Our April showers seemed to have been followed by even more May showers, but despite the unseasonably cold weather, the garden is providing a colorful pick-me-up for this week’s delivery. Including lilac-hued chive blossoms, ruby-red rhubarb, and verdant rapini, leeks and arugula, in addition to radishes, asparagus and baby potatoes, the spring-fresh box also features egg grattini, Andouille sausage, chicken stock, farm-fresh eggs, and green garlic. Enjoy!
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Here are a few recipe ideas for the week:
Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy— and it only takes a few minutes to put together.
Creamy Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
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