Southern Classics Recipes

From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.

Here are a few recipe ideas for the week:

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

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

Deviled Eggs
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Rhubarb Bread Pudding
A springtime take on classic bread pudding!

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!

this week's recipes
asian flavors

farm & garden notes
hello, may!

workshops & events
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