Happy & Healthy
As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!
Here are a few recipe ideas for the week:
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Brunch Time Recipes
Can you feel it? The tulip shoots are stretching towards the skies, birds are gathering up twigs to build their nests, and we even shed our jackets one afternoon last week: The march towards spring is gaining momentum! Celebrate the changing seasons with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch’s all-natural breakfast sausages and farm-fresh eggs to spiced apple butter for spreading on a warm muffin made with Fairhaven Mill cornmeal. Also included: Fresh raisin bread, crisp apple cider from Sauk Farm, cocktail pecans, fresh produce like Cara Cara oranges, Cremini mushrooms and springtime leeks, plus a truly gorgeous gorgonzola dolce cheese. Good morning, indeed!
Here are a few recipe ideas for the week:
Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.
Apple Cider Vinaigrette
Uitilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.
Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.
Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.
Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!
Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!
Ingredients:
2 tablespoons unsalted butter
¼ cup finely chopped shallot
1 garlic clove, minced
1 pound assorted mushrooms, such as Shiitake, white button and this week’s Chanterelle, stem ends trimmed and then finely chopped
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Melt butter in large skillet over medium heat. Add shallot and garlic, cook, stirring, until softened, about 3 minutes. Add mushrooms and a ¼ teaspoon salt, and then cook, stirring, until mushrooms have softened and released their liquid, about 7-8 minutes.
2. Raise heat to medium-high; cook until liquid has evaporated, about 3 minutes more. Stir in parsley, and then additional salt and pepper, to taste. Let cool completely.
