Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!
Here are a few recipe ideas for the week:
Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.
Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!