We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty—from Lacinato kale and pea shoots to baby lettuces and arugula—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!
Here are a few recipe ideas this week:
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!