Ode to the Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, as they are delicious served scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs to go along with those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: organic breakfast sausages from Skagit River Ranch, fresh Challah bread, housemade crème fraîche, and orange marmalade—plus, a bevy of fresh produce like asparagus, pea tendrils and bright citrus, this breakfast-themed box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely, light French toast gets an extra boost of flavor from this week’s duck eggs!

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!