Rhubarb-Thyme Jam

This sweet-and-savory spread would be delicious on toasted crostini with chevre cheese; or, add it to your morning oatmeal for an unexpected touch!

Ingredients:
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper

Method:
1. In a small saucepan over medium-high heat, combine all the ingredients.

2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.

Apple of Our Eye Recipes

From dried fruit and pie-spiced pecan-almond butter to crisp-pressed cider and Jonagolds from the orchard, this week’s lineup is filled with apple-themed delights, as well as other fresh provisions to keep you cozy during these chilly days, like Skagit River Ranch bacon, egg grattini pasta, and stollen fruit loaf. Also in your box: Farm-fresh eggs, a Columbia Valley Chardonnay and winter all-stars such as Chantenay carrots, Badger Flame beets and Delicata squash. Enjoy!

Here are a few recipe ideas for the week:

Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!

Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Carrot & Apple Sauté with Rosemary
This fun combination sings with fresh flavor!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.

Raisin Bread Crostini

With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!

Ingredients:
Raisin loaf
Olive oil
Sea salt and fresh ground pepper

Method:
1. Thinly slice the raisin loaf into ¼-inch-thick pieces with a serrated knife and place slices on a baking sheet.

2. Drizzle lightly with olive oil and sprinkle with salt and pepper, then slip pan into a 375º oven and bake crostini for 10-15 minutes, until bread is golden brown and slightly crisp. Remove from oven, and serve warm or at room temperature. (Can be made ahead of time and stored in an airtight container.)

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Spring Favorites Recipes

Fresh green asparagus to purple radishes, peppery Mesclun greens to pea shoots, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as farm-fresh eggs, fragrant herbs like lovage and petite Cinnamon Cap mushrooms. Also included in this springtime lineup: Italian Rustica bread and Little Apple Treats’ granola cookies kissed with dried apples and lots of chocolate. Enjoy!

Here are a few recipe ideas for the week:

Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Tarragon-Meyer Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!

Rhubarb-Apple Cake
A great baking project for an afternoon at home.

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