
Basil Salt: A Simple, Stunning Finishing Touch
Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
Although you can get butternut squash throughout the year, I especially enjoy it in the fall. Creamy and sweet, it’s the perfect addition to any meal either simply roasted, added to a salad, or, as I’ve done here, in a hearty-but-light take on a risotto. Instead of rice, I use farro, an ancient grain with a nutty flavor and chewy texture that lends itself well to this preparation. Some of the butternut squash is cooked into the farro, adding to its creaminess; and the sweetness is balanced by the herbs and spices I’ve added. Finally, a bit of radicchio added towards the end adds a complimentary bitter note to the dish.
Jump to Recipe Every summer, our basil grows in vibrant, fragrant abundance at Katchkie Farm. One of our favorite ways to preserve it is also
Jump to Recipe Garlic scapes—those vibrant green stalks that curl from the tops of garlic bulbs—are one of early summer’s most unique and flavorful offerings.
Jump to Recipe Smoked Garlic Scape Vinegar is a bold, tangy infusion that captures the complexity of early summer and the warmth of an open
Jump to Recipe Garlic scapes don’t just bring flavor—they bring presence. This garlic scape confit turns early summer’s most striking ingredient into a velvety, deeply
Jump to Recipe Ramps are among the first wild foods to emerge in spring, and their season is as short as it is celebrated. With
Jump to Recipe This bold, smoky sauce is our love letter to the Bronx—a place that’s welcomed us with open arms and inspired this latest
Jump to Recipe We’ve grown a lot of tomatoes at Katchkie Farm over the years—and we’re not exaggerating when we say they’re some of the
Jump to Recipe Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In July,
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BUTTERNUT SQUASH FARROTTO By Georgette FarkasAlthough you can ...
Food is
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