Lemon Olive Oil Cake

This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

Ingredients:
Farm & Larder lemon olive oil cake mix
½ cup olive oil
1 cup milk or buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
¾ teaspoon vanilla extract
¾ cup crème fraîche or whipped cream

Method:
1. Preheat the oven to 350°. Grease a 9-inch cake pan or cast iron skillet with 2-inch sides with some of the olive oil.

2. Whisk together milk or buttermilk, eggs, lemon peel, vanilla, and olive oil. Pour the cake mix into this milk mixture and fold together with a spatula until just combined; do not over-mix. Scrape batter into greased pan and spread evenly.

3. Bake for 30 minutes, or until a cake tester comes out clean and cake pulls away from sides of pan. Immediately run a knife around edge of cake, and turn cake out onto a cooling rack. Allow cake to cool before cutting.

4. To serve, slice cake into wedges and top with your choice of fresh berries and a generous dollop of crème fraîche.

For optional cake glaze: Combine ¾ cup powdered sugar and 1 tablespoon fresh lemon juice, adding more lemon juice if needed. Drop by spoonfuls over cake after it has been placed on cooling rack, spreading within half an inch of the cake’s sides.

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The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.

Cornmeal, Parmesan & Thyme Crackers

Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.

Ingredients:
1 cup medium-grind cornmeal
1 cup all-purpose flour, plus more for dusting
¾ cup warm water
¼ cup shredded Parmesan cheese
3 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt, divided
Fresh ground black pepper
1 teaspoon fresh thyme leaves, divided

Method:
1. In the work bowl of a food processor, combine the cornmeal, flour, water, Parmesan, 1 teaspoon of the salt, and pepper. Blend until the mixture forms a ball. Remove the ball from the processor and wrap tightly with plastic wrap. Let rest for 30 minutes.

2. Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. Divide the dough into 4 portions, covering the pieces you are not working with in plastic wrap.

3. Lightly dust a work surface with flour and roll out one piece of dough to ⅛-inch thick. Sprinkle the surface with ¼ of the thyme and ¼ teaspoon of salt. Gently roll the dough to embed the toppings. Cut the crackers into your desired shape and size. (A chef’s knife, pizza cutter or cookie cutters all work well here!) Repeat with the remaining balls of dough.

4. Put the crackers fairly close together, but not touching, on the sheet. Bake until edges turn golden and crisp, 15 to 18 minutes. Cool completely; store in an airtight container at room temperature for up to 2 weeks.

Spring Sunshine Recipes

This week’s beautiful weather sure has jump-started the gardens! Crisp and crunchy, verdant and vivacious, the flavors of spring are thus freshening up this week’s lineup with such ingredients as pea and sunflower shoots, purple sprouting broccoli, leeks and chives. Also featuring fresh pappardelle pasta, Skagit River Ranch Italian sausage, Tunawerth cream cheese, our own duxelles and cornichons, plus top-quality baking ingredients, this box of seasonal favorites invites you to immerse yourself in the kitchen before heading back outside with a full plate and a glass of wine to enjoy!

Here are a few recipe ideas for the week:

Pappardelle Pasta with Duxelles & Italian Sausage
This light, creamy pasta is a show-stopper, topped with mushrooms duxelles and savory sausage.

Spring Greens Salad
Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!

Oven-Roasted Leeks
Seasoned with salt and pepper, roasted spring leeks make for a satisfying side dish.

Buttered New Potatoes with Fresh Herbs
This simple recipe from Ina Garten brings out the buttery flavor of new potatoes.

Quick-Pickled Sweet Onions
These snappy little onions are fantastic served on sandwiches and salads.

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