Follow the Rainbow Recipes

From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.

Here are a few recipe ideas for the week:

Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Sparkling Spearmint Lemonade

This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Ingredients:
1 cup sugar
1 cup water
1 cup packed spearmint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda or sparkling water

Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.

2. Remove from heat and allow to cool completely. Strain the leaves.

3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda or sparkling water. Stir. Garnish with fresh mint.

Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as cauliflower, spring garlic, purple Mizuna and microgreens, plus bright red rhubarb and Meyer lemons. Also featuring fresh lemon-pepper linguine, baby Shiitake mushrooms and Tunawerth cream cheese, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!

Here are some recipe ideas for the week:

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

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

Oven-Roasted Baby Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.

Cajun Flavor Recipes

recipes-april-30-archived

From sweet cornbread and honey butter to red beans and rice paired with spicy Andouille sausage, the classic flavors of the deep South await this week, blending beautifully with fresh, Pacific Northwest produce including radishes, beets and mixed baby lettuces. The boldly-assertive menu also features quick-pickled okra and a luscious red wine to serve alongside these Cajun favorites.

Here are a few recipe ideas for the week:

Classic Red Beans & Rice
This Southern staple is finished with Andouille sausage and our own spicy tomato-pepper base.

Beet Salad with Chive Blossom-Honey Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

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

Lemon & Butter-Braised Beet Greens
This side makes lovely use of often-overlooked, incredibly tender, beet greens.

Mint Lemonade
This fizzy concoction will help cool the palate after this week’s spicy red beans and rice!

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!

archives