Despite the persistence of this year’s April showers, the gardens are beginning to truly sing of spring and this week heralds the arrival of several seasonal favorites—from ruby-red rhubarb and fava beans to perky sunflower shoots and beautiful golden beets. Enjoy these beloved beauties alongside freshly-baked Pain au Levain bread, our own silky crème fraîche and eggs from our heritage breed laying hens, plus crisp apples, Meyer lemons, flavorful chives, spring onions and more; enjoy!
Here are a few recipe ideas for the week:
Braised Spring Potatoes with Garlic
The secret to this simple and quick braised recipe is the chicken stock, which reduces down to a syrup, coating the potatoes in a meaty glaze.
Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)