Soy-Marinated Jammy Eggs
A beloved topping for ramen and udon alike, these jammy eggs feature tender whites and rich, golden yolks infused with a savory soy marinade. Make them a day ahead for maximum flavor.
Ingredients:
4 farm fresh eggs
¼ cup soy sauce
¼ cup water
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1 scallion, sliced
Method:
1. Bring a saucepan of water to a gentle boil. Carefully lower the eggs into the water and cook for 7 minutes. Transfer immediately to an ice bath and cool completely. Peel the eggs and set aside.
2. In a small bowl or jar, combine the soy sauce, water, rice vinegar, honey, and scallion. Add the peeled eggs to the marinade, ensuring they are mostly submerged. Refrigerate for at least 4 hours or overnight. Slice in half and serve atop noodle bowls, rice dishes, or salads.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!
Ingredients:
1 pound fava beans
Method:
1. Peel: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. (There are usually 4 to 5 beans per pod.) The beans have a waxy outer coating, which you’ll need to remove.
2. Prep: Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The waxy coating will slip then right off.
3. Cook: From here, steam the beans until tender in a steamer basket or covered in the microwave, 3-5 minutes.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Ingredients:
1 large bunch radishes
1½ tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
Sea salt
Method:
1. Preheat the oven to 450°. Brush a large heavy-duty rimmed baking sheet with olive oil. Cut off all but ½ inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in a medium bowl. Add 1½ tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on the prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
2. Melt butter in a heavy small skillet over medium-high heat. Add a pinch of coarse kosher salt to the skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
3. Transfer roasted radishes to a serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Spring Risotto with Wild Mushrooms, Asparagus & Herbs
Earthy mushrooms, tender asparagus, and creamy Arborio rice come together in this elegant spring risotto—rich, comforting, and brightened with fresh herbs and lemon.
Ingredients:
1½ cups Arborio rice
4 cups chicken stock
½ cup white wine (optional)
½ finely chopped onion or shallot
1–2 tablespoons chopped garlic (optional)
8 tablespoons butter or olive oil (or a mixture)
¼ cup grated Grana cheese
2 tablespoons chopped parsley
2 cups mixed wild mushrooms, washed, trimmed as needed, and sautéed in butter until golden brown
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 teaspoon lemon zest
Pea shoots, for garnish
Sea salt and freshly ground black pepper, to taste
Method:
1. Prep your components: In a saucepan, bring the chicken stock to a boil, then reduce to a low simmer to keep warm. Bring a small pot of salted water to a boil. Blanch asparagus for 1–2 minutes until bright green and just tender. Drain and set aside.
2. In a large saucepan over medium-low heat, melt 4–5 tablespoons butter. Add onion and cook until soft but not browned. Stir in garlic and cook for another minute. Add Arborio rice and stir for about 1 minute until lightly translucent at the edges. Add a ladleful of warm stock and stir until nearly absorbed. Continue adding stock gradually, stirring frequently. Add the wine along with one of the ladles of stock, if using. Continue cooking until the rice is creamy and tender, about 20–25 minutes total.
3. To finish, stir in remaining butter, Grana cheese, parsley, asparagus, lemon zest, and most of the sautéed mushrooms. Season with salt and pepper. Spoon into bowls and top with the remaining mushrooms, extra cheese, and a tangle of fresh pea shoots.
Variation: Try topping each individual portion of risotto with a fried duck egg for a truly decadent finish!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Mushroom Toasts with Bellsong Cheese
Golden toast piled high with buttery mushrooms, creamy Bellsong cheese, and fresh herbs—simple, rustic, and deeply satisfying.
Ingredients:
4 thick slices Pain au Levain bread
2 tablespoons butter or olive oil
3 cups mixed mushrooms, sliced
1 clove garlic, minced
4 ounces Bellsong cheese
1 tablespoon chopped parsley
Sea salt and black pepper
Pea shoots, for garnish
Method:
1. Toast or grill the bread until golden and crisp.
2. In a skillet over medium-high heat, melt butter and sauté mushrooms until deeply golden, about 8–10 minutes. Add garlic and cook for 1 minute more. Season with salt and pepper.
