This week’s box is fit for brunch, lunch and beyond with a beautiful array of provisions to play around with in the kitchen—from nutty wild rice and slow-simmered chicken stock to Shiitake mushrooms and farm-fresh eggs from our heritage breed laying hens. Also featuring such seasonal favorites as carrots, fennel, radicchio, orchard apples and gorgeous Kakai squash, this lineup is rounded out by fresh multigrain bread, a crisp Rosé and garden-grown herbs—enjoy!
Here are a few recipe ideas for the week:
Wild Rice with Sautéed Shiitake Mushrooms
This hearty, robust dish is excellent warm or made ahead and served at room temperature.
Shiitake Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is a real winner.
Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!
Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this creamy, eggy custard makes for a stunningly-simple dessert.