Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Purple Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Forager’s Delight Recipes

From watercress and morel mushrooms to pea shoots and Swiss chard, spring produce continues to abound this week, both in the garden and foraged from the wild. Thus, this lineup sings with additional highlights like golden oregano, green spring garlic and mojito mint; combine these beauties with such provisions as freshly-made pappardelle pasta, rye bread, smoked salmon and duck eggs, and let the flavors of spring delight everyone at your table.

Here are a few recipe ideas for the week:

Watercress Salad with F&L Honey-Orange Vinaigrette
This light and bright salad is the perfect summer side.

Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

Poached Duck Eggs with Asparagus

This elegant presentation is sure to wow any dinner guest.

Ingredients:
3-4 duck eggs
½ pound asparagus, ends snapped and sliced into ¼-inch pieces
2 cups morel mushrooms, thoroughly washed and dried
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper

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, melt the butter or heat the oil in a large skillet over medium-high heat. Add the asparagus cook until just tender, 4 to 6 minutes. Season with salt and pepper; set aside.

3. To serve, add a serving of the asparagus to a plate, and then top with a poached egg. Season with salt and pepper, as needed.

Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as asparagus, French tarragon, Little Gem lettuce and microgreens. Also featuring fresh lemon-pepper linguine, locally-foraged morel mushrooms and smoked salmon, plus rich and silky duck eggs and even a coffee-kissed butter, immerse yourself in the kitchen with a glass of wine and enjoy this plethora of seasonal favorites.

Here are a few recipe ideas for the week:

Lemon-Pepper Pasta with Smoked Salmon & Asparagus
Bright with the flavors of lemon and smoked salmon, this pasta is a light and lovely lunch dish!

Poached Duck Eggs over Asparagus & Morel Mushrooms
This elegant presentation is sure to wow any dinner guest.

Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!

Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

this week's recipes
summer solstice

farm & garden notes
hello, june

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.