3. Spread or crumble Bellsong cheese onto warm toast and top with mushrooms. Finish with parsley and a tangle of pea shoots before serving.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Fingerling Potato Homefries
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Ingredients:
1 pound baby or fingerling potatoes, such as this week’s German Butterball potatoes
1 medium yellow onion, peeled and diced
Olive oil
Sea salt and fresh ground pepper
Pinch red pepper flakes
3 tablespoons fresh parsley, chopped
Method:
1. Place the potatoes in a pot, cover with water and season the water abundantly with salt. Bring to a boil and cook the potatoes until a fork slides in and out of them easily. Drain potatoes and cool.
2. Coat a large sauté pan generously with olive oil. Add the onions, season with salt and bring the pan to a medium high heat. Add the crushed red pepper flakes and sauté for 7 to 8 minutes or until the onions are soft and wilted but do not have any color.
3. Using the heel of your hand, smash the boiled potatoes to flatten and to break apart. Add to the pan, toss with onions and then flatten them against the bottom of the pan so they begin to form a crust. Repeat this process a few times to cover the bottom of the pan. Season with salt and toss with the chopped parsley.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.
Ingredients:
1 head cauliflower, leaves removed
2 ½ cups dry white wine
½ cup olive oil
¼ cup kosher salt
3 tablespoons lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
Additional olive oil and sea salt for garnish
Method:
1. Preheat oven to 475°. Bring wine, oil, kosher salt, lemon juice, butter, red pepper flakes, sugar, bay leaf and 8 cups water to a boil in a large stock pot.
2. Add cauliflower, reduce heat and simmer, turning occasionally until knife easily inserts into center, about 25 minutes.
3. Using two slotted spoons, removed cauliflower from pot and transfer to rimmed baking sheet, draining well. Roast until brown all over about 30-40 minutes.
4. Transfer cauliflower to serving platter, drizzle with olive oil and a sprinkling of sea salt.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Ingredients:
1 cup fresh apple cider
1 bunch beets, green tops removed, peeled and cut into ½-inch-rounds
2 tablespoons unsalted butter
2 teaspoons finely-chopped fresh tarragon
Sea salt and fresh ground pepper
Method:
1. Combine 1½ cups water, the cider and butter in a large, deep, non-reactive skillet. Add the beets and enough water, if needed, to barely cover them. Bring to a boil over high heat.
2. Reduce the heat to medium and cover the skillet with the lid ajar. Cook at a brisk simmer until the beets are just tender when pierced with the tip of a small, sharp knife, about 20 minutes. Season the beets to taste with salt and pepper.
3. Using a slotted spoon, transfer the beets to a serving bowl. Sprinkle with the tarragon and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Pickled Red Cabbage & Onions
A bright, zippy condiment that adds crunch and color to everything from bagels and eggs to roasted vegetables and grain bowls.
Ingredients:
2 cups red cabbage, thinly sliced
½ red onion, thinly sliced
¾ cup apple cider vinegar (or white wine vinegar)
¾ cup water
1 tablespoon honey (or sugar)
1½ teaspoons sea salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
1 small clove garlic, lightly crushed (optional)
Method:
1. In a medium bowl or jar, combine the cabbage and red onion.
2. In a small saucepan, bring the vinegar, water, honey, and salt to a gentle simmer, stirring until dissolved. Remove from heat and add peppercorns, mustard seeds, and garlic, if using.
3. Pour the warm brine over the cabbage and onions, pressing them down so they’re fully submerged. Let sit at room temperature for 20–30 minutes, then transfer to the refrigerator.
4. The vegetables are ready to enjoy once cooled, and will keep well, refrigerated, for up to one week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Polish Sausage, Cabbage & Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!
Ingredients:
1 pound Polish sausage links, poached in water and then sliced into diagonal rounds
1 medium green cabbage, chopped
4 medium potatoes, peeled and diced
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil or butter
4 cups chicken or vegetable broth
1 teaspoon caraway seeds (optional, for extra flavor)
Sea salt and pepper to taste
Fresh parsley, chopped, for garnish
Method:
1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the cabbage, potatoes, caraway seeds (if using), salt, and pepper. Cook for 5-7 minutes until the cabbage starts to soften.
2. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
3. Return the browned sausage to the pot and simmer for another 5-10 minutes, allowing flavors to meld. Ladle into bowls and garnish with fresh parsley. Enjoy this cozy, savory stew with a slice of crusty bread on the side.
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.