Spring Awakening Recipes

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!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

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