This Chestnut Risotto with Wild Mushrooms brings together two quintessential flavors of autumn — earthy mushrooms and sweet, nutty chestnuts — in a dish that feels both comforting and elegant. The chestnut purée enhances the risotto’s natural creaminess, while roasted chestnut pieces add a satisfying bite and depth of flavor. Paired with sautéed wild mushrooms,...Read More

This recipe for Chestnut and Sage Pappardelle captures the very essence of fall: nutty roasted chestnuts, earthy sage, and ribbons of pasta all bound together with golden browned butter. The combination is rustic yet refined, offering a dish that feels both comforting and sophisticated. Quick enough to prepare on a weeknight but impressive enough for...Read More

German Sweet and Sour Cabbage, or Apfelrotkohl, is a beloved side dish that captures the essence of hearty German cooking. Its vibrant red hue, tender texture, and perfect balance of tangy vinegar, sweet apples, and warm spices make it a standout on any table. Traditionally served during fall and winter, this dish is especially popular...Read More

Raw peanuts are a rare find at most California farmers’ markets, but we’re lucky to have KT Farms as one of our vendors. Known for bringing unique and seasonal produce, KT Farms delights customers with a special treat: fresh peanuts. These are not the typical roasted peanuts you find in a jar—they’re freshly harvested, full...Read More

California, long celebrated for its rich agricultural diversity, is quietly becoming a notable player in the peanut industry. While the state is better known for crops like almonds and pistachios, peanuts have found a thriving niche—especially in the Central Valley, where warm days, cool nights, and well-drained soils create ideal growing conditions. Among the varieties...Read More

There’s something irresistible about the sweet, jammy richness of fresh figs paired with a lively kick of vinegar, spice, and ginger. This fig chutney brings all of those elements together in one jewel-toned preserve — tangy, aromatic, and layered with just the right balance of heat and warmth. It’s the kind of condiment that turns...Read More

This heirloom ground cherry pie is a late-summer favorite in Mennonite kitchens, made with sweet-tart ground cherries (also called husk cherries) tucked beneath a buttery streusel topping. Their golden, citrusy flavor shines when baked into this simple pie, which is perfect for showcasing one of fall’s most unique fruits. You’ll find ground cherries at our...Read More

If you’ve ever wandered through a farmers market in late fall or winter, chances are you’ve spotted the kabocha squash — sometimes called the “Japanese pumpkin.” With its squat, round shape, deep green skin, and sunshine-bright flesh, this little powerhouse has a way of catching the eye. But it’s not just beautiful — it’s one...Read More

Curries are often called the “stews” of India—slow-simmered dishes layered with warm spices, vegetables, and sometimes meat. This version is a vibrant, aromatic chickpea curry loaded with potatoes, cauliflower, and tomatoes, all bathed in a rich sauce infused with coriander, cumin, ginger, and garam masala. Paired with fragrant basmati rice with tender spinach, it’s a...Read More

Blackberry balsamic reduction is a rich, tangy-sweet condiment that brings depth and elegance to both savory and sweet dishes. The bold, fruity essence of blackberries pairs beautifully with the complex notes of balsamic vinegar, creating a sauce that’s as versatile as it is flavorful. A drizzle of this jewel-toned reduction can instantly elevate grilled meats,...Read More