Hello, March Recipes

And, we’re back! The first few days of March brought with it some most welcome sunshine and some subtle signs of the changing seasons. This week’s box perfectly captures this moment between winter and spring with bucatini pasta, Delicata squash, earthy duxelles and fresh spinach all at your disposal for a cozy-comforting supper, and then light and bright flavors courtesy of our cardamom pear butter, tangy Greek yogurt and even a raspberry-kissed chocolate bar. Enjoy these provisions alongside multigrain bread and farm-fresh eggs; we’ve also included fresh new ideas for cooking up that bevy of beautiful root vegetables.

Here are a few recipe ideas for the week:

Bucatini with Delicata Squash, Spinach & Duxelles
This lovely combination of earthy mushrooms and fresh produce is both hearty and healthful!

Ginger-Carrot Soup
This bright soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for winter and beyond.

Baby Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Roasted Winter Vegetables with Chili-Soy Glaze
Freshen up your roasted vegetable routine with this spicy-savory glazed version.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this flavorful, incredibly-easy cauliflower recipe is a keeper.

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

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