The Italian Spring Recipes

This week’s lineup combines a bevy of fresh spring produce—from verdant greens to vibrant red radishes—with the soulful flavors of Italy, also including smoky, nitrate-free bacon, fresh bucatini pasta, and silky duck eggs that are all begging to star in pasta carbonara for supper (see the enclosed recipe suggestions for that one!). Also including fun Italian-style pantry provisions such as pillowy focaccia bread, farmstead Caciotta cheese and soft amaretti cookies with chocolate, as well as spring daffodils, this box will transport you abroad, all without leaving your very own kitchen. Mangia!

Here are a few recipe ideas for the week:

Duck Egg Carbonara Pasta with Bacon
Creamy and indulgent, simple and satisfying, this classic-style carbonara dish gets an added boost from this week’s silky duck eggs.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!

Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables.

Radicchio Salad with Cara Cara & Blood Oranges

This lovely salad from Ina Garten is sure to brighten up even the gloomiest gray day.

Ingredients:
1 cup (2-4) shallots, peeled and thinly sliced into rings, and separated
2 tablespoons apple cider vinegar
1/2 head each of Treviso and Rosalba radicchio, halved, cored and shredded like slaw
8 ounces baby arugula
2 Cara Cara oranges, peeled and sliced into thin half-rounds
2 blood oranges, peeled and sliced into thin half-rounds
⅔ cup pitted Kalamata olives
½ cup freshly-squeezed lemon juice
½ teaspoon Dijon mustard
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

2. In a large serving bowl, combine both radicchio, the arugula, both oranges and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly to combine (discard vinegar).

3. In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt and ½ teaspoon pepper. While whisking, slowly add in the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with an additional pinch of salt, toss well and serve.

Get Your Greens Recipes

We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty⁠—from Lacinato kale and pea shoots to baby lettuces and arugula⁠—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!

Here are a few recipe ideas this week:

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

Spring Color Recipes

From meaty, charcoal-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in color! Enjoy the best that spring has to offer with the likes of vivid bunching scallions, leeks, Boro red beets, Wild Twist apples and radishes, plus fresh spring “greenery” such as pea shoots, arugula and broccoli microgreens. Also included in this bright box: Farm-fresh eggs from our heritage breed laying hens, a Chilean Sauvignon Blanc, Challah bread and chives plucked straight from the herb garden. To spring!

Here are a few recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, and yet delicate and fresh.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

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