As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!
Here are a few recipes ideas for the week:
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, purple carrots and Russian Banana fingerling potatoes to incorporate into comforting side dishes, this box also includes bread pudding accented with raisins and bourbon maple syrup to finish your supper on a sweet note.
Here are some recipe ideas for the week:
Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
Purple Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
These dipped radishes make for a wonderful starter or snack!
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.
As temperatures warm and sunlight continues to grace our wooded enclave, spring has reached the pinnacle as it begins the transition into glorious summer. Thus, this week’s box features the debut of such early summer favorites as baby lettuce greens, rhubarb, basil and snap peas. Utilize these seasonal favorites alongside sundried tomato-kissed Pomodoro loaf, Kalamata olives and feta cheese to toss into a Greek salad, and our housemade Mediterranean-style pastichio baked pasta crafted with silky béchamel and slow-simmered tomato sauce. To summer!
Here are a few recipe ideas for the week:
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.
Poached Duck Egg Salad
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad.
Shaved Kohlrabi & Arugula Salad with Roasted Garlic Dressing
This crisp, crunchy salad from Martha Stewart is beautifully balanced in flavor.
Pioppino Mushroom Burgers
This fun patty recipe from our friends at Cascadia Mushrooms is sure to perk up your next barbecue.
Sugar Snap Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Duck Egg Cake with Rosemary
This beautiful cake comes together in just a few minutes.
Red Wine-Poached Rhubarb
This wine-poached syrup is incredibly versatile: Try it served warmed over a scoop of ice cream or drizzled into your morning oatmeal!
This week’s delivery celebrates the season’s freshest offerings, from a comforting risotto crafted with locally-foraged Hedgehog mushrooms, duxelles and our signature chicken stock to beautiful spinach greens to top with crumbled blue cheese and orchard apples. Complemented by produce both savory—Delicata squash, Swiss chard and Brussels sprouts—and sweet (like citrusy lemons and ripe red pears), plus pumpernickel bread, farm-fresh eggs and our homemade galette dough, this menu is bursting with hearty flavor.
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
Crafted with wild mushrooms and duxelles, this creamy recipe is a favorite here at the farm on chilly evenings.
Spinach Salad with Apples, Blue Cheese & Pecans
This fresh salad combines gorgeous spinach and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.
Braised Swiss Chard with Garlic
A wonderful side dish to accompany this week’s risotto.
Baked Winter Squash with Sage
Roasted inverted on the pan, Delicata squash is amplified by a stuffing of fresh herbs and onions.
Roasted Brussels Sprouts with Pears
This unique flavor combination is accented with fresh lemon juice and salty pistachios.
Apple-Pear Galette with Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!
Apple-Pear Galette with Hazelnut Crumb Topping
This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.