Spring Color Recipes

Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!

Here are a few recipe ideas for the week:

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.

Lemon Olive Oil Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Lemon Olive Oil Cake

This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract

Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.

2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.

3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.

For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.

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Frizzled Leeks

These crispy leeks are a wonderful garnish for this week’s soup.

Ingredients:
1 medium leek, trimmed of roots and dark green tops
2 cups neutral-flavored oil, such as peanut, vegetable or canola
Sea salt

Method:
1. Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit, drain and pat dry.

2. In a small saucepan heat the oil over medium-high heat (it should reach a depth of about 1 inch) it reaches 325º and 350º on a candy thermometer. Reduce the heat to medium or medium-low to hold the oil in this temperature range. Add a small handful of the leeks to the oil.

3. Fry the leeks in batches, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1-3 minutes. (The oil temperature will drop when you add the leeks; let it return to the starting temperature before frying the next batch.)

4. Lift the leeks from the oil using the slotted spoon, tap against the side of the pan to drain off excess oil, and transfer to a large plate lined with paper towels.

5. Sprinkle the leeks lightly with salt while they are still hot. Let cool to room temperature before using as a garnish.

Black Radish Cream

Substitute this zingy spread for horseradish in your favorite recipes.

Ingredients:
1 cup coarsely-grated black radish*
1 cup sour cream or crème fraîche
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano or chives, chopped
Sea salt and fresh ground pepper

Method:
1. Combine all ingredients. Check for seasoning and add salt and pepper as desired. Chill before serving.

*To grate the radish, first trim the radishes from their green tops, and then wash and scrub their tough outer skin. Then, using the large holes of a standard cheese grater, grate the radish flesh on a paper towel-lined plate. Use paper towel to then squeeze any excess moisture from grated radish, then incorporate as described above.

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