Spring into Summer Recipes
As we officially greet summer here this week, get set for a delivery that is chock-full of fun and fresh provisions, from locally foraged Morel mushrooms and garlic scapes to beautiful cherries, apricots and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, freshly-baked Challah bread, garden herbs, spreadable sheep’s milk cheese from Harmony Fields Farms, and even everything you need to craft a homemade pizza pie, this delivery is sure to kick-off the new season in style.
Here are a few recipe ideas for the week:
Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.
Morel Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.
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 this week’s sea beans.
Breakfast Favorites Recipes
Put on the coffee pot, pull out a skillet, and wake up to this week’s menu of farmhouse favorites: With smoky all-natural bacon and farm-fresh eggs to incorporate into your choice of scrambles, frittatas or quiches (see recipes for ideas!), plus locally baked cinnamon-raisin bread, sweet-tart apple-pear cider and silky Greek yogurt, it has just about everything you need to whip up an energizing brunch. Also flush with fragrant herbs like dill and mint, hand milled flour, local honey, and seasonal produce like Morel mushrooms, fingerling potatoes, asparagus, and tender-crisp salad greens, this box is an excellent way to say “good morning!”
Here are a few recipe ideas for the week:
Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this frittata is bound to be a sure-fire hit.
Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.
Morel Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.
Lemon-Dill Vinaigrette
In addition to salad greens, this versatile dressing pairs well with roasted baby carrots.
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!
