Follow the Rainbow Recipes

From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.

Here are a few recipe ideas for the week:

Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

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

Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Green Garlic Salad Dressing

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

Ingredients:
2 green garlic stalks
½ cup olive oil
¼ cup white wine or champagne vinegar
½ teaspoon sea salt
¼ teaspoon ground mustard
¼ teaspoon fresh ground pepper

Method:
1. Trim and mince the green garlic stalks, including as much of the green stalk as you can (that said, be sure to trim off and discard any wilted or yellowing parts).

2. Mix the minced green garlic, oil, vinegar, salt, mustard, and pepper in a small mixing bowl or glass jar. Whisk together or cover jar and shake vigorously to combine.

3. Use the dressing within an hour or two. (Any longer and it will taste just as good, but the green color will soften to a muted yellow.) Keep the dressing covered and chilled up to three days; bring to room temperature before serving.

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Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—rainbow Swiss chard, ruby-red rhubarb and bright green garlic—all while looking forward to summer with colorful sweet pea blossoms and the first locally-grown strawberries of the season to enjoy with freshly-baked shortcakes and silky crème fraîche. In addition to this sweet sampling, other provisions in this bright lineup include: Jewish rye bread, fresh eggs from the henhouse and soft, spreadable sheep’s milk cheese from Harmony Fields, plus Meyer lemons and tender Little Gem lettuce greens.

Here are a few recipe ideas for the week:

Rainbow Swiss Chard with Meyer Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette; try drizzling it over this week’s Little Gem lettuce greens.

Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or freshly-toasted rye bread.

Strawberry-Rhubarb Coffee Cake
We love this moist coffee cake morning, noon or night!

Strawberry Shortcakes with Crème Fraîche
Topped with our housemade crème fraîche and ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Easy & Effortless Recipes

Memorial Day heralds the unofficial kick-off for summer sun and fun, and this weekend’s forecast looks summery indeed! Enjoy the long holiday weekend with super-fresh favorites like imported Italian pasta, rich, silky duck eggs, focaccia bread, and our own herb-kissed fresh cheese, all at the ready for easy and effortless fare whatever you might have planned. Also included this week: A crisp French Rosé, a plethora of spring greens including Lacinato kale, and spring produce like Hakurei turnips, asparagus, spring onions, pac choi and more.

Here are a few recipe ideas for the week:

Spring Pasta with Lacinato Kale & Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

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

Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s focaccia and fresh cheese.

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