Summery Sunday Supper

Pull some chairs around the patio table, open a few bottles of wine, and gather round for an Italian-themed Sunday supper lineup that is bursting with summery flavors. Featuring such favorites as fresh egg pappardelle, Skagit River Ranch sausages and airy, chewy Italian Rustica bread, this week’s box is also packed with greens including Lacinato kale and crisp mini Romaine lettuces, plus tender herbs, locally-grown heirloom tomatoes, apricots, radishes, mushrooms, and more. Enjoy this summer bounty alongside provisions like our farm-fresh eggs and rich herb chicken stock, and finish it all off on a sweet note with coconut-kissed chocolate Congo bars.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Italian Sausage & Kale
Everyone will be asking for seconds of this extremely satisfying dish.

Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.

Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of bread for a starter or a mid-afternoon snack.

Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.

Good Morning Recipes

Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!

Here are a few recipe ideas for the week:

Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.

Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Pan-Fried Oyster Mushrooms with Garlic

A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, yet delicate and fresh.

Ingredients:
1 pound Oyster mushrooms, cleaned and cut into evenly sized pieces
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, peeled and smashed
Sea salt and fresh ground pepper, to taste

Method:
1. Place butter and olive oil in a heavy skillet set over medium-high heat. When the butter is melted, add the mushrooms to the skillet in one single layer.

2. Cook the mushrooms for 2 minutes, or until golden. Flip over the mushrooms and add the smashed garlic to the skillet. Reduce heat to medium-low; season with salt and pepper and continue to cook the mushrooms until they start to brown, spooning the butter over the mushrooms as they cook.

3. Remove from heat. Add more salt and pepper, as needed, and serve.

Cremini Mushroom Scramble

Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Ingredients:
6-8 eggs
1 cup sliced Cremini mushrooms
3 cloves garlic, peeled and minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper

Method:
1. In a large skillet, heat about 1 tablespoon of olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 4-6 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.

2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.

3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.

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