Cajun Comforts Recipes

From organic Andouille sausage, Bell peppers, and okra to light and fluffy corn muffins, the soulful flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like peppery arugula greens, rhubarb, leeks, radishes and spring onions. Inspired by our recent cooking class here at the farm with Matt Lewis of Where Ya At Matt?, who has kindly shared the recipe to his famous gumbo with us (see recipes), this comforting box also includes farm-fresh eggs, citrus fruit and our signature chicken stock to complement the spread. Enjoy!

Here are a few recipe ideas for the week:

Matt Lewis’ Chicken & Andouille Sausage Seafood Gumbo
This recipe is kicky with big, bold flavor and comes straight from the expert himself: Matt Lewis of Where Ya At Matt? (Do note that this will make a party-size amount of gumbo; scale down the ingredients to craft a smaller batch.)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish to this week’s red gumbo.

Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

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