From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.
Here are a few recipe ideas for the week:
Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.
Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.
Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!
Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.
Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
F&L Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper
Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 1-2 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.
2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.
3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.
Show Mom some love this weekend with a fresh and easy brunch highlighted by new spring produce like green garlic, cherry tomatoes, baby Shiitake mushrooms, pea tendrils and chive blossoms. Serve up these seasonal favorites alongside a housemade spring vegetable gratin, Gruyère cheese bread toast and warm rhubarb galette tart topped with our signature almond-cherry topping while Mom sits back and relaxes with a glass of French Crémant sparkling wine. Enjoy!
Here are some recipe ideas for the week:
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.
Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.
Cherry Tomato Salad with Chives and Lemon
This incredibly-fresh salad should be made right ahead of serving.
Scrambled Eggs with Green Garlic and Baby Shiitake Mushrooms
Earthy mushrooms and fragrant young garlic elevate farmstead eggs in this stunning scramble.
Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Sautéed Baby Shiitake Mushrooms with Pea Vines and Garlic
This incredibly simple recipe boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Soy-Pickled Baby Shiitake Mushrooms
These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!
Rhubarb Galette Tart
Topped with our cherry-almond topping, this simple dessert is the perfect combination of tart and sweet.
