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This Week in the Farm Store
Specials are back at the Picnic Bar! This week we'll be serving Minestra di Farro, a tuscan vegetable soup served with Granor Kitchen sourdough. Our cocktail special is a Boulevardier made with Granor's Bushel Bourbon, Vermouth, and Blackberry Amaro. See us inside of the Farm Store to enjoy a comforting bowl or seasonal sip before you shop. This Saturday, we're hosting our very first Estate Barrel Thief event. There's just a few tickets left to try four of our unreleased barrels, enjoy a spread from the Kitchen, and have the opportunity to "thieve" a bottle to take home. Farm Store & Picnic Bar Hours
Friday & Saturday, 9 AM – 5 PM ET
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Weeknight Meals
Made in the Granor Kitchen
The Granor Farm kitchen is stocked with plenty of fall favorites this week. For something sweet, look for Olive Oil Cake and Buckwheat Brownies, while the freezer is stocked with a new Chicken Piccata Pizza for an easy dinner at home. The marinated meats cooler has plenty to choose from, including Buttermilk Chickens, Ribeye, Skirt Steak, Pork Chops, Jerk Chicken Thighs, and Tofu; ready for the grill, oven, or a simple weeknight meal.
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make a pasta dinner with these
Featured Curated Products
It's about to get cooler and we have all of your pantry items you need to stay in and cook. We have beautiful Organic Sicilan Cherry Tomato Sauce from Convivia, Fargassi Yellow Tomato Passata, and classic Genovese Pesto Sauce for a delicous sauce tossed in our small batch Fresh Pasta from Carosello. Don't forget the Luizzi Burrata, and a dash of Granor Seasoning Salt for the perfect bowl of pasta.
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cozy fall produce
Harvested from the Farm
Our fall harvest is packed with cold-hardy staples like Winter Squash, Potatoes, Leeks, Celery Root, Cabbage, Brussels Sprouts, and the first Winter Radishes and Turnips—perfect for cozy roasts, gratins, and soups. October is also garlic planting season! Grab our cleaned, sorted Music Garlic Seed at the Farm Store to plant this month (even in porch pots). Plant cloves 1–2 inches deep and mulch with straw for winter, a single clove will yield four delicious harvests from spring shoots to full summer bulbs.
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Roasted Squash with Baby Ginger + Maple
Fresh baby ginger takes center stage in this fall dish, used both cooked and raw to highlight its tender texture and bright, floral heat. Paired with caramelized winter squash, maple, and cider vinegar, it's a simple way to showcase baby ginger at the height of its season.
Recipe
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Haricots Verts with Melted Leeks, Bacon & Dried Cherries
Tender haricots verts are tossed with sweet melted leeks, smoky bacon, and tart dried cherries for a savory, sweet, and tangy fall side.
Recipe
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Ribeye with Balsamic Glazed Shallots
Seared ribeye is paired with tender shallots cooked until deeply caramelized in a balsamic, honey, and thyme glaze. The sweet and tangy shallots balance the richness of the steak for a simple fall main course.
Recipe
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Specialty Dinners, Receptions, and Classes
Whether you're joining us for a curated dinner or one of our cooking classes, our upcoming schedule is full of exciting ways to engage with Granor Farm.
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