Culinary Adventures Recipes

For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)

Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!

Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

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

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Deviled Eggs

Made with creamy, farm-fresh eggs, this appetizer is sure to impress.

Ingredients:
6 eggs
2 teaspoons high-quality mayonnaise
½ teaspoon Dijon mustard
Dash of Tabasco sauce
Sea salt, to taste
2 teaspoons chopped chives

Method:
1. Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil, cover and remove from heat and allow to sit for 15 minutes. Drain, rinse under cold water and peel. Pat dry.

2. Cut the eggs in half lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce and salt. Carefully fill the whites with the yolk mixture. Sprinkle with herbs and arrange on a decorative cocktail tray.

Spring Color Recipes

Just in time for the Easter holiday, this week’s delivery celebrates the season’s most colorful offerings, from fresh-cut yellow daffodils and a savory gratin packed with leeks and spring greens to golden beets and pink French Breakfast radishes, plus ruby-red rhubarb and our own cranberry-kissed fruit crisp topping. Complemented by a beautiful French red wine, Pain au Levain bread and petite quail eggs, this color-rich lineup is fit for Easter brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Deviled Quail Eggs
Made with creamy quail eggs, this appetizer is sure to impress.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.

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

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of Pain au Levain for a mid-afternoon snack.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

Big Egg, Little Egg Recipes

recipes-may-19-2016-archived

Eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh hen eggs from Bella Luna and petite and creamy quail eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—Grana-style cheese, plus Arborio rice and chicken stock fixings for risotto—plus a bevy of fresh spring produce that includes asparagus, English peas and juicy strawberries, this box will help you craft the perfect egg no matter what size you choose.

Here are a few recipe ideas for the week:

Asparagus & Pea Risotto with Mint

One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.

Spring Risotto with Morel Mushrooms

Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.

Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.

Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!

Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.

Spring Salad with Deviled Quail Egg Vinaigrette

This colorful salad puts both the quail egg yolks and whites to delicious use.

Hard-Boiled Quail Eggs
Our no-fail method for perfectly hard-boiled quail eggs.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).

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