Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.
Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour
For the filling:
5 eggs
1½ cups sugar
¾ cup Meyer lemon juice (from about 4-5 lemons)
2 tablespoons Meyer lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour
Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.
2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.
3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.
4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.
Baking Spirits Bright
‘Tis the season—to bake! This week’s box embraces the beloved holiday pastime with an array of provisions to help you whip up some of your favorite seasonal treats, featuring such all-star ingredients as organic all-purpose flour, extra-dark chocolate baking chips, marzipan paste, Northwest-grown hazelnuts and a warming spice mix. Also including farm-fresh eggs, fromage blanc from our in-house creamery and multigrain bread, plus a host of fresh produce like Black FutSu squash, fingerling potatoes, leeks, and hearty radicchio greens, as well as fragrant herbs, this delivery has things looking very merry and bright, indeed.
Here are a few recipe ideas for the week:
Tarte Normande
A French classic, featuring orchard-grown apples, a buttery short crust pastry, and a splash of apple brandy.
Chocolate Hazelnut Shortbread Sandwich Cookies
Accented by a creamy, chocolatey Nutella filling, these lovely shortbread cookies from Ina Garten of The Barefoot Contessa are always a hit.
Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.
Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe can be used in both your sweet and savory baking.
Lemon Bars
Finish off your week of baking with these bright bars!
Maple-Ginger Winter Squash
You’ll love this unique flavor combination!
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!
Easy & Effortless Recipes
Memorial Day heralds the unofficial kick-off for summer sun and fun, and this weekend’s forecast looks summery indeed! Enjoy the long holiday weekend with super-fresh favorites like imported Italian pasta, rich, silky duck eggs, focaccia bread, and our own herb-kissed fresh cheese, all at the ready for easy and effortless fare whatever you might have planned. Also included this week: A crisp French Rosé, a plethora of spring greens including Lacinato kale, and spring produce like Hakurei turnips, asparagus, spring onions, pac choi and more.
Here are a few recipe ideas for the week:
Spring Pasta with Lacinato Kale & Olive Oil-Fried Duck Eggs
This light, creamy pasta is a show-stopper, topped with spring produce and fried duck eggs.
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s focaccia and fresh cheese.