Spring in Swing Recipes

All signs point to spring—budding trees in the orchard, cheery daffodils popping out of the soil and the arrival of fresh spring “greenery” from the gardens in the form of asparagus, micro broccoli and rainbow Swiss chard, plus sunflower and pea shoots. Thus, spring fare takes center stage in this week’s basket, with a housemade potato-leek soup, imported pasta and flaky smoked salmon all to help accent the bevy of produce that also includes cauliflower, Koru apples and leeks—so open up our delivery, perhaps nibble a Dick Taylor chocolate bunny as you peruse recipes, and then enjoy all that the season has to offer!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is quite versatile: Use any combination of your favorite hearty greens!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Season to Season Recipes

With the swing from cloudy and drippy to amazingly-sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, corn, late season blueberries and unique purple Islander peppers continue to delight alongside new offerings like Delicata squash and beautiful Shipova pears. Also included: Gruyère cheese bread, farm-fresh eggs and red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Watermelon Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!

Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Roasted Delicata Squash
Buttery and incredibly delicious, Delicata squash is wonderful roasted with just a touch of brown sugar and red pepper flakes.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, organic beef chorizo sausage from Skiyou Ranch and a bounty of late summer produce to serve on those tasty tacos or alongside, from heirloom tomatoes, fennel and sweet corn to smoky peppers and white Chanterelle mushrooms. Also included: Freshly-baked multigrain bread, a crisp Rosé wine and organic raw peanuts from Alvarez Farms. Enjoy!

Here are a few recipe ideas for the week:

Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Red Bullhorn peppers lends themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!

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