Changing Seasons Recipes

What a whirlwind weather week: From icy snow to brilliant sunshine to drippy rain, the oft-mercurial transition between winter and spring has never been more apparent. Thus, this week’s box also toes the line between seasons, with all the fixings for a cozy, hearty baked orzo accented by our housemade chicken stock and baby Shiitake mushrooms, plus beautiful spring salad greens, bright strawberry jam and eggy Challah bread. Also included: Fresh-roasted peanut sorghum butter, Grana-style cheese and a fantastic French Bordeaux wine.

Here are a few recipe ideas for the week:

Baked Orzo with Duxelles & Sautéed Mushrooms
This hearty baked orzo recipe is incredibly satisfying on a crisp day.

Peanut Butter & Jelly French Toast
This stuffed Challah bread French toast is truly divine.

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.

Caramelized Delicata Squash
Glazed in brown sugar and white wine vinegar, this squash from The Glorious Vegetables of Italy is a wonderful balance of sweet and sour.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette adds a bright finish to spring salad greens.

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