Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby beets, snap peas, ruby-red rhubarb—while looking forward to summer with the first of the local strawberries. Have fun experimenting in the kitchen with all the provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausages, golden wildflower honey and Sauk Farm honeycrisp apple cider, plus our housemade crème fraîche, creamy chevre cheese, almond fruit crisp topping, and of course, farmstead eggs to scramble, poach or fry as you please!

Here are some recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Baby Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Strawberry-Rhubarb Crisp
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.

Strawberry-Rhubarb Crisp

A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.

Ingredients:
2 cups rhubarb, washed and chopped
4 cups strawberries, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the rhubarb and strawberries with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.

3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.

Rhubarb Crisp

A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.

Ingredients:
3-4 cups rhubarb, washed and chopped
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L almond crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the rhubarb with sugar and cornstarch. Place in oven safe dish and add butter dabs to the top.

3. Sprinkle the fruit crisp topping evenly over the rhubarb, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.

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Fall Color Recipes

Much like autumn leaves bursting in brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful new produce, from peppery arugula greens and purple carrots to Sungold cherry tomatoes and sweet yellow onions. Celebrate this beautiful bounty alongside semolina pasta and locally-sourced smoked salmon, plus rustic Italian bread, farm-fresh eggs and our signature fruit crisp topping to take advantage of this week’s selection of Bella Luna apples and pears.

Here are a few recipe ideas for the week:

Arugula Pesto
This bright, flavorful pesto is wonderful served over this week’s bucatini pasta.

Slow-Roasted Cherry Tomatoes
Incredibly sweet and juicy, these roasted beauties are wonderful atop crostini.

Radicchio & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of apple and radicchio.

Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomato on the side.

Fall Fruit Crisp
Delicious with either apples, pears or a combination of both: Simply toss the fruit with cornstarch and sugar, then sprinkle with the topping from this week’s box.

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