Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.

Here are a few recipe ideas for the week:

Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

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

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Crème Fraîche Salad Dressing

Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper

Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.

2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

Potato Salad with Crème Fraîche & Mint

This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper

Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.

2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.

Black Radish Cream

Substitute this zingy spread for horseradish in your favorite recipes.

Ingredients:
1 cup coarsely-grated black radish*
1 cup sour cream or crème fraîche
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano or chives, chopped
Sea salt and fresh ground pepper

Method:
1. Combine all ingredients. Check for seasoning and add salt and pepper as desired. Chill before serving.

*To grate the radish, first trim the radishes from their green tops, and then wash and scrub their tough outer skin. Then, using the large holes of a standard cheese grater, grate the radish flesh on a paper towel-lined plate. Use paper towel to then squeeze any excess moisture from grated radish, then incorporate as described above.

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