It’s time to entertain, the Farm to Curb way. We’ll provide our favorite French foods (avec directions), you put it together and take all the credit. Voila!

The custom made, round, cherry wood cutting boards in our holiday gift bag inspired us to source and make some of our favorite French things to serve on them. These beauties were made in collaboration with Would Works, a local social enterprise that trains and employs people experiencing homelessness or extreme poverty in the craft of woodworking. Make it a cheese board with a mini Brillat-Savarin, cute 3.5 oz. buttons of soft-ripened, triple cream cow’s milk cheese from Burgundy have a soft blooming rind and luscious, creamy interior. To accompany the cheese and decorate your board we have K&K Ranch’s plumpest medley of raisins and red walnuts. Or make it a charcuterie board with some of Mel’s chicken liver pate, loaded with seared organic livers, neuske bacon and a bit of whiskey. Serve it with Bubb and Grandma’s jumbo baguette, dijon, cornichons and picked parsley... like the way we used to eat it at Canele. I have definitely eaten this alone for dinner, but it’s also a perfect party hors d'oeuvre. We’re also getting jars of Casa Forcello’s crab apple mostarda, one of my favorite condiments to serve with rich cheeses, liver pate, any assortment of charcuterie, or roast meats.  

For a meal worthy of celebrations and worth celebrating, we are bringing back the Farm to Curb cassoulet. You simply need to nestle some confit duck legs, Peads and Barnetts’ butifarra (salt and pepper) sausages, and Nueske bacon lardons into our cassoulet beans (slow-cooked white beans in a rich bean broth), then top with breadcrumbs and bake it until it’s bubbling around the edges with a golden crust on top. This dish is a show stopper, but all of the components can also stand on their own, or even be frozen for another time.  

The (vegan) beans would be delicious on garlic-rubbed toast with sauteed greens (from the box.) The sausages are great in a bun with some mostarda or taken out of their casing and cooked crumbled. The duck confit is salt-cured and gently cooked in duck fat for hours. All you need to do is reheat it. If you crisp the skin, that’s even better. We’ll walk you through a couple different ways to serve it. I love it napped with the crab apple mostarda over a salad of bitter greens. And Nueske’s smokiest of bacons comes in a slab and can be enjoyed in countless ways, but consider cutting it into lardons and making a salad lyonnaise with frisée, eggs and croutons.

For another hearty winter favorite and crowd pleaser, Mel is making boeuf bourguignon… tender, winey prime beef with roasted mushrooms and bacon lardons. Mash some of the potatoes from the produce box and dinner is served.

We’re also offering a fish soup from Calamaki, made from fish bones marinated in white wine, tomatoes, mirepoix, leeks, citrus and saffron all simmered together to make what I consider liquid gold. Add some local, wild halibut to the soup, or keep going and add your own clams, mussels and shrimp for a sensational seafood stew. Have some baguette on hand to dunk in the broth. We’ll also provide a recipe for aioli and rouille if you want to dollop that there.

Our friends at Forage are making us a batch of beluga lentils. These black beauties can be eaten as is or used to dress up any meal. Add roasted beets, carrots and herbs from the box, and/or serve them with the duck confit, halibut or salt and pepper sausages. And to dress your lettuces and other farm box vegetables, Mel is making a batch of her lemon vinaigrette

For raw provisions that easily swing Parisian, we have whole organic chickens and our favorite bistro steak, a grass fed hanger

And for something sweet, to crack open now or stuff stocking with later, we have jars of French cookie butter called speculoos. Imagine warm spiced gingersnaps in spreadable form to smear on a piece of baguette or eat by the spoonful.