Spring Foraging Recipes

Filled with colorful vegetables and a plethora of vibrant greens ranging from French sorrel and Swiss chard to kale rapini, this week’s box sings of spring, highlighted by a bright and earthy pesto crafted from locally-foraged nettles. Add to this equation fresh Grana-style cheese, Pain au Levain bread and hand-crafted pasta from Lagana Foods, and this fresh selection is a fitting welcome to the first full week of the season.

Here are some recipe ideas for the week:

Campanelle Pasta with Basil-Nettle Pesto
Tossed with sautéed leeks and fragrant garlic, this pasta is bright and fresh for spring.

Garlic-Sautéed Kale Rapini
Rich and vibrant, beautiful kale rapini is seasoned with fresh garlic in this appealing side dish.

Sautéed Swiss Chard with Grana
Nutty Grana cheese and rich butter add nuanced flavor to Swiss chard in this easy stovetop recipe from The Art of Simple Food by Alice Waters.

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Braised Kale Rapini with Sautéed Leeks & Garlic

This healthy, hearty side is tossed with olive oil-kissed garlic and leeks.

Ingredients:
1 large bunch kale rapini, trimmed of tough stalks and torn into large pieces
2 teaspoons olive oil
1 leek, coarsely chopped
2 cloves garlic, sliced

Method:
1. In a large pot, bring water to a boil. Add the kale rapini and cook about 3 minutes or until just soft.

2. Meanwhile, heat a sauté pan over medium heat. Add olive oil and coat the pan. Add sliced garlic and sauté until garlic softens, about 2 minutes; do not brown. Add leeks and sauté until soft, about 3 minutes.

3. Drain the rapini, removing excess water. Add to the pan and season with salt and pepper to taste. Cook about 2 minutes to allow flavors to combine. Serve immediately.

Rainy Day Brunch Recipes

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Rise and shine, it’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as homemade jam, Gruyère cheese bread and a dozen farm-fresh eggs, this week’s box also includes beautiful Jerusalem artichokes, new potatoes, leeks and Bloomsdale spinach—pour yourself a cup of joe and get cookin’.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Spring Fresh Recipes

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All signs point to spring—budding trees in the orchard, fresh garden greens and the official kick-off of the season this Friday, March 20. Spring fare takes center stage in this week’s basket, too, with all the ingredients for a light stracciatella soup crafted from rich chicken stock, silky eggs and housemade kale-hazelnut pesto, plus rustic Italian bread, a crisp Pinot Gris and produce including radishes, curly kale rapini and Cremini mushrooms. Enjoy!

Here are a few recipe ideas for the week:

Stracciatella Soup
Accented with our kale-hazelnut pesto, this nourishing soup is incredibly light and silky.

Spring Greens with Easter Egg Radish Rounds
This refreshing salad boasts a delightful crunch courtesy of spring-fresh radish slices.

Kale Rapini with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

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