From pungent black radishes and earthy Cremini and Shiitake mushrooms to organic pork and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by such sauté-ready produce as broccolini, cabbage, carrots and scallions, as well as fragrant herbs and salad mix, the colorful box also includes fresh Pain au Levain bread, our housemade granola and signature chicken stock; enjoy!
Here are a few recipe ideas for the week:
Garlic-Ginger Pork & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.
Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!
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.
Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.
This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!
Here are a few recipe ideas for the week:
Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.
Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.
Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!
Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.
Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit and Cara Cara oranges!
Ingredients:
2 cups citrus fruit
6-8 baby fennel bulbs
½ cup good quality olives, green or black
4 tablespoons olive oil
Sea salt
Method:
1. Peel and slice orange or grapefruit into small segments, removing the membrane when you come across it. Reserve half to use for the dressing. Slice the fennel, ideally with a mandolin, or as thinly as you can. Reserve some of the green fennel tops for garnish.
2. Toss the fennel, orange slices and olives in a bowl together.
3. In a small separate bowl, combine citrus juice, the extra virgin olive oil and salt and whisk to form an emulsion. Dress the salad with this mixture and garnish with some fennel tops.
From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.
Here are a few recipe ideas for the week:
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Citrus-Beet Slaw
A refreshing, spring take on classic coleslaw!
Spring Salad with Deviled Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.
Deviled Eggs
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.
Rhubarb Bread Pudding
A springtime take on classic bread pudding!
Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!
