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.
Poached Eggs Over Braised Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!
Ingredients:
4 eggs
4 teaspoons vinegar
1 pound braising greens, such as spinach or baby kale
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Multigrain bread, sliced and toasted
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the greens and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, top a piece of multigrain toast with a hearty helping of greens and a poached egg. Season with salt and pepper, and garnish with microgreens.
A Taste of Tex-Mex Recipes
This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!
Here are a few recipe ideas for the week:
How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!
Cabbage Slaw with Fennel & Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.
Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!
Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.
Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.
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.
