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.
Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Plan on 1 cup of prepared mix yielding six 4-inch pancakes.
These scones are wonderful topped with apple butter.
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.
These fragrant apples are wonderful served on top of pancakes.