Punched up with bright spring onions, these scrambled eggs are divine.
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.
2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.
3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.
This mix produces light and fluffy biscuits every time.
Farm & Larder biscuit mix
¾ cup milk, plus 1 tablespoon
1. Preheat the oven to 400°. Add the biscuit mix to a large mixing bowl. Measure ¾ cup milk (set aside 1 additional tablespoon). Add the milk to the dry mixture, and stir with a fork until the mixture just comes together.
2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Re-roll the scraps, you should be able to get 2 or 3 more biscuits out of it.
3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of milk. Bake for 15-17 minutes or until lightly golden. Remove from the oven and allow biscuits to slightly cool before serving.
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.
1 large loaf Challah bread
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
1. Preheat the oven to 250°.
2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.
Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!
Here are a few recipe ideas for the week:
Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.
Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!