Can you feel it? The crocuses are in bloom, daffodils are popping out of the soil and we’ve even shed our jackets an afternoon or two this week: The march towards spring has begun! Celebrate the changing seasons this week with a delicious brunch lineup filled with some of our favorite provisions— from Skagit River Ranch bacon and nutty emmer grain pancake mix to farm-fresh eggs and our own housemade apple butter to slather on your choice of biscuits or scones. Also included: Cinnamon-raisin bread, raspberry smoothies and Big Spoon Roasters’ signature peanut butter kissed with wildflower honey and sea salt.
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Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Emmer Pancakes
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
Breakfast Scones
These scones are wonderful topped with apple butter.
Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes.
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