Rhubarb Crumble

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.

Winter Solstice Recipes


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:

Sage-Infused Butter
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.

Celeriac Mash
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.

Whole-Roasted Cauliflower
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!).

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Braised Purple Carrots & Fennel

Seasoned with orange and honey, this beautiful side goes with well alongside roasted chicken or pork tenderloin.

1½ pounds purple carrots, peeled and cut into 3-inch chunks
1 fennel bulb, cored, trimmed and cut into 1-inch pieces
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon honey
Zest from 1 orange
½ teaspoon fennel seeds, crushed
¼ cup water
¼ cup orange juice
Sea salt and fresh ground pepper

1. Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add carrots, fennel, orange zest and fennel seeds. Toss until the slices are well coated with the oil.

2. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender.

3. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break the vegetables. Serve immediately.

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this week's recipes
summery sunday supper

farm & garden notes
hello, june

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