Find a ready-to-take-home kit at any of our partner cafes and restaurants around town!

Our farrotto kit is the start of a delicious homemade dinner, as tasty as it is simple to prepare.

Farro is an ancient grain with a nutty flavor and chewy texture that can be prepared like a risotto. We’ve added our own blend of herbs, to get the recipe started. This season, we suggest butternut squash for its natural sweetness and smooth texture. But the Great Performances Farrotto Blend (farro, dehydrated garlic, dehydrated onion, thyme, and sage) would be delicious with any number of winter vegetables, such as carrot and celery, or root vegetables including beets, parsnips, turnips and more, not to mention mushrooms. What’s in your fridge?

Butternut Squash Farrotto Kit Recipe

By Georgette Farkas, Culinary Ambassador

Serves Four


  • 1 cup GP Farrotto Blend*
  • 2 cups cubed butternut squash (find pre-cubed squash in the produce section of your grocery store)
  • 3 Tbsp olive oil
  • 3 cups vegetable stock, warmed to a simmer
  • 1/4 cup white wine (optional)
  • 1 cup radicchio, halved and thinly sliced (optional)
  • Salt and pepper

*GP Farrotto Blend contains farro, dehydrated onion, dehydrated garlic, sage, and thyme

  • 12 ¼-inch slices butternut squash roasted with olive oil, thyme, and sage
  • ¼ cup pumpkin seeds, toasted



  1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add cubed squash and cook, stirring until squash is quite soft. Take your time with this step, as cooking the squash thoroughly will bring out its natural sweetness and enable it to melt into the farroto. Add farrotto blend and cook, stirring, until farro is very lightly toasted. Add white wine (optional) and continue to cook, stirring, until wine is mostly evaporated.
  2. Add 1 cup warm vegetable stock and cook, stirring occasionally over low flame. Continue to add vegetable stock, a little at a time, cooking the farro until al dente and the stock is absorbed. Amount of stock needed may vary. Once farro is cooked through, fold in finely sliced radicchio (optional) and cook just until wilted.
  3. Season with salt and pepper to taste. Transfer to warm serving plates or platter and serve.

OPTIONAL: Garnish with slices of roasted butternut squash and sprinkle toasted pumpkin seeds.

More Great Performances Recipes


Framing a moment in time is at the heart of what we do every day.

A new calendar (download yours here) provides a moment of reflection on the year gone by. 2022 has been a time of recovery and reunion with the oft-repeated phrase, “Omigod, I haven’t seen you in years!” We set a record for weddings and all that love felt so good! And we fully settled into our new Bronx headquarters, completing our expansion and opening our doors to the community with Mae Mae, our plant powered cafe & plant store.

It was a good growing year at Katchkie Farm despite the too much / too little rain scenarios that played out May through November. Our CSA bags and our catering menus were brimming with beautiful vegetables, thanks to Farm Manager Jon and his hardworking farm team.

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

We want to help you “preserve the moments and memories” all year long!

With love,


By Great Performances

This month we’re celebrating the almighty carrot. A nutritious, earthy, root vegetable, we love them puréed, roasted, braised, steamed and raw. They’re a great way to add vibrant colors and texture to your plate. Long known to offer a wide range of health benefits such as improving eye health and lowering cholesterol, carrots are a great source of beta carotene, fiber, vitamin K1, potassium, antioxidants and more.

From “Spicy Pickled Carrots with Hummus and Pita” at the Signature Cafe to “Curried Carrot Soup with Coconut Crème” at The Norm, enjoy our favorite carrot dishes at our restaurants across town or make them yourself using the mouthwatering recipe below, and be sure to visit the Katchkie Farm recipe archive for even more terrific ideas!


