Challah Bread French Toast

This lovely and light French toast is wonderful topped with syrup, berry jam, or confectioner’s sugar.

Ingredients:
1 large loaf Challah bread
2 eggs
1½ cups milk
1 teaspoon grated orange zest
½ teaspoon vanilla extract
½ teaspoon smoked cinnamon
1 tablespoon honey
½ teaspoon salt
Unsalted butter
Vegetable oil

Method:
1. Preheat the oven to 250°.

2. In a large shallow bowl or pan, whisk together the eggs, milk, orange zest, vanilla, smoked cinnamon, honey and salt. Slice the Challah in ¾-inch thick slices. Soak the slices in the egg mixture for 5 minutes, turning once.

3. Heat 1 tablespoon butter and 1 tablespoon oil in a very large sauté pan over medium heat. Add the soaked bread and cook for 2-3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed.

Summer Brunch Recipes

Locally-grown blueberries, heirloom tomatoes and summer squash: This week’s brunch-themed box is packed with some of the season’s all-time best produce, served up alongside such morning time favorites as Skagit River Ranch’s breakfast sausages, freshly-baked cinnamon-raisin bread, locally-roasted coffee and eggs from our heritage breed hens. Also accented by salad-ready escarole greens, soft amaretti cookies, living Genovese basil, sugar snap peas, orange carrots, Persian cucumbers, and much more, this lineup will have your day off to a great start. 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.

Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!

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.

Brunch Time Recipes

Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, freshly-baked cinnamon-raisin bread, that aforementioned coffee from Whidbey’s own Island Time Coffee, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes smoky Scamorza cheese, Northwest grown hazelnuts, and Meyer lemons, plus such spring favorites as baby red beets, watermelon radish, leeks and rainbow Swiss chard. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Sausage, Sweet Onion & Leek Scramble
This hearty scramble will fill you up to start your day.

Vanilla Bean French Toast
Prep this fragrant French toast the night before, and then bake it in the oven right before brunch—easy, peasy!

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

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

Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.

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the italian spring

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