Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—crunchy radishes, milky turnips and a bevy of fresh citrus—while looking forward to summer with the likes of crisp baby Romaine lettuce and fresh garden herbs. Take these and then have fun experimenting in the kitchen with all the additional provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausage patties, whole barley, housemade pear butter, Gruyère cheese bread and both chicken and duck eggs to scramble, poach or fry as you please!

Here are a few recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Flecked with savory sausage, potato rounds and peppery arugula, this baked dish is a real winner.

Breakfast Barley with Dried Fruit & Nuts
Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast.

Grapefruit, Lime & Mint Yogurt Parfaits
These luscious and light parfaits are an excellent accompaniment to brunch fare!

Charred Green Onion Gremolata
This smoky sauce is amazing spooned over poached or fried duck eggs.

Citrus-Fennel Salad
This classic Sicilian salad can be topped with any variety of citrus; try it with this week’s combo of grapefruit, blood orange and Cara Cara oranges!

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Italian Summer Recipes

The Italian summer calls to mind visions of a crisp glass of wine, homemade pasta and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with locally-crafted bucatini pasta tossed with our own fragrant housemade basil pesto and Grana-style cheese, plus a fresh sourdough baguette and a bevy of beautiful salad greens and ingredients like beets, carrots and sugar snap peas. Also included for this relaxed, refreshing meal: A classic French rosé and the first of the summer raspberries. Mangia!

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Beet Salad with Raspberries, Grana Cheese & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Top Chef’s Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled.

Grilled Green Onions

Sweet and delicious with green tops, these onions are at their best grilled.

Ingredients:
Whole green onions with tops
1-2 tablespoons olive oil
Salt and pepper to taste

Method:
1. Preheat a gas or charcoal grill to medium heat.

2. Wash and trim any roots from bottom of onions. Then, trim onions to approximately 12 inches in length and slice in half lengthwise, leaving green tops attached.

3. Spray or brush baking sheet with olive oil. Brush onion halves with olive oil and add salt and pepper to taste.

4. Grill the onions until tender and caramelized. If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.

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Spring Color Recipes

recipes-may-26-2016-archived

This week’s lineup is truly color-rich, from fresh-picked rainbow Swiss chard, purple kohlrabi and red cherry tomatoes to beautiful lemon, lime and Cara Cara citrus fruits and pickled carrots from the farmhouse kitchen. Accompanying this bright roster are tangy sheep’s milk feta cheese, a crisp rosé wine, multigrain bread and sweet Kugelhopf cakes to help polish off your spring feast.

Here are a few recipe ideas for the week:

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.

Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Rainbow Swiss Chard Gratin

Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Charred Green Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

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

Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!

Cara Cara Orange Compote
This tart-sweet spread is lovely served alongside this week’s Kugelhopf cakes.

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