Spring Fresh Recipes

As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!

Here are a few recipes ideas for the week:

Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Fruit Crisp
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Flavors of Fall Recipes

Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful fall produce, from Carnival winter squash and purple Daikon radishes to super sweet yellow corn and red Carmen peppers. Celebrate this beautiful bounty with a rich, warm risotto made with our signature chicken stock and local Chanterelle mushrooms, then pumpernickel bread and smoked gorgonzola butter, plus all the ingredients for a warm, homey apple crisp to serve for dessert.

Here are a few recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.

Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!

Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Grilled Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

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

Beer, Brats & Cheese Recipes

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Hearty and heartening, the combination of beer, brats and cheese is a hard one to beat at the end of a long day. Coupled with an array of fresh produce ranging from colorful beets and green cabbage to Yukon Gold potatoes and kale, this week’s lineup features such favorites as sauerkraut, pumpernickel bread and a smoky-sweet BBQ mustard to pair with this very-satisfying trio: Locally-crafted cheddar and Stout bratwurst, Pike Brewing Company’s Extra Stout Ale and our own housemade fresh Cheddar cheese curds. Enjoy!

Here are a few recipe ideas for the week:

Roasted Cipollini Onions
These tender little onions are fabulous served atop bratwurst.

Beer-Braised Cabbage & Celery Root
This flavorful recipe from Emeril Lagasse gets an extra kick from a sauté in dark beer.

Potato Gratin with Cheddar Cheese Curds
Dotted with fresh cheese curds, this decadent gratin makes for an excellent side dish to this week’s bratwurst.

Mashed Turnips & Potatoes
This delicious side dish boasts a beautiful golden color thanks to the combination of Gilfeather turnips and Yukon Gold potatoes.

Apple Crisp
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Fall Favorites Recipes

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Celebrate autumn in all its glory this week: With beautiful produce including Chanterelle mushrooms, crisp apples and sweet Delicata squash, plus provisions like garlic confit, chicken stock and a bouquet garni to help craft a hearty, rich vegetable and bean soup, fall’s best flavors are highlighted in each and every bite. Enjoy these seasonal favorites alongside rich blue cheese, fresh whole grain bread and a robust Italian red wine.

Here are some recipe ideas for the week:

Fall Vegetable & Heirloom Bean Soup
A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Warm Beet Salad with Blue Cheese & Hazelnuts
Topped with blue cheese and toasted hazelnuts, this flavorful salad is incredibly beautiful.

Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.

Fall Apple Crisp
A quick and easy dessert using fresh apples: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

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