From red radishes and baby golden beets to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with a light and lovely pasta featuring sautéed fiddleheads, green garlic and parsley butter, plus fresh puntarelle, sorrel and Rumex ‘Raspberry Dressing’ greens. Add to this a loaf of garlic fougasse, a light Zinfandel and housemade galette dough to pair with apples, and let the flavors of spring delight everyone at the table.
Here are a few recipe ideas for the week:
Casarecce Pasta with Sautéed Fiddleheads
This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.
Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of tarragon and white balsamic vinegar.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Rustic Apple Galette
This country-style tart is kissed with brown sugar and a gorgeous honey glaze.