Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—rainbow Swiss chard, ruby-red rhubarb and bright green garlic—all while looking forward to summer with colorful sweet pea blossoms and the first locally-grown strawberries of the season to enjoy with freshly-baked shortcakes and silky crème fraîche. In addition to this sweet sampling, other provisions in this bright lineup include: Jewish rye bread, fresh eggs from the henhouse and soft, spreadable sheep’s milk cheese from Harmony Fields, plus Meyer lemons and tender Little Gem lettuce greens.

Here are a few recipe ideas for the week:

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette; try drizzling it over this week’s Little Gem lettuce greens.

Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or freshly-toasted rye bread.

Strawberry-Rhubarb Coffee Cake
We love this moist coffee cake morning, noon or night!

Strawberry Shortcakes with Crème Fraîche
Topped with our housemade crème fraîche and ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.