Spring Color Recipes

From blue-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in a rainbow of color! Enjoy the best that spring has to offer with the likes of vivid red and gold beets, pink Cara Cara oranges and verdant leeks, plus fresh spring greens such as pea shoots, Shiso microgreens and Bibb lettuce. Also included in this bright box: Eggs from our heritage breed laying hens, garlic and chive cream cheese from Tunawerth Creamery, a unique organic grain and lentil blend, Italian Rustica bread and fresh herbs plucked straight from the garden.

Here are some 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.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little of this week’s cream cheese; or, add it to your morning oatmeal for an unexpected touch!

Warm Beet Salad with Cara Cara Oranges & Chevre

Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Ingredients:
Roasted beets, sliced and still warm from the oven
1 Cara Cara Orange
½ cup crumbled fresh chevre
¼ cup toasted hazelnuts or pecans, chopped
Fresh-cracked pepper

For the dressing:
½ cup high-quality olive oil
2 tablespoons white wine vinegar
A large pinch of this week’s La Boîte spice blend
1 clove garlic, crushed
Fresh ground pepper

Method:
1. Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm beets.

2. Using a sharp paring knife, cut the tops and bottoms off the orange. Stand the orange up and slice to remove the peel and membrane. Then, slice it crosswise into thin wheels.

3. On a serving platter, arrange the beet slices and then top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled chevre and toasted nuts.

Variation: This salad is also lovely served atop a bed of baby spinach greens.

Southern Charm Recipes

From organic Andouille sausage and Rosita red beans to spicy Cajun cracklins’ and cornbread mix from a famous Seattle eatery, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like mixed baby beets, red Brussels sprouts, spring salad mix and collard greens. This comforting box also includes our own housemade pickles, pimento cheese spread, a sweet lemon loaf cake and crisp apple-pear cider to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
Slow-simmered with chicken stock, herbs and spices, these luscious red beans get an extra-flavorful kick from Andouille sausage.

Braised Collard Greens
These tender greens are a great side dish.

Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.

Cider-Braised Beets

These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.

Ingredients:
1 cup fresh apple cider
1 bunch beets, green tops removed, peeled and cut into ½-inch-rounds
2 tablespoons unsalted butter
2 teaspoons finely-chopped fresh tarragon
Sea salt and fresh ground pepper

Method:
1. Combine 1½ cups water, the cider and butter in a large, deep, non-reactive skillet. Add the beets and enough water, if needed, to barely cover them. Bring to a boil over high heat.

2. Reduce the heat to medium and cover the skillet with the lid ajar. Cook at a brisk simmer until the beets are just tender when pierced with the tip of a small, sharp knife, about 20 minutes. Season the beets to taste with salt and pepper.

3. Using a slotted spoon, transfer the beets to a serving bowl. Sprinkle with the tarragon and serve.

this week's recipes
hearty, healthy italian

farm & garden notes
hello, february

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