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!

Spring Awakening Recipes

Despite the persistence of this year’s April showers, the gardens are beginning to truly sing of spring and this week heralds the arrival of several seasonal favorites—from ruby-red rhubarb and fava beans to perky sunflower shoots and beautiful golden beets. Enjoy these beloved beauties alongside freshly-baked Pain au Levain bread, our own silky crème fraîche and eggs from our heritage breed laying hens, plus crisp apples, Meyer lemons, flavorful chives, spring onions and more; enjoy!

Here are a few recipe ideas for the week:

Braised Spring Potatoes with Garlic
The secret to this simple and quick braised recipe is the chicken stock, which reduces down to a syrup, coating the potatoes in a meaty glaze.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.

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

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

Meyer Lemon Relish

This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.

Ingredients:
1 large Meyer lemon, peeled and peel very thinly-sliced
1 shallot, minced
2 tablespoons fresh Meyer lemon juice
1 tablespoon white wine vinegar
1 garlic clove, minced
2 tablespoons chives, minced
1 tablespoon fresh parsley, minced
½ cup olive oil
Pinch crushed red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl.

2. Add the lemon peel, minced shallots, lemon juice, vinegar, garlic, chives, parsley, olive oil and crushed red pepper to the bowl. Mix well. Season with salt and pepper and serve. (Can be made ahead and refrigerated up to 3 days.)

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Risotto Night Recipes

With rain, hail and even a few snow flurries this past week, winter is still giving us some chilly weather even as it begins to wane. So, warm yourself body and soul this week with a lineup centered around one of our wintertime favorites: cozy risotto crafted from Arborio rice, wild and earthy foraged mushrooms and our signature chicken stock, and finished with white truffle oil, Grana-style cheese and an addictive truffle, salt and cheese blend. Also including Gruyère cheese bread, Tunawerth Greek yogurt and sour cream coffee cake, this box is flush with seasonal produce like Chioggia radicchio, Chantenay carrots, Cipollini onions and Meyer lemons. Enjoy!

Here are a few recipe ideas for the week:

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

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.

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

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine alongside slices of this week’s coffee cake for an easy and elegant dessert!

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