extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoons minced garlic (3 cloves)
  • 2 tablespoons minced fresh rosemary leaves
  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
  3. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  4. Remove the potatoes from the oven, season to taste, and serve.
This is an Ina Garten Recipe. Click here for the original and printable version.

#4 - Roast Pork Loin with Apples

Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  3. Add the onion, carrot, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. 145 degrees is the perfect temperature to cook pork to.
  4. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  5. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
This recipe is by Tyler Florence. Click here for the original and printable version.

#5 - Dessert! 

Keep dessert simple with Jeni's Ice Creams perfectly seasonal flavors like Riesling Poached Pear Sorbet and Brambleberry Crisp Icecream. Scoop into nice bowls or jars and top with fresh seasonal fruit to take it to the next level.



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