This week’s box pays homage to the best spring ingredients—baby beets, snap peas, ruby-red rhubarb—while looking forward to summer with the first of the local strawberries. Have fun experimenting in the kitchen with all the provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausages, golden wildflower honey and Sauk Farm honeycrisp apple cider, plus our housemade crème fraîche, creamy chevre cheese, almond fruit crisp topping, and of course, farmstead eggs to scramble, poach or fry as you please!
Here are some recipe ideas for the week:
Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.
Baby Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.