February 11-14


with citrus and cilantro


with carrot, shitake, and cabbage


with hummus and pita


with coconut crème


By Chef Saul Bolton

Serves 4



  • 1 pound baby carrots, washed and halved

  • 1/8 cup olive oil

  • 2 cloves garlic, minced

  • 1/8 cup grated Parmesan cheese

  • 2 tablespoons breadcrumbs

  • Salt and Pepper to taste

  • 2 tablespoons freshly chopped parsley

  1. Preheat oven to 375° F and lightly grease a cookie sheet.

  2. Combine carrots, Parmesan cheese, breadcrumbs, garlic, olive oil, salt and pepper.

  3. Spread on prepared cookie sheet and bake for 20 to 25 minutes until golden and crisp.

  4. Garnish with parsley and serve while still warm.

More Recipes

By Great Performances

This month we’re celebrating rutabaga. Rutabaga is a winter root vegetable that is a cross between a cabbage and a turnip. When eaten raw, they taste slightly milder than turnips, offering a slight bitter, earthy flavor, and when cooked, they produce a savory-sweet flavor. They can be mashed, roasted, baked or boiled, and added to some of your favorite winter dishes.

Rutabagas are not only delicious, but also a great source of potassium, magnesium, calcium and more. They also help to improve digestion, lower blood pressure and boost your immune system. Enjoy our favorite rutabaga dishes at our venues and be sure to try our recipe below or check out the Katchkie Farm recipe archive.


Celebrate Rutabaga at our Cafés

January 15-19


rutabaga mash, louisiana bbq sauce, scallion, bosc pear chip


hand sheared greens, popped cranberries, shaved manchego cheese, sherry vinaigrette


caramelized apple, smoked mozzarella


apple bacon chutney


Rutabaga Soup

By Chef Saul Bolton

Serves 6


  • ¼ lb. onions, diced

  • ¼ lb. carrots, peeled and diced

  • ½ oz. garlic, minced

  • ¼ cup canola oil

  • 2 lbs. rutabaga, peeled and cubed

  • ½ lb. Yukon Gold potatoes, peeled and cubed

  • 1 tbsp fresh thyme

  • Salt and Pepper

  • Garnish: sour cream, parsley


  1. Heat a heavy-bottomed soup pot. When hot, add canola oil then add onions, carrots, and garlic. Cook over medium heat until onions are carrots are softened. Add rutabaga and potatoes, season with salt and pepper. Cover with water by two inches and cook until vegetables are soft.

  2. Puree contents until very smooth, adding more liquid to adjust consistency. If using a standard blender, fill jar no more than half full, remove your lid’s center insert, cover with a folded kitchen towel and then blend. Strain then taste for seasoning.

  3. Serve with a dollop of sour cream and a sprinkle of parsley.

By Great Performances

This month we’re celebrating Brussels sprouts. Named after Brussels, the capital of Belgium, Brussels sprouts are loaded with nutrients such as antioxidants, vitamins and minerals that support bone, gut, skin and immune health.

Due to their high levels of glucosinolates, overcooked Brussels sprouts exude an unflattering rotten scent. However, when cooked properly, or by roasting, sautéing and grilling, they exude a nutty, sweet aroma and flavor. Brussels sprouts make the perfect side dish to your favorite entrees. Enjoy our favorite Brussels sprouts dishes at our venues and be sure to try our recipe below.


Celebrate Brussels Sprouts at our Cafés

December 15 – 21


Chinese sausage, honey, soy


sesame vinaigrette



pecorino, lemon vinaigrette

bacon, apricot marmalade


Serves 6


  • 2 lbs raw Brussels sprouts, cleaned, trimmed and halved

  • 6 whole shallots, diced

  • 1/4 lb Pecorino Sardo

  • Olive oil

  • 4 whole lemons, zested and juiced

  • Sea salt

  • Fresh black pepper


  1. With a sharp knife or mandoline, shave the Brussels sprouts finely, discarding only the root on the end.

  2. Transfer the shaved Brussels sprouts to a large bowl, add shallots, then dress with 1 teaspoon of lemon zest, lemon juice, olive oil and salt to taste. Gently massage the Brussels sprouts, ensuring an even distribution of the seasoning.

  3. To serve, divide the dressed Brussels sprouts between 6 plates. Grate fresh Pecorino Sardo on top of each salad to taste.


By Great Performances

This month we’re celebrating pickled vegetables. Pickled vegetables (when traditionally fermented in brine and lactic acid) are packed with probiotics, B vitamins and antioxidants that promote gut-health, hydration, eye health and more.

Pickled vegetables can be eaten at any time throughout the year and offer versatile flavors to a lot of your favorite dishes. Enjoy our favorite pickled dishes at our venues and be sure to try our recipe below.

