Happy Easter Recipes

Just in time for your upcoming Easter gatherings, this week’s box is filled with bright spring ingredients and light Mediterranean flavors. With provisions such as Kalamata olive bread, tangy Greek yogurt and dry brined Moroccan black olives, and produce like cucumber and baby potatoes, the beautiful lineup also includes all the ingredients for our Nonna Pat’s beloved lemon chicken recipe. Accented by capers and fresh oregano, this holiday-worthy dish features airline chicken oven-roasted with Meyer lemons, garlic and white wine, and we hope it becomes a favorite for your family, too. Happy Easter!

Here are a few recipe ideas for the week:

Nonna Pat’s Oven-Roasted Lemon Chicken
Roasted with Meyer lemons, fragrant garlic and a splash of white wine, our Nonna Pat’s signature chicken is a favorite here at the farm.

Roasted Red Potatoes with Preserved Meyer Lemons
This easy-peasy recipe from Bon Appetit has rave reviews online—and for good reason!

Preserved Meyer Lemons
Toss these preserved beauties with roasted fingerlings (see recipe!), or whisk the pulp into a salad dressing or a Bloody Mary.

Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.

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

Meyer Lemon Bars
Finish off your Easter feast with these bright bars!

Home for the Holidays Recipes

Take a break from the holiday hustle: In the grand tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a simple, satisfying meal to share with your nearest and dearest—from Nonna’s own handcrafted marinara sauce and fresh semolina spaghetti to fresh pillowy focaccia bread and a lovely French Pinot Noir to serve alongside. Also included: Nutty Grana-style cheese from the creamery, sweet and spicy Italian-style cookies and a plethora of winter’s produce that includes curly kale, hybrid winter squash, pomegranates, apples, pears and more. Happy holidays!

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, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table.

Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.

Kale Gratin with Parmesan Bread Crumbs
This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Roasted Carrots & Parsnips with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Preserved Lemons
Toss these preserved beauties with roasted fingerlings potatoes, or whisk the pulp into a salad dressing or a Bloody Mary.

Rustic Challah Bread, Mushroom & Herb Dressing

Fragrant with fresh herbs and accented by toasted Challah bread and meaty mushrooms, this stuffing is always a hit!

Ingredients:
1 large loaf challah (about 1 pound)
8 tablespoons (1 stick) unsalted butter, plus more for buttering baking dishes
2 cups yellow onion, diced (from 2 medium onions)
2 cups celery, diced
2 cups wild mushrooms, diced
2 tablespoons finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh sage
1½ teaspoons salt
1 teaspoon fresh ground black pepper
3 cups chicken, turkey or vegetable broth

Method:
1. Preheat the oven to 300° and set an oven rack in the middle position. Butter a 9-by-13-inch baking dish.

2. Cut the challah into 1-inch cubes and spread in a single layer on a rimmed baking sheet. Bake for about 25 minutes, or until dry and lightly toasted. Set aside. Increase the oven temperature to 350°.

3. Melt the butter in a large sauté pan. Cook the onions over medium heat, stirring occasionally, until soft and translucent. Add the celery, mushrooms, herbs, salt, and pepper and cook until celery is slightly softened, about 5 minutes more.

4. In a large bowl, combine the toasted bread cubes, onion/vegetable mixture, and chicken broth and toss well. Transfer the stuffing to the prepared baking dish. Cover the dish with buttered foil and refrigerate until ready to bake (up to overnight).

5. Bake for 20 minutes. Remove the foil and continue baking until golden, about 25 minutes more. Serve immediately.

Home for the Holiday Recipes

As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!

Here are a few recipe ideas for the week:

Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.

Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.

Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!

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