From the valiant and vivid purple crocuses peeping out of the soil to the first of the spring crops, the month of March is giving us some most welcome glimpses of the changing seasons. Thus, this week’s box is full of such winter favorites as beets, Kakai hulless squash and parsnips, while including the tender pea shoots, baby carrots, green onions and leeks that nod to the approaching spring. Rounding out this bright lineup, you’ll also find farm-fresh eggs, Pain au Levain bread, a silky, smooth Washington red wine, graham crackers in fun animal shapes and a beautiful hunk of farmstead cheddar cheese from Duvall’s own Cherry Valley Dairy. Enjoy!
Here are a few recipe ideas for the week:
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!
Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.