Spring Color Recipes

Eat the rainbow: This week’s lineup is truly color-rich, from jumbo asparagus, fennel fronds and baby leeks to red radishes and Morel mushrooms, plus a plethora of spring greens like Bibb lettuce, cantaloupe shoots and red Mizuna, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Pain au Levain bread, farm-fresh eggs, lemons, Sauk Farm Honeycrisp apple cider, a Béarnaise sauce-inspired spice blend and baking chocolate—enjoy!

Here are a few recipe ideas for the week:

Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!

A Taste of Tex-Mex Recipes

This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!

Here are a few recipe ideas for the week:

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

Cabbage Slaw with Fennel & Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Happy & Healthy

As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!

Here are a few recipe ideas for the week:

Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!

Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

Buckwheat Crêpes

Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)

Ingredients:
1 cup buckwheat flour
¾ teaspoon salt
2 large eggs
1 cup milk
1 tablespoon unsalted butter, melted
¼ to ½ cup water

Method:
1. To make the crêpe batter, combine all the ingredients (except water) in a blender, and blend until smooth. Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

2. When you’re ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.

3. Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan; swirling the pan as you pour the batter will help ensure an even coating. Cook the crêpe for 1 to 2 minutes on the first side, until it’s golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.

4. Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them. Fill as desired; serve warm.

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