Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.
Ingredients:
2 cups cooked emmer farro (see method)
1 cup sugar snap peas
4 asparagus spears
4 marinated artichoke hearts
3-4 strawberries
1 cup packed baby arugula, microgreens or other summer green of your choice
1 cup thinly sliced radicchio
1 cup thinly sliced Pink Beauty radishes
¼ cup halved pitted olives of choice
Fresh basil leaves, for garnish
Edible flowers such as pansies, for garnish
Herb-Shallot Dressing (see recipe)
Method:
1. Preferably while still warm, transfer the farro to a large bowl and toss with ¾ cup of the Herb-Shallot dressing.
2. Bring a small saucepan of salted water to a boil, and fill a medium bowl with ice water. Trim the sugar snap peas and blanch them in the boiling water for 30 seconds, drain, and then immediately plunge them into the ice bath.
3. Snap off the woody ends of the asparagus spears. Use a vegetable peeler to shave the asparagus into long ribbons or, alternatively, cut the spears into smaller pieces on the diagonal. Set aside. Cut the artichoke hearts into quarters. Slice the strawberries most of the way through, leaving them attached at the crown, or remove the hulls and slice. Set aside.
4. Add salad greens and radicchio to the farro in the bowl and toss. Taste for salt and pepper and add more if needed. Transfer the farro mixture to a serving platter or bowl. Top with the snow peas, asparagus, artichokes, strawberries, radishes, and olives. Drizzle the remaining dressing over the top of the salad and garnish with fresh basil leaves and edible flowers.
Weekend Brunch Recipes
Rise and shine! Gather round the table and ward off the chill with a satisfying brunch starring Skagit River Ranch’s organic breakfast sausages, locally-crafted Honeycrisp apple cider and, of course, our own farm-fresh eggs. Complemented by other breakfast-ready ingredients such as Tunawerth’s cream cheese, Cherry Valley Dairy gray sea salt butter and cinnamon raisin bread, this week’s box also includes Pink Lady apples, fingerling potatoes and baby Shiitake mushrooms—so pour yourself a cup of joe and get to cookin’.
Here are a few recipe ideas for the week:
Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a lovely brunch side.
Savory Mushroom Breakfast Strata
This healthy yet decadent-tasting strata is studded with winter squash, Shiitake mushrooms and tender greens.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are sure to please any egg lover.
Roasted Potatoes with Herbs
Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.
Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.
Roasted Beets & Carrots with Summer Berry Vinaigrette
Our light and bright vinaigrette is an excellent complement to these roasted root veggies.
Ingredients:
6-8 beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
2 tablespoons olive oil
Sea salt and fresh ground pepper
F&L summer berry vinaigrette
2 tablespoons freshly chopped green herbs, such as parsley and mint
Honey (optional)
Method:
1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.
2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.
3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.
5. Transfer carrots and beets to a serving platter and drizzle with the berry vinaigrette, seasoning with salt, pepper and a drizzle of additional honey, if needed. Garnish with freshly-chopped herbs; serve at room temperature.
Potato-Leek Soup
This classic Julia Child recipe is always a home run!
Ingredients:
2 tablespoons olive oil
1 pound baby red potatoes, peeled and cut in half if on the larger side
3 large leeks (1 pound), cleaned and thinly sliced
6 cups vegetable or chicken stock
1-2 tablespoons freshly squeezed lemon juice
½ cup heavy cream
½ cup mascarpone
⅓ cup minced parsley
Sea salt and fresh ground pepper
Method:
1. Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 5 -10 minutes (time will vary greatly depending on the surface area of the bottom of your pot).
2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
3. Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt and lemon juice.
5. Ladle into bowls, and garnish with a dollop of mascarpone and a healthy sprinkling of minced parsley.
