This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine-style cheese; or, add it to your morning oatmeal for an unexpected touch!
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper
1. In a small saucepan over medium-high heat, combine all the ingredients.
2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.
For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.
Here are a few recipe ideas for the week:
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using that glorious spring asparagus along with a Grana-style cheese!)
Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.
Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.
Summer is fruit season here in the Northwest, a glorious moment in time when we start to (literally) enjoy the fruits of our labors as a wide range of luscious, juicy berries ripen—from the organic Tulameen raspberries grown in our gardens to wild blackberries and sweet blueberries.
Our berries are lovingly hand-picked each morning during this season. Some go straight into our mouths for a delightful snack, others are destined for fresh fruit crisps. But, without fail, we also tuck away a supply for our housemade jam, which captures the wonderful, fresh flavors of summer for months to come. This month, it’s the juicy and ripe Tulameen raspberries that are headed for our jars.
The process is simple, with just a few quality ingredients included in our ‘uncooked’ recipe: organic fruit, organic sugar and pectin. That’s it. A quick stir and into the freezer it goes—and believe us, nothing beats pulling out a dollop in deep, dark winter to brighten up morning toast or to serve alongside freshly-baked scones.
From fresh cornbread and pimento cheese to red beans and basmati rice paired with spicy Andouille sausage, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like pea tendrils, Hakurei turnips and spring rhubarb. This comforting box also features sweet pickled vegetables, Challah bread and fresh-cut daffodils to complement this most-classic, down-home spread.
Here are a few recipe ideas for the week:
Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely topped with sweet butter and honey hot from the oven.
Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.
A refreshing, spring take on classic coleslaw!
Spring Salad with Deviled Egg Vinaigrette
This colorful salad puts both egg yolks and whites to delicious use.
Made with creamy, farm-fresh eggs, this appetizer is sure to impress.
Rhubarb Bread Pudding
A springtime take on classic bread pudding!
This sweet-and-savory spread is delicious on toasted crostini slices with crumbled goat cheese; or, add it to your morning oatmeal for an unexpected touch!