This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!
14 ounces rhubarb
1 blood or navel orange (or 1 lemon)
1 teaspoon of pure vanilla extract
3 tablespoons Demerara sugar
1. Preheat the oven to 300°. Cut the rhubarb into 2 to 2 ½ -inch pieces and place in a medium bowl. Finely grate the zest of half the orange over rhubarb, then squeeze the juice of the whole orange into the bowl. Add the vanilla and sugar and stir to combine.
2. Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Serve with crème fraîche.
As we say ‘hello!’ to March, we also warmly welcome the first flavors of spring, celebrated this week in a fresh lineup bursting with bright greens, pungent herbs and verdant veggies like broccolini and Romanesco cauliflower. Starring our signature housemade cauliflower soup kissed with earthy Porcini mushrooms, plus nutty Gruyère cheese bread, pecan fruit crisp topping, farm-fresh eggs and juicy citrus, this box also springs to life with such healthful produce as Chioggia beets, carrots and Shiitake mushrooms. Enjoy!
Here are a few recipes ideas for the week:
Scrambled Eggs with Shiitake Mushrooms
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.
Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.
To craft this signature dessert, simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
Topped with our signature almond & dried cherry crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.
2 pounds fresh rhubarb, chopped
½ cup sugar
¼ cup flour
½ teaspoon vanilla extract
½ teaspoon orange zest
¼ teaspoon salt
Farm & Larder almond & dried cherry crumble topping
1. Preheat oven to 375°.
2. In a large bowl, toss together rhubarb, sugar, flour, vanilla extract, orange zest and salt. Transfer to a greased 8-by-8 glass or ceramic baking dish. Scatter almond & dried cherry crumble topping evenly over top.
3. Bake in preheated oven 45 minutes, or until golden on top and bubbly. Let sit for 10 minutes before serving.
Enjoy the longest night of the year this week by lingering over a cozy supper: sage-infused buttered noodles topped with our rustic tomato-squash sauce, fresh pumpernickel bread and pickled mushrooms, plus a beautiful Washington Syrah and a crisp radicchio salad tossed with housemade Champagne-orange vinaigrette. A bounty of seasonal produce, including plump cranberries, celeriac and cauliflower, is also on hand to incorporate into this leisurely and luscious meal.
Here are a few recipe ideas for the week:
The perfect finishing touch for al dente pasta!
Radicchio Salad with Champagne-Orange Vinaigrette
Pairing crisp radicchio and a light citrus vinaigrette, this salad is incredibly refreshing.
This simple method from Jamie Oliver allows celeriac to shine. Often referred to as celery root, the winter vegetable is a wonderful substitute for potatoes in recipes.
This dish can’t be beat for presentation, served whole and drizzled with olive oil and sea salt.
Oven-Dried Cranberry and Orange-Peel Salt
This unique flavored salt is wonderful seasoning for pork or poultry (and makes a great holiday gift, too!).