From meaty, charcoal-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in color! Enjoy the best that spring has to offer with the likes of vivid bunching scallions, leeks, Boro red beets, Wild Twist apples and radishes, plus fresh spring “greenery” such as pea shoots, arugula and broccoli microgreens. Also included in this bright box: Farm-fresh eggs from our heritage breed laying hens, a Chilean Sauvignon Blanc, Challah bread and chives plucked straight from the herb garden. To spring!
Here are a few 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.
Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, and yet delicate and fresh.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!
Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)
Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.
Starring a beautiful roasted carrot and ginger soup, this week’s delivery fittingly celebrates the season’s most colorful offerings, from ruby-red rhubarb and bright green asparagus to baby red beets and purple spring onions, plus fresh-cut yellow daffodils straight from the Skagit Valley. Complemented by a fruity French Sauvignon Blanc, rich and silky crème fraîche and beautiful oversize duck eggs, this color-rich lineup is fit for brunch, lunch and beyond.
Here are a few recipe ideas for the week:
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Baby Red Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.
Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.
