The May sunshine is out, and the crops are ripening apace—get set for some new spring arrivals in your box! This week’s lineup truly does celebrate spring in all its glory with a wonderful assortment of Asian ingredients like pac choi, baby Shiitake mushrooms and mitsuba, plus Northwest favorites like rhubarb, purple Viola radishes and garlic scallions. Also included: Fresh pumpernickel bread, handcrafted chicken stock and our summer strawberry preserves.
Here are some recipe ideas for the week:
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.
This classic Julia Child recipe is always a home run!
Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream, mixed into oatmeal, or drizzled over cheesecake.
This rosy-colored roasted dish makes for an excellent addition to almost any dessert, especially served with decadent crème fraîche.