Pan-Fried Mushrooms

Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

Ingredients:
2 tablespoons extra virgin olive oil
12 ounces mushrooms, such as this week’s blue Oyster and King Trumpet varieties, cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme
2 tablespoons grass-fed butter
Sea salt and black pepper to taste

Method:
1. Heat the olive oil in a large, heavy skillet over medium high heat.

2. Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown. Stir the mushrooms and cook for another 3-5 minutes until browned all over.

3. Add the butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.

4. Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!

Spring Color Recipes

From meaty, charcoal-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in color! Enjoy the best that spring has to offer with the likes of vivid bunching scallions, leeks, Boro red beets, Wild Twist apples and radishes, plus fresh spring “greenery” such as pea shoots, arugula and broccoli microgreens. Also included in this bright box: Farm-fresh eggs from our heritage breed laying hens, a Chilean Sauvignon Blanc, Challah bread and chives plucked straight from the herb garden. To spring!

Here are a few recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, and yet delicate and fresh.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

First Days of Spring Recipes

We did it: Winter has waned and spring is officially here. In such a tough and challenging time, we are extra thankful for the longer daylight hours, offshoots of green and peeks of sunshine this year, as well as the bright spring ingredients included in this week’s lineup—think: micro arugula, pea shoots, leeks and Cosmic Queen Oyster mushrooms. Complemented by locally-crafted bucatini pasta, Pain au Levain bread and our Nonna Pat’s signature tomato sauce, plus Grana-style cheese, blueberry jam and salad-ready Italian vinaigrette, this box is a fitting welcome to the season.

Here are a few recipe ideas for the week:

Pea Shoot & Micro Arugula Salad with Radishes & Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

Baby Red Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley for freshness and red pepper flakes for heat.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

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

Sautéed Leeks & Oyster Mushrooms

Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

Ingredients:
2 tablespoons butter
2 leeks, sliced crosswise and rinsed well
2 pounds Oyster mushrooms, rinsed and sliced
Sea salt
Freshly-chopped herbs, such as parsley and thyme

Method:
1. Melt the butter in a large skillet over medium heat. Add mushrooms, sprinkle with ½ teaspoon of salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes.

2. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add the herbs and stir until fragrant, about 30 seconds. Serve immediately.

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