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.
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Ingredients:
4 cups peeled and sliced apples
½ cup sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
Farm & Larder walnut-cinnamon apple crisp topping
Method:
1. Preheat the oven to 375°.
2. Toss the fruit with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top. Sprinkle the fruit crisp topping evenly over the apple slices, covering completely.
3. Bake until the topping is lightly browned and the fruit is bubbly, about 35-40 minutes.
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.
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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