Celebrate Pickles at our Cafés

November 17-23


Sweet and Sour Turnips

By Chef Darryl Goffreda, Great Performances


  • 3 cups water

  • 1/3 cup kosher salt

  • 2 bay leaves

  • 1 cup white vinegar

  • 2 lb turnips , peeled and cut into ½-inch thick batons

  • 1 small beet , cut into ½-inch thick batons

  • 2 cloves garlic, roughly chopped

  • 4 star anise


  1. In a medium sized pot, add the water, kosher salt, bay leaves and star anise.

  2. Heat on medium stirring until salt is completely dissolved.

  3. Let cool then add the vinegar.

  4. In a large container with a tight fitting lid, add your turnips and beets.

  5. Add the garlic rough chop, or smash with back of knife.

  6. Pour the liquid into the container.

  7. Let sit for 4 to 5 days in refrigerator. Serve chilled and enjoy.


By Great Performances

This month we’re celebrating pumpkins. Pumpkins are a true sign of cooler weather and the shift into exciting fall holidays. Harvested in October, pumpkins are completely edible from seed to skin, making them extremely versatile and perfect for soups, purees, desserts, breads and more. In addition to their versatility, pumpkins are packed with nutrients such as Vitamins A and B, potassium, protein and iron. They are also low in calories and high in fiber, making them a great addition to your daily diet.

For best results, store pumpkins at room temperature in a cool, dry place for up to a month.

Enjoy our favorite pumpkin dishes at our venues and be sure to try our recipes below or check out the Katchkie Farm recipe archive.

Celebrate Pumpkins at our Cafés

October 13-19




stewed apples and honey yogurt








By Chef Vanay Coffey, Great Performances


  • 1 large (3-5 lb) pumpkin, peeled and cut into 1-inch chunks

  • ½ stick butter, melted

  • 3 tbsp pumpkin spice

  • 1 tsp salt

  • 1 cup packed brown sugar

  • 2 tbsp vanilla extract

  • 2 tsp ground cinnamon

  • ¼ cup evaporated milk

  • 1 cup cream cheese

  • 3 tbsp granulated sugar

  • 2 2-lb packages puff pastry or pie crust dough

  • Egg wash

  • Raw sugar (optional)

  • Confectioner’s sugar (optional)


  1. Toss pumpkin chunks with melted butter, pumpkin pie spice and salt. Bake in 375°F oven 20 minutes or until tender.

  2. Puree pumpkin with vanilla extract, ground cinnamon, brown sugar and evaporated milk until smooth. Puree should be thick enough to stay on spoon when scooped.

  3. In a large bowl, beat cream cheese and granulated sugar until smooth.

  4. Follow directions for puff pastry or pie dough and cut into 5” squares. Place a tablespoon of pumpkin mix and a teaspoon of cream cheese mix in center of dough square. Paint egg wash on the edges and fold one corner towards the other to form a triangle. Press tines of a fork along the seams to seal the edges. Slice 2-3 slits in center of triangle to create an air pocket. Brush with additional egg wash and sprinkle with raw sugar (optional).

  5. Place turnovers on a parchment-lined baking sheet, leaving about 1-inch between each turnover, and bake in 375°F oven for 10-15 minutes until golden brown.

  6. Remove from oven, and let cool. Optional: garnish with confectioner’s sugar before serving.


By Great Performances

This month we’re celebrating bell peppers. Now reaching their peak season, they are the perfect addition to your favorite summer—or early fall—dishes. They can be found in a rainbow of colors: red, orange, yellow, green and purple, and add both color and flavor to dishes. Peppers are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a balanced and healthy diet. They’re also incredible versatile and can be roasted, sautéed, eaten raw, or added into your favorite cocktail.

For best results, store peppers in a plastic bag in the refrigerator and use within a week.

Enjoy our favorite pepper dishes at our venues and be sure to try our recipes below or check out the Katchkie Farm recipe archive.

