Carrot & Apple Slaw with Creamy Poppy Seed Dressing

This refreshing, brightly-colored slaw is a snap to do-ahead.

Ingredients:
4 cups coarsely grated carrots (or carrots cut into very thin matchsticks)
1 apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives

Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey

Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)

2. In a large bowl, toss together the carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.

Maple-Spiced Apples

These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.

Ingredients:
4 apples, peeled, cored and sliced ¼-inch thick
2 tablespoons butter
¼ cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
2 tablespoons maple syrup

Method:

1. Melt butter in a heavy skillet. Add apples and cook over medium heat until they begin to soften.

2. Add brown sugar, ginger, cinnamon and maple syrup. Cook until most of the liquid is evaporated. Keep warm until ready to serve.

Variation: This recipe is also lovely with fall pears instead of apples, or a mixture of the two.

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Gifts from the Garden Recipes

Our April showers seemed to have been followed by even more May showers, but despite the unseasonably cold weather, the garden is providing a colorful pick-me-up for this week’s delivery. Including lilac-hued chive blossoms, ruby-red rhubarb, and verdant rapini, leeks and arugula, in addition to radishes, asparagus and baby potatoes, the spring-fresh box also features egg grattini, Andouille sausage, chicken stock, farm-fresh eggs, and green garlic. Enjoy!

Here are a few recipe ideas for the week:

Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Creamy Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Apple-Rhubarb Crisp

A quick and easy dessert—simply toss apples and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.

Ingredients:
2 cups rhubarb, washed and chopped
4 cups apples, peeled, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the rhubarb and apple slices with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top.

3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.

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