Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the chorizo and vegetables.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Holiday Brunch

Take a break from the holiday hustle and bustle this week by lingering over a warm and cozy brunch that stars smoky, locally-sourced bacon, fresh German stollen and cinnamon-raisin breads, farm-fresh eggs, and crisp Honeycrisp apple cider. This lovely lineup also includes such seasonal favorites as Brussels sprouts, D’Anjou pears, Lady apples and beautiful braising greens, as well as a trio of dreamy delights from our own creamery—herbed fromage blanc, compound butter and silky crème fraîche. Pour yourself a hot cup of coffee, break out the breakfast skillet, and 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.

Maple-Spiced Apples
These fragrant apples are wonderful served on top of pancakes, waffles or French toast.

Bacon & Leek Scramble
This hearty scramble will fill you up to start your day.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Shaved Brussels Sprouts with Apple & Bacon
Also tossed with brown sugar and apple cider vinegar, this warm side is sure to wow.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with Bibb lettuce.

Breakfast Favorites Recipes

Put on the coffee pot, pull out a skillet, and wake up to this week’s menu of farmhouse favorites: With smoky all-natural bacon and farm-fresh eggs to incorporate into your choice of scrambles, frittatas or quiches (see recipes for ideas!), plus locally baked cinnamon-raisin bread, sweet-tart apple-pear cider and silky Greek yogurt, it has just about everything you need to whip up an energizing brunch. Also flush with fragrant herbs like dill and mint, hand milled flour, local honey, and seasonal produce like Morel mushrooms, fingerling potatoes, asparagus, and tender-crisp salad greens, this box is an excellent way to say “good morning!”

Here are a few recipe ideas for the week:

Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

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.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.

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!

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