Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.
Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Balsamic-Roasted Potatoes with Sweet Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Ingredients:
1 sweet or yellow onion, chopped
12-16 fingerling potatoes, washed and scrubbed
3-6 garlic cloves, peeled
3 tablespoons butter, softened
3 tablespoons balsamic vinegar
2 bay leaves
Sprigs of thyme
Sea salt and fresh ground pepper
Method:
1. Heat the oven to 325°. In a mixing bowl toss the potatoes, garlic and onions with the softened butter making sure to give them all a good coating. Season them with salt and pepper.
2. Place them into an ovenproof gratin dish and top them with the thyme and bay leaves. Add the balsamic and cover tightly with foil.
3. Bake the potatoes for 2 hours. Every thirty minutes remove the foil, stir to coat, then put the foil back on and continue to bake until caramelized from the balsamic glaze. Serve.
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.
3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.
4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.
Flavors of Bavaria Recipes
In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of seasonal all-stars like purple top turnips, Meyer lemons, crisp apples, baby red beets and fingerling potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, freshly-baked Linzer cookies, a rye stout vinegar, and a medley of earthy mushrooms—prost!
Here are a few recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.
Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.
Turnip and Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.
Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
