Spring Color Recipes

As we say ‘hi’ to March on Wednesday, we also gladly welcome the first glimpses of spring, celebrated this week with a color-rich box that includes such beauties as peppery arugula greens, golden beets and crisp carrots. Centered around a luscious squash bisque crafted from a combination of our favorite winter squash, this lineup also features fresh pumpernickel bread and our housemade almond fruit crisp topping to pair with Honeycrisp apples for dessert. Enjoy!

Here are a few recipes ideas for the week:

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s soup.

Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!

Arugula Pesto
This bright, flavorful pesto is a wonderful way to use up any extra arugula greens from this week!

Winter Squash Butter
Velvety-smooth and creamy, this spread is excellent on pumpernickel bread.

Crispy Fried Shallots
These crisp little nibbles would be wonderful served atop this week’s soup.

Fruit Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

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