Glorious May Recipes
The arrival of May means spring truly is in swing as we are starting to see warmer weather forecasts and various crops beginning to ripen in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from locally-foraged morel mushrooms and baby butter lettuces to pac choi and herbs like mint, chives and parsley. Also included: Fresh challah bread, our handcrafted chicken stock and a truly-special Grana-style cheese that’s been aging in the cheese cave for three years. Enjoy!
Here are some recipe ideas for the week:
Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.
Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.
Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.
Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!
Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a sunny spring afternoon.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!
April Showers Recipes
The saying seems to be holding true this month, with both drippy showers and beautiful flowers gracing us in abundance at the farm. Thus inspired by our mercurial spring weather, this week’s menu includes a comforting cauliflower soup freshened up with dried Porcini mushrooms, plus Gruyère cheese bread and robust salad greens topped with our housemade blue cheese-hazelnut vinaigrette. A wide assortment of produce, from English shelling peas and arugula rapini to beautiful purple baby artichokes, rounds out this springtime-fresh box.
Here are a few recipe ideas for the week:
English Shelling Peas with Parsley Compound Butter & Mint
This beautiful side is accented by stewed pearl onions, fresh Romaine and bright mint.
Baby Romaine Salad with Blue Cheese-Hazelnut Vinaigrette
Scattered with toasted hazelnuts and marbled blue cheese crumbles, this salad is incredibly satisfying.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Braised Baby Artichokes with Garlic
This colorful dish embraces spring with fresh garlic and purple baby artichokes.
Roasted Baby Carrots with Parsley Compound Butter
Sweet baby carrots are roasted and tossed with our signature compound butter for this simple side.
Ingredients:
1/2 pound baby carrots, green tops trimmed leaving about 1 inch of stem for color
1 teaspoon olive oil
1 tablespoon parsley compound butter, at room temperature
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°.
2. Peel baby carrots and place in a bowl. Toss with olive oil, then season with salt and pepper.
3. Roast in the oven for 15 minutes, until carrots are tender. Toss with parsley compound butter and serve warm, topped with additional chopped fresh parsley if desired.
Forager’s Delight Recipes
From red radishes and baby golden beets to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with a light and lovely pasta featuring sautéed fiddleheads, green garlic and parsley butter, plus fresh puntarelle, sorrel and Rumex ‘Raspberry Dressing’ greens. Add to this a loaf of garlic fougasse, a light Zinfandel and housemade galette dough to pair with apples, and let the flavors of spring delight everyone at the table.
Here are a few recipe ideas for the week:
Casarecce Pasta with Sautéed Fiddleheads
This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.
Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of tarragon and white balsamic vinegar.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Rustic Apple Galette
This country-style tart is kissed with brown sugar and a gorgeous honey glaze.
