Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Dried Porcini mushrooms
2-3 cups warm water, stock or wine
1. Place mushrooms in a medium saucepan. (Dried mushrooms will reconstitute to 6-8 times their dry weight.)
2. Cover mushrooms with warm water, stock or wine. Bring to a boil, then turn off heat. Allow to soak in liquid for at least 15-20 minutes; gradually the mushrooms will begin to soak in moisture and plump.
3. Drain mushrooms of liquid with the strainer. Reserve the flavorful soaking liquid for use in soup, stocks and more! Briefly sauté the reconstituted mushrooms in a little butter or olive oil, add a splash of white wine if desired, add salt and pepper to taste, and then use according to your recipe.
Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!
Here are a few recipe ideas for the week:
Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.
Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.
Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!
This lovely, springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
1 tablespoon olive oil
1 large bunch fresh asparagus
6 ounces wild mushrooms
1 cup onion, peeled and thinly sliced
8 large eggs
½ cup ricotta cheese
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
1. Heat oil in a large, oven-safe skillet over medium heat. Add the asparagus, onion and mushrooms, then cover and cook until onions and vegetables are tender, but not brown, about 4-5 minutes; remove from heat.
2. Set aside 4-6 asparagus spears and a few of the mushrooms. Cut remaining asparagus into thirds and return to the skillet.
3. In a separate bowl, beat together eggs, ricotta cheese, lemon juice, salt and pepper until everything is blended nicely. Pour the mixture over vegetables and reduce heat to low. Cover and cook until eggs are almost set, about 7 minutes.
4. Preheat the broiler while eggs are cooking. Remove pan from heat, uncover, and arrange reserved asparagus and mushrooms over the eggs. Broil 6 inches from heat until eggs are set and starting to brown, about 3 minutes. Cut into wedges to serve.
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh and healthy lineup bursting with bright greens, spring parsnips and more. Accented by locally-crafted provisions including our own signature rice blend, creamy Halloumi cheese from the Ring of Trees micro-dairy, plus Tonnemaker’s sweet ground chile peppers and dried Honeycrisp apples, this box springs to life with healthful produce such as carrots, Swiss chard and rutabagas. Enjoy!
Here are a few recipe ideas for the week:
Grilled Halloumi Cheese Kabobs
Dusted with sweet ground chile pepper and fresh parsley, these melty kabobs are wonderful served with roasted root vegetables for a satisfying vegetarian main course.
Roasted Root Vegetables
This simple, satisfying recipe works well with any number of root vegetables—use whatever you have in your crisper!
Rice Pilaf with Roasted Root Vegetables & Wild Mushrooms
This flavorful pilaf is simmered in our rich chicken stock and topped with roasted veggies and sautéed wild mushrooms.
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s rice pilaf.
Vegetable Rice Soup with Sweet Ground Chile Pepper
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.
Kale Salad with Root Vegetables & Apple
Packed with crisp carrots, rutabagas and kale, this super-healthy salad from Food & Wine is incredibly refreshing.