This week’s lineup is truly color-rich, from ruby-red rhubarb and bright green asparagus to beautiful lemons, French Breakfast radishes and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: wild mushroom duxelles, chicken stock and Arborio rice for risotto, plus multigrain bread, herbed fromage blanc and our own F&L rhubarb cake mix.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled turnips or potatoes!
F&L Rhubarb Cake
Moist and incredibly flavorful, this cake comes together in just minutes!