Green Garlic Salad Dressing
A bright, punchy vinaigrette—perfect tossed with this week’s peppery watercress.
Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper
Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).
2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.
3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Frittata with Mushrooms & Asparagus
This golden frittata folds tender morels, crisp spring veggies, and creamy eggs into one irresistible skillet meal perfect for brunch or a light supper.
Ingredients:
6–8 farm-fresh eggs
½ cup mixed jarred mushrooms
1 small bunch asparagus, trimmed and cut into 1-inch pieces
1 small bunch baby broccoli, chopped
1 small shallot, finely diced
2 tablespoons olive oil
¼ cup whole milk or cream
⅓ cup goat cheese or grated Gruyère (optional)
Sea salt and fresh ground pepper, to taste
Fresh herbs (chives, parsley, or tarragon), for garnish
Method:
1. Preheat the oven to 375°.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add shallots and cook until soft, about 2 minutes. Add mushrooms and cook until tender and golden, then stir in asparagus and baby broccoli. Cook for another 3–4 minutes until just tender. Season with salt and pepper.
3. In a bowl, whisk the eggs with milk or cream, and a pinch of salt. Stir in cheese if using. Pour the egg mixture over the vegetables in the skillet. Stir gently to combine, then let cook undisturbed for 2–3 minutes until the edges begin to set.
4. Transfer the skillet to the oven and bake for 10–12 minutes, or until the frittata is puffed and set in the center. Let cool slightly, then garnish with fresh herbs. Slice into wedges and serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Citrus & Fromage Blanc Bowl
Bright citrus, sweet fruit, and silky fromage blanc come together in a fresh, lightly sweet finish to your brunch spread.
Ingredients:
2 Cara Cara oranges, peeled and sliced
1 red D’Anjou pear, sliced
½ cup Bellsong Creamery fromage blanc
Honey, for drizzling
Fresh herbs or citrus zest (optional)
Method:
1. Arrange citrus and pear in a shallow bowl. Spoon over the fromage blanc, letting it settle naturally among the fruit.
2. Drizzle with honey and finish with a touch of citrus zest or fresh herbs, if you like. Serve immediately for a bright, simple finish to your brunch.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Ingredients:
1 small head green cabbage, cored and shredded (about 10 cups)
3 tablespoons unsalted butter
¼ cup all-purpose flour
2 cups whole milk, warmed
¼ cup plus 1 tablespoon grated Grana-style cheese
1 tablespoon lemon zest
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 350°. Bring 1-inch-deep salted water to a boil in a Dutch oven or large pot. Add the cabbage. Cover, and steam, stirring occasionally, until tender, about 5 minutes. Drain, and let cool slightly. Squeeze out excess water using a kitchen towel.
2. Melt butter in a medium saucepan over medium heat. Stir in flour, and cook until bubbling but not browning, 1-2 minutes. Slowly whisk in milk. Cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 2 minutes. Remove from heat; add ¼ cup cheese and the lemon zest. Immediately fold cabbage into sauce. Season with salt and pepper.
3. Spoon mixture into a shallow (6-cup) casserole dish. Sprinkle with remaining tablespoon of cheese. Bake until bubbling, 30-35 minutes. Let stand for 5 minutes before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Farmhouse Croque Madame
A cozy twist on the French classic, made with Gruyère cheese bread, Bellsong butter, and our own farm eggs. Hint: It is delicious served with a radicchio salad on the side!
Ingredients:
4 thick slices Gruyère cheese bread
4 ounces Italian sausage
2 tablespoons Bellsong grey sea salt butter, plus more for toasting
1 tablespoons flour
¾ cup buttermilk or whole milk
½ cup grated Gruyère cheese
1 teaspoon Dijon mustard
Salt and freshly ground pepper, to taste
2 eggs
Fresh chopped herbs, such as thyme or parsley, for garnish
Method:
1. In a skillet over medium heat, cook the Italian sausage until browned and fully cooked, breaking it into crumbles. Transfer to a plate and keep warm.
