The saying seems to be holding true this month, with both drippy showers and beautiful flowers gracing us in abundance at the farm. Thus inspired by our mercurial spring weather, this week’s menu includes a comforting cauliflower soup freshened up with dried Porcini mushrooms, plus Gruyère cheese bread and robust salad greens topped with our housemade blue cheese-hazelnut vinaigrette. A wide assortment of produce, from English shelling peas and arugula rapini to beautiful purple baby artichokes, rounds out this springtime-fresh box.
Here are a few recipe ideas for the week:
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful side is accented by stewed pearl onions, fresh Romaine and bright mint.
Baby Romaine Salad with Blue Cheese-Hazelnut Vinaigrette
Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Braised Baby Artichokes with Garlic
This colorful dish embraces spring with fresh garlic and purple baby artichokes.