Spring Warm-Up Recipes


As temperatures inch upwards and sunlight continues to grace the gardens, spring is in full swing as evidenced by the bounty of produce filling this week’s box, from pea vines and rhubarb to spring onions, asparagus and golden beets. Accented by Northwest-made accoutrements such as Piri hot sauce, cultured butter flecked with gray sea salt and our own housemade chive blossom vinaigrette, as well as a dozen eggs, imported feta cheese and an elegant Italian white wine, this farm-fresh menu savors the delicate yet bold nuances of this beautiful season.

Here are a few recipe ideas for the week:

Scrambled Eggs with Green Garlic and Cremini Mushrooms
Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.

Baked Orzo with Spinach, Feta & Lemon

Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.

Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.

Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Pan-Braised Radishes & Greens

Pan roasting radish mellows its spice, lending tender texture to this side dish.

Lemon & Butter-Braised Beet Greens

This side makes lovely use of incredibly tender, often-overlooked, beet greens.

Grilled Asparagus with Almond-Parsley Gremolata

A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Lemon & Butter-Braised Beet Greens

This side makes lovely use of incredibly tender, often-overlooked, beet greens.

1 bunch beet leaves, washed
2 tablespoons olive oil
1 tablespoon Cherry Valley Dairy cultured butter with gray sea salt
1 garlic clove, peeled and minced
1-2 teaspoons fresh lemon juice
Sea salt and fresh ground pepper

1. Heat the oil and butter in a large skillet or Dutch oven over low heat, and add the garlic. Cook gently, stirring frequently, until the garlic is fragrant but does not take on any color.

2. Add the moist greens, raise the heat to medium-high, and cover the pan. Cook until the greens wilt, about 2 minutes, shaking the pan once or twice.

3. Remove the cover; if there’s any excess liquid, cook until it evaporates. Toss greens with the lemon juice and pepper. Taste for seasoning and add more sea salt if necessary; serve hot.

Sautéed Beets & Swiss Chard Greens

Cooked in butter and wine, this comforting side dish makes use of both flavorful beets and beet greens.

4-6 Chioggia beets with greens
1 bunch rainbow Swiss chard
3 tablespoons butter
1 shallot
2 tablespoons dry white wine
2 tablespoons water
Sea salt and fresh ground pepper
Crumbled goat cheese (optional)

1. Scrub and peel beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into ¼-inch rounds. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens.

2. In a large sauté pan, melt butter. Sauté shallots. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over occasionally to ensure even cooking.

3. Cook for about 15 minutes or until beets begin to glaze and become tender; add greens and chard. Sauté for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Garnish with fresh-cracked pepper and crumbled goat cheese, if desired.

View Complete Recipe Index

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!