Mustard Greens Pesto

Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with roasted turnips or potatoes!

Ingredients:
1 bunch mustard greens, trimmed and chopped
½ cup chopped pecans
¼ cup pumpkin seeds
¼ cup sunflower seeds
6 cloves garlic, crushed
½ teaspoon sea salt
1½ cups extra virgin olive oil

Method:
1. Toss pecans, pumpkin seeds and sunflower seeds into a bowl, and cover them by 2 inches with warm water. Allow them to soak for 4 to 6 hours, drain and rinse well. (If you’re short on time, you can substitute roasted nuts and seeds.)

2. Place soaked pecans, pumpkin and sunflower seeds and garlic into your food processor. Pulse 3 to 4 times until just combined. Toss in mustard greens and sea salt and pulse for a few seconds.

3. Turn the food processor on and slowly drizzle olive oil into the seeds and greens until it forms a smooth and uniform paste. Serve immediately or transfer to mason jars, cap with additional olive oil and refrigerate for up to a month.

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Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and bright green asparagus to beautiful lemons, French Breakfast radishes 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: wild mushroom duxelles, chicken stock and Arborio rice for risotto, plus multigrain bread, herbed fromage blanc and our own F&L rhubarb cake mix.

Here are a few recipe ideas for the week:

Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.

Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled turnips or potatoes!

F&L Rhubarb Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Spring Favorites Recipes

Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!

Here are a few recipe ideas for the week:

Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.

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

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

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

Spring Vegetable Frittata

Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
5 small purple potatoes, washed and thinly-sliced
4 sweet mini peppers, washed, seeded and chopped
2 leeks, trimmed and thinly-sliced
1 cup spinach leaves, torn into bite-sized pieces
½ cup mustard greens, torn into bite-size pieces
1 tablespoon fresh thyme, chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from skillet. Add another tablespoon oil, then add the peppers, leeks, spinach, mustard greens and garlic. Sauté for an additional 1 to 2 minutes or until the greens are just wilted. Season vegetables with salt and pepper. Remove from skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, cut into wedges, or flip onto a serving plate.

Variation: For added bite, try adding ¼ cup crumbled feta cheese to the egg mixture and then bake as directed.

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