Cherry Tomato Frittata

Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.

Ingredients:
1 russet potato
1 cup shredded cheese, such as Fontina
12 eggs
3 cups cherry tomatoes
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon Italian seasoning
Sea salt and fresh ground pepper, to taste

Method:
1. Preheat the oven to 400°.

2. Peel the potatoes and then slice into about quarter-inch rounds. Layer the bottom of a cast iron skillet with the potatoes. Sprinkle the cheese over top.

3. Crack eggs into a mixing bowl and whisk until well combined. Pour on top of the potatoes and cheese. Slice the tomatoes and carefully place them on top so that they don’t sink! Season with salt and pepper, and the combined seasonings. Bake for about 20 minutes or until the eggs set. (Tip: you can stick a toothpick in the middle and if it comes out wet then the eggs are still raw).

Spring Color Recipes

Eat the rainbow: This week’s lineup is truly color-rich, from jumbo asparagus, fennel fronds and baby leeks to red radishes and Morel mushrooms, plus a plethora of spring greens like Bibb lettuce, cantaloupe shoots and red Mizuna, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Pain au Levain bread, farm-fresh eggs, lemons, Sauk Farm Honeycrisp apple cider, a Béarnaise sauce-inspired spice blend and baking chocolate—enjoy!

Here are a few recipe ideas for the week:

Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!

Glorious May Recipes

The recent abundant sunshine and warm temps have the gardens looking oh-so-bright and beautiful:so get set to enjoy some springtime splendor in this week’s box! This lineup celebrates spring in all its glory with an assortment of garden-grown ingredients—jumbo asparagus, shallots, endive, crisp salad greens, Genovese basil and French tarragon—plus foraged finds like Morel mushrooms. Also included: Fresh Gruyère cheese bread, eggs from the farm’s heritage-breed hens, Meyer lemons and raspberries, and both Arborio rice and our signature chicken stock to help craft a springtime version of your favorite risotto.

Here are some recipe ideas for the week:

Morel Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata or risotto recipes.

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with this week’s raspberries for an easy and elegant dessert!

Winter’s Brunch Recipes

Rise and shine—it’s breakfast time! Cozy up to our first delivery of the year, a wintery, brunch-themed box that stars such farmhouse favorites as organic pork breakfast sausages, cold-pressed orange juice, farm-fresh eggs and both Challah and multigrain bread loaves from our favorite local bakery. Also accented by sweet carrots, golden potatoes and a plethora of fresh herbs, as well as juicy Cara Cara oranges, pomegranate arils and a beautiful blend of greens to incorporate into a centerpiece-worthy salad with our housemade citronette, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Lacinato Kale Frittata
A wonderfully-easy brunch entrée!

Winter Greens Salad with Cara Cara Oranges, Almonds & House Citronette
A light, bright, and refreshing addition to any brunch lineup.

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

Golden Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and just a touch of red pepper flakes for heat.

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

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