Spring Delicacies Recipes

From ruby-red rhubarb and asparagus to the season’s first fiddleheads, spring produce abounds in this week’s delivery, both in the garden and foraged from the wild. This box takes full advantage of these new delights with such complementary provisions as crisp salad greens, Arborio rice, and both farm-fresh hen and duck eggs. Add to this a loaf of Italian Rustica bread, lemon poppyseed muffins, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table.

Here are a few recipes ideas for the week:

Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.

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

Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

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

Forager’s Delights Recipes

From the season’s first fiddleheads to pretty pink radishes, spring produce continues to abound, both in the garden and foraged from the wild. Thus, this week’s box sings with such additional highlights as baby Shiitake mushrooms, snap peas and flowering sage; combine these beauties with such provisions as multigrain bread, nutty Alpine-style cheese, chicken stock and our own strawberry preserves, and let the flavors of spring delight everyone at your table.

Here are a few recipes ideas for the week:

Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here, they shine with a simple dressing of butter and lemon juice.

Sugar Snap Pea Salad with Radishes & Mint
This wonderful springtime salad gets an extra flavor boost courtesy of crunchy radish slices and zingy lemon zest.

Baby Red Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

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.

Sage Blossom Pesto
Utilizing the gorgeous flowers of the sage plant, this full-flavored pesto is excellent served on grilled crostini.

Forager’s Delight Recipes

recipes-march-26-archived

From red radishes and baby golden beets to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with a light and lovely pasta featuring sautéed fiddleheads, green garlic and parsley butter, plus fresh puntarelle, sorrel and Rumex ‘Raspberry Dressing’ greens. Add to this a loaf of garlic fougasse, a light Zinfandel and housemade galette dough to pair with apples, and let the flavors of spring delight everyone at the table.

Here are a few recipe ideas for the week:

Casarecce Pasta with Sautéed Fiddleheads
This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.

Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of tarragon and white balsamic vinegar.

Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.

Rustic Apple Galette
This country-style tart is kissed with brown sugar and a gorgeous honey glaze.

Casarecce Pasta with Sautéed Fiddleheads

This light spring pasta is kissed with fiddleheads, fresh green garlic and parsley butter for a delightfully-fresh flavor.

Ingredients:
1 pound Lagana Foods casarecce pasta
¼ pound fiddleheads, thoroughly washed and trimmed
3 bulbs green garlic, minced
4 tablespoons olive oil
2 tablespoons Farm & Larder parsley compound butter
Pinch red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Bring a large pot of salted water to a boil, then add the pasta. Cook until casarecce is al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, heat olive oil in a skillet over medium heat. Once warm, add the fiddleheads and green garlic, tossing to coat with oil. Season with salt, pepper and just a pinch of red pepper flakes, then cover and sweat until ferns are tender and garlic is fragrant, about 5-7 minutes.

3. Add drained pasta to the skillet with the fiddleheads and garlic, then toss with the parsley compound butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed.

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