Celebrate Bell Peppers at our Cafés

September 15-21


Chilled Red Pepper Soup With Peekytoe Crab


By Sous Chef Jhonattan Jordan, Great Performances


  • 8 red bell peppers

  • 1 onion, chopped

  • 2 fresh or fresh frozen kaffir lime leaves

  • 24 fl oz vegetable broth

  • 8 oz coconut milk

  • 2 tbsp chopped cilantro (plus 6 nice leaves for garnish)

  • 8 oz peekytoe crabmeat, cleaned with excess moisture squeezed out

  • 1 lime for seasoning crab meat

  • 6 cloves garlic, minced

  • Salt and pepper to taste

  • 2 tbsp olive oil


  1. In a large saucepan place red bell pepper, onion, kaffir lime leaves and minced garlic sauté on medium heat until tender.

  2. Add vegetable broth, stirring well. Reduce heat to low and let simmer for 10 minutes.

  3. Transfer contents to a blender and puree until smooth. Run the soup through a strainer and stir in coconut milk. Taste for seasoning.

  4. Pour soup into a container and refrigerate until chilled. Prepare 6 soup bowls and place in the refrigerator to chill.

  5. Mix peekytoe crab with lime juice, 2 tbsp chopped cilantro, salt and pepper. Place the 1 ounce of dressed peekytoe crab in each bowl, reserving remainder for garnish.

  6. Divide chilled soup between the 6 chilled soup bowls with crab meat, and garnish with remaining crab. Top with a cilantro leaf and a drizzle of extra virgin olive oil.



By Great Performances

This month we’re celebrating tomatoes. Currently at their peak, tomatoes are a true sign of summer. From pastas to salads to soups, they serve as the perfect ingredient for your favorite summer dish; and with over 15,000 variations and multiple color varieties, tomatoes are not only delicious but extremely versatile. They are also loaded with vitamins and antioxidants such as lycopene, Vitamin A, C and K, which promote heart, immune and skin health.

Enjoy our favorite tomato dishes at our venues, and be sure to try our recipe below or check out the Katchkie Farm recipe archive.

Celebrate Tomatoes at our Cafés

August 12-18

Yes! Tomato Tartine, Goat Cheese, Blueberry & Basil

Serves 6


  • 6 slices sour dough

  • 6 oz fresh local goat cheese

  • 1 bunch fresh basil

  • 1 ½ cups fresh blueberries

  • 1 lb tomatoes

  • 2 cloves garlic

  • 1 lemon

  • 3 sprigs fresh thyme

  • Olive oil


  1. Toast each slice of bread until golden brown. Gently rub each slice with the fresh garlic & fresh thyme sprigs, then brush lightly with olive oil. Season with salt and pepper and set aside in warm spot.

  2. Slice the tomatoes into sizes you believe will sit nicely on top of the toast. Toss the tomatoes in a small bowl with a little olive oil, salt, & pepper. Set aside.

  3. Spread each warm piece of toast with the fresh goat cheese. With your fingers gently tear the basil leaves into small pieces and press into goat cheese on toast.

  4. Carefully distribute the tomatoes and blueberries. Season again with salt and pepper, garnish with basil and finish with a squeeze of lemon juice. Serve immediately


By Great Performances

This month we’re celebrating summer squash. Summer squash includes both zucchini and yellow squash. They taste similar with a mild, sweet vegetal flavor and the two can be used interchangeably. A quick way to differentiate them, aside from the color (zucchini are green), is by their shape: zucchini are straight while squash are tapered and tend to have a fat bottom. Squash may also have more seeds than zucchini.

Squash are exceptionally versatile, with over 16 types that come in a range of colors and sizes. Every part of the squash plant can be eaten, from the leaves to the skin to the tender shoots, and all can be cooked, baked, roasted or eaten raw. In addition to its versatility, squash is also packed with vitamins such as vitamins A, C and E, and is an excellent source for fiber, potassium and calcium.

Enjoy our favorite squash dishes at our venues, and be sure to try our recipes below or check out the Katchkie Farm recipe archive.

