Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with mixed lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Ingredients:
1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper
Method:
1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!
Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.
Ingredients:
8 large eggs
1 cup Farm & Larder crème fraîche
Pinch nutmeg
3 tablespoons chopped fresh parsley
3 tablespoons snipped fresh chives
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°.
2. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
3. Place a heaped tablespoon of crème fraîche in the bottom of a small individual ramekin or custard cup*, followed by a sprinkling of parsley and chives. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with an additional pinch each of salt, pepper and nutmeg. Repeat with remaining ramekins.
4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
5. Bake for 15 minutes or until the egg yolks are set to your liking. Finish each serving with additional chopped herbs.
*This dish can also be made in a large baking dish, or even in a few smaller baking dishes. Spread a thin layer of cheese and herbs on bottom, carefully crack eggs and space out evenly, then dollop additional cheese and add water as directed above.
Spring Delights Recipes
Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!
Here are a few recipe ideas for the week:
Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.
Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.
3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.
4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.