All signs point to spring—budding trees in the orchard, fresh garden greens and the official kick-off of the season this Friday, March 20. Spring fare takes center stage in this week’s basket, too, with all the ingredients for a light stracciatella soup crafted from rich chicken stock, silky eggs and housemade kale-hazelnut pesto, plus rustic Italian bread, a crisp Pinot Gris and produce including radishes, curly kale rapini and Cremini mushrooms. Enjoy!
Here are a few recipe ideas for the week:
Accented with our kale-hazelnut pesto, this nourishing soup is incredibly light and silky.
Spring Greens with Easter Egg Radish Rounds
This refreshing salad boasts a delightful crunch courtesy of spring-fresh radish slices.
Kale Rapini with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.