Celebrate summer squash at our Cafés

July 16-22



Quesadilla de Flor de Calabazas

Serves 6


  • 3 tbsp oil, divided

  • ½ medium yellow onion, diced

  • 4 cloves garlic, minced

  • 1 tbsp chili powder

  • 40 summer squash blossoms, rinsed then chopped roughly

  • 10 corn tortillas

  • 1 lb Oaxaca cheese, shredded (can use mozzarella or Monterey jack)

  • 10 sprigs of epazote (available in Mexican grocery stores)

  • Salt and pepper

  • Optional garnishes

    • Cilantro

    • Pico de gallo

    • Guacamole

    • Salsa

    • Crema

    • Sliced avocado

    • Black refried beans


  • Heat 2 tablespoons oil in a large saute pan over medium heat. Saute onions until translucent, about 4 minutes. Add garlic and saute until fragrant, about 1-2 minutes more. Add chopped squash blossoms and chili powder and cook additional 1 minute or until slightly wilted and warmed through. Season with salt and pepper to taste, remove from heat.

  • Heat a flat griddle or cast iron pan and brush with oil. Heat corn tortillas until they start to bubble. Add 2 ounces of shredded Oaxaca cheese, a sprig of epazote, and 2-3 tablespoons of the squash blossom mix. Fold tortilla in half and heat both sides till the cheese is melted. Continue for remaining tortillas.

  • Serve warm with optional garnishes.

Salad of Grilled Zucchini, Avocado, Feta and Mint


Serves 6


  • 4 medium sized zucchinis, sliced on bias ½ inch thick

  • 1 medium red onion, peeled and sliced into thin rounds

  • 1 tsp salt

  • 1 tsp sugar

  • 1 lime, zested and juiced

  • 3 Haas avocados, halved, seeded and peeled

  • 6 tbsp thinly sliced mint leaves

  • 1 cup crumbled feta cheese

  • 6 tbsp extra virgin olive oil

  • 2 lemons, juiced and zested

  • Salt and pepper to taste


  1. Brush zucchini slices with olive oil and season with salt and pepper. Grill over high heat to char without overcooking. Cool to room temperature.

  2. In a small bowl, lightly salt and sugar the onion rings. Let sit for 5 minutes then add lime juice and set aside.

  3. Cut each avocado half into 6 slices. You should have 36 slices total.

  4. On six chilled salad plates, carefully arrange the grilled zucchini, avocado, mint, feta and onion rings. Drizzle with extra virgin olive oil, a squeeze of lemon juice and season with salt and pepper. Serve cold.

Squash Blossoms Stuffed with Shrimp

Serves 6


  • 36 squash blossoms

  • 1.5 pounds large shrimp, peeled, deveined and finely chopped

  • 1 jalapeño, seeded and finely diced

  • 2 cloves garlic, minced

  • 1 lemon, zested and juiced (zest chopped)

  • 1 lime, zested and juiced (zest chopped)

  • 1/2 cup diced red pepper (1 small pepper)

  • 2 scallions, sliced thinly

  • 5 tbsp chopped cilantro

  • 8 ripe plum tomatoes, seeded and diced; reserve seeds and juice

  • ½ tsp chipotle flakes

  • 2 cloves garlic, sliced

  • Pinch sugar and salt

  • 1 ½ cups seltzer water

  • 1 cup of flour

  • 2 tbsp chopped cilantro

  • Olive oil

  • Canola oil


  1. Combine shrimp, jalapeño, red pepper, lemon zest, lime zest, lime juice, scallions, minced garlic, salt and sugar. Test seasoning by cooking 1 tablespoon of mix for 2 minutes in non-stick pan over low flame. Adjust to your liking.

  2. Carefully open the squash blossoms and stuff with 2 tablespoons of shrimp mixture. Gently close the blossoms.

  3. Combine seltzer, flour and cilantro and mix until smooth.

  4. Heat 1 inch of canola oil in large frying pan over medium flame.

  5. Dip stuffed squash blossoms in batter then carefully add to hot oil. Fry on each side until golden, then remove from oil and drain on paper towels. Sprinkle with salt while hot. Keep warm in 200°F degree oven.

  6. Heat 2 tablespoons olive oil in a small pan over a medium flame. Add sliced garlic and chipotle flakes. Once fragrant, add the chopped tomato and reserved juices and cook for 1 minute. Season with salt and sugar. Taste and adjust seasonings. Add chopped cilantro.

  7. Divide the prepared squash blossoms between 6 warm salad plates. Spoon a little tomato mixture over and around each plate and garnish with cilantro sprig. Serve.