A quick and easy dessert—simply toss apples and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
2 cups rhubarb, washed and chopped
4 cups apples, peeled, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and apple slices with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
From spicy Andouille sausage and hand-milled Carolina grits to our own mix for light and fluffy biscuits, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like Hakurei turnips, Pink Beauty radishes and fresh garden greens, plus strawberries and rhubarb to whip up a delicious crisp for dessert. This comforting box also includes farm-fresh eggs, Spoon Full Farm Sun Sauce and sheep’s milk cheese to complement this classic, down-home-style spread. Enjoy!
Here are a few recipe ideas for the week:
Biscuits
This mix produces light and fluffy biscuits every time.
Classic Southern Potato Salad
A great side for this week’s Southern-inspired fare.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.
Strawberry-Rhubarb Crisp
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.
Ingredients:
2 cups rhubarb, washed and chopped
4 cups strawberries, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the rhubarb and strawberries with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.
3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.
Ingredients:
1 cup heavy cream
½ cup crème fraîche
1 tablespoon granulated sugar*
Method:
1. Chill the bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes.
2. Place all of the ingredients in the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk all of the ingredients until medium peaks form, about 5 to 6 minutes.) Serve immediately.
* Feel free to sub in your favorite sweetener here; our favorites are honey or even a splash of bourbon maple syrup!
