It’s officially spring—and though our days continue to be drippy, the gardens are beginning to show new life as the first of the spring onions, rhubarb and new greens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with roasted garlic fougasse bread, cherry-almond fruit crisp topping and our housemade strawberry preserves all helping to accent a bevy of produce that includes snow peas, baby bok choy and fennel. Crack open a bottle of Pinot Noir, pop a fresh rhubarb crisp in the oven and enjoy the first taste of the season!
Here are a few recipes ideas for the week:
Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.
Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Golden Beet Salad with Chevre & Shaved Fennel
Tossed with a Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.