Spring Color Recipes

From meaty, charcoal-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in color! Enjoy the best that spring has to offer with the likes of vivid bunching scallions, leeks, Boro red beets, Wild Twist apples and radishes, plus fresh spring “greenery” such as pea shoots, arugula and broccoli microgreens. Also included in this bright box: Farm-fresh eggs from our heritage breed laying hens, a Chilean Sauvignon Blanc, Challah bread and chives plucked straight from the herb garden. To spring!

Here are a few recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, and yet delicate and fresh.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

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

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!)