Gifts from the Garden Recipes

Our April showers seemed to have been followed by even more May showers, but despite the unseasonably cold weather, the garden is providing a colorful pick-me-up for this week’s delivery. Including lilac-hued chive blossoms, ruby-red rhubarb, and verdant rapini, leeks and arugula, in addition to radishes, asparagus and baby potatoes, the spring-fresh box also features egg grattini, Andouille sausage, chicken stock, farm-fresh eggs, and green garlic. Enjoy!

Here are a few recipe ideas for the week:

Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

Creamy Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Spring Warm-Up Recipes

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As temperatures inch upwards and sunlight continues to grace the gardens, spring is in full swing as evidenced by the bounty of produce filling this week’s box, from pea vines and rhubarb to spring onions, asparagus and golden beets. Accented by Northwest-made accoutrements such as Piri hot sauce, cultured butter flecked with gray sea salt and our own housemade chive blossom vinaigrette, as well as a dozen eggs, imported feta cheese and an elegant Italian white wine, this farm-fresh menu savors the delicate yet bold nuances of this beautiful season.

Here are a few recipe ideas for the week:

Scrambled Eggs with Green Garlic and Cremini Mushrooms
Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.

Baked Orzo with Spinach, Feta & Lemon

Tossed with sautéed spinach and garlic, plus lemon zest and feta cheese, this baked pasta dish is a winner.

Roasted Asparagus with Creamy Eggs
This classic recipe from The Splendid Table’s How to Eat Supper will soon be a household favorite.

Beet Salad with Chive Blossom 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 tender texture to this side dish.

Lemon & Butter-Braised Beet Greens

This side makes lovely use of incredibly tender, often-overlooked, beet greens.

Grilled Asparagus with Almond-Parsley Gremolata

A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

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

this week's recipes
hearty, healthy italian

farm & garden notes
hello, february

workshops & events
new classes!

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