2. In the same pan, melt the butter over medium heat. Whisk in flour and cook for 1 minute, then slowly whisk in buttermilk until smooth and slightly thickened. Stir in Dijon and half the Gruyère cheese until melted. Season with salt and pepper.
3. Butter one side of each bread slice. Place two slices butter-side down on a baking sheet, top with sausage and a spoonful of cheese sauce, then a second slice of bread (butter-side up). Heat a skillet or griddle over medium heat and toast sandwiches until golden brown on both sides. Transfer to a baking sheet, top each with remaining cheese sauce and shredded Gruyère, and broil 1–2 minutes until bubbly.
4. In a clean pan, fry the eggs sunny-side-up in butter. Place on top of each sandwich. Garnish with herbs and a crack of black pepper. Serve warm with a light side salad—or enjoy with a drizzle of Bella Luna wildflower honey for a sweet-savory brunch treat.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Winter Squash, Leek & Green Garlic Frittata
A beautiful way to use the farm eggs—perfect for brunch, lunch, or a light supper with salad.
Ingredients:
8 farm-fresh eggs
1 cup roasted winter squash (see the method from Pasta Bake recipe, or roast fresh cubes)
1 leek, thinly sliced
1 stalk green garlic, thinly sliced
2 tablespoons olive oil
Salt and pepper
Optional: grated cheese (Parmesan or a mild goat cheese works beautifully)
Method:
1. Preheat the oven to 375°.
2. In an oven-safe skillet, heat olive oil over medium heat. Add leek and green garlic and sauté until softened, about 5 minutes. Stir in roasted squash and warm through. Whisk eggs with salt and pepper. Pour over vegetables. Cook on the stovetop for 3–4 minutes, until edges begin to set.
3. Transfer to the oven and bake for 10–15 minutes, until the center is just set. Let rest a few minutes before slicing.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Jammy Eggs with Morels & Herbs on Toast
Earthy morel mushrooms, silky jammy eggs, and fresh garden herbs come together atop crisp toast in this simple spring dish that feels equally suited to brunch, lunch, or a light supper.
Ingredients:
4 slices rustic bread, toasted
2 tablespoons olive oil or butter
8 ounces morel mushrooms, cleaned and halved if large
2 spring onions, thinly sliced
4 eggs
2 tablespoons chopped fresh herbs (parsley, chives, thyme, or mint)
Zest of 1 lemon
Sea salt and freshly cracked black pepper
Flaky salt, for serving
Method:
1. Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to an ice bath and peel once cool enough to handle.
2. Meanwhile, heat the olive oil or butter in a skillet over medium heat. Add the morels and spring onions and sauté for 5–7 minutes, until tender and lightly golden. Season with salt and pepper.
3. Arrange the toasted bread on plates and spoon the warm mushroom mixture over top.
4. Halve the jammy eggs and place over the toast. Finish with fresh herbs, lemon zest, flaky salt, and a few grinds of black pepper before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Winter Salad of Radicchio, Endive, Cara Cara & Apple
Bright citrus, crisp apples, and gently bitter winter greens make this refreshing salad the perfect companion to rich risotto.
Ingredients:
2 cups radicchio, torn into bite-size pieces
2 Belgian endive, sliced lengthwise
1 Cara Cara orange, peeled and segmented
½ Granny Smith apple, thinly sliced
¼ small yellow onion, shaved thin
Dressing:
3 tablespoons olive oil
1 tablespoon fresh Cara Cara orange juice
1 teaspoon apple cider vinegar
1 teaspoon honey
Pinch sea salt
Method:
1. Whisk together dressing ingredients until emulsified.
2. In a large bowl, gently toss radicchio, endive, apple, onion, and orange segments with dressing. Serve immediately so the greens stay crisp.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.
Ingredients:
F&L cornbread mix
1/3 cup vegetable oil
1 cup milk
1 egg
Butter or vegetable oil, for greasing pan
Method:
1. Place a 10-inch skillet in the oven and preheat the oven to 425°.
2. In a large mixing bowl, whisk together the eggs, oil and milk. Add in the cornbread mix and stir until just combined.
3. Carefully remove the preheated skillet from the oven. Add a tablespoon of butter or oil to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 20 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.