Summer Brunch Recipes

Locally-grown blueberries, heirloom tomatoes and summer squash: This week’s brunch-themed box is packed with some of the season’s all-time best produce, served up alongside such morning time favorites as Skagit River Ranch’s breakfast sausages, freshly-baked cinnamon-raisin bread, locally-roasted coffee and eggs from our heritage breed hens. Also accented by salad-ready escarole greens, soft amaretti cookies, living Genovese basil, sugar snap peas, orange carrots, Persian cucumbers, and much more, this lineup will have your day off to a great start. Enjoy!

Here are a few recipe ideas for the week:

Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.

Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!

Blueberry-Nectarine Buckle

This easy dessert is sure to please the whole family!

Ingredients:
For the topping:
½ stick (¼ cup) cold unsalted butter, cut into small pieces
½ cup sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg

For the batter:
1½ sticks (¾ cup) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon baking powder
1⅓ cups all-purpose flour
½ teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges

Method:
1. Make the topping: In a small bowl, blend together the butter, sugar, flour, cinnamon and nutmeg until the mixture resembles coarse meal; chill the topping while making the batter.

2. Make the batter: In a small bowl with an electric mixer or a stand mixer, cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.

3. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350° oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream or ice cream.

Roasted Rhubarb

This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Ingredients:
14 ounces rhubarb
1 blood or Navel orange (or 1 Meyer lemon)
1 teaspoon of pure vanilla extract
3 tablespoons Demerara sugar

Method:
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.

2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.

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Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—rainbow Swiss chard, ruby-red rhubarb and bright green garlic—all while looking forward to summer with colorful sweet pea blossoms and the first locally-grown strawberries of the season to enjoy with freshly-baked shortcakes and silky crème fraîche. In addition to this sweet sampling, other provisions in this bright lineup include: Jewish rye bread, fresh eggs from the henhouse and soft, spreadable sheep’s milk cheese from Harmony Fields, plus Meyer lemons and tender Little Gem lettuce greens.

Here are a few recipe ideas for the week:

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette; try drizzling it over this week’s Little Gem lettuce greens.

Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or freshly-toasted rye bread.

Strawberry-Rhubarb Coffee Cake
We love this moist coffee cake morning, noon or night!

Strawberry Shortcakes with Crème Fraîche
Topped with our housemade crème fraîche and ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

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