Winter into Spring Recipes

No matter if the current iteration of Punxsutawney Phil spots his shadow today or not, the arrival of February means that spring days can’t be too far away. This week, toast to the upcoming season with a sunny, satisfying lineup comprised of our Nonna Pat’s spicy puttanesca sauce, sweet organic Italian sausage and tomato-kissed Pomodoro loaf, as well as fresh produce like gold beets, red Chantenay carrots and Lacinato kale. Also included this week: Our own sourdough starter to use in a bevy of recipes ranging from rolls to hotcakes. To spring!

Here are a few recipe ideas for the week:

Sweet Italian Sausage & Orzo Ribollita
This spin on the classic Italian soup features puttanesca sauce, orzo pasta and toasted pomodoro bread.

Sourdough Dinner Rolls
Sourdough adds distinct flavor and chewiness to these light, moist and buttery rolls.

Sourdough Focaccia
Top this airy bread with fresh herbs and Parmesan cheese; kalamata olives; or simply with coarse sea salt and fresh ground pepper.

Sourdough Hotcakes
Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte are perfect alongside a stack of sourdough hotcakes.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Honey-Kissed Carrots with Sea Salt
The opposing flavors of sweet honey and flaky sea salt balance this beautiful side.

Sourdough Hotcakes

Pancakes made with this King Arthur Flour recipe boast a crisp, light texture and a delightful mild tang.

Overnight sponge (see below)
2 large eggs
¼ cup vegetable oil or melted butter
¾ teaspoon salt
1 teaspoon baking soda

Overnight sponge:
2 cups unbleached all-purpose flour
2 tablespoons sugar
2 cups buttermilk
1 cup sourdough starter, unfed

1. To make the overnight sponge, stir down your refrigerated sourdough starter, and remove 1 cup. In a large mixing bowl, stir together the 1 cup starter, flour, sugar, and buttermilk. Cover and let rest at room temperature overnight.

2. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge. Add the salt and baking soda, stirring to combine. The batter will bubble.

3. Heat a skillet or griddle or medium-high heat. Spoon or pour about ¼ cup of the batter into the skillet and cook 1-2 minutes, then flip. Once both sides are golden brown and the batter is cooked through, remove hotcake and repeat with the remaining batter. Serve warm with butter and maple syrup.

Springtime Brunch Recipes


The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain hotcakes topped with smooth salted caramel syrup or locally-made peanut butter, organic breakfast sausages and a dozen eggs to fry, poach or scramble as you please. Accented by imported flake sea salt, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, fava leaves and red spring onions, this breakfast is fit for a leisurely gathering—complete with fresh-cut tulips for the table.

Here are a few recipe ideas for the week:

Whole Grain Hotcakes
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying flapjack!

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain hotcakes.

Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.

Rosemary Roasted Potatoes

Flecked with fragrant rosemary, this lovely recipe from Ina Garten can be enjoyed for dinner, and then re-warmed for breakfast the next day!

Potato Mash with Leek Confit

This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

this week's recipes
the italian spring

farm & garden notes
hi, april

workshops & events
new classes!