Fresh & Foraged Recipes
This week’s box sings of both the garden and the forest as it offers up freshly-harvested asparagus, radishes, turnips, fingerling potatoes and more as well as locally-foraged Morel mushrooms, a true Northwest favorite. Enjoy these tastes of springtime alongside freshly-made egg semolina pappardelle pasta, Pain au Levain bread, citrus fruit, and eggs from our heritage breed hens, as well as fragrant garden-grown herbs like tarragon, parsley and chives, and crisp salad greens—it’s all oh-so bright and oh-so fresh.
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Morel Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Morel mushrooms.
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.
Balsamic-Roasted Fingerling Potatoes with Onions
This flavorful side from California’s Chez Panisse is sure to become a staple in your home.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Home Sweet Home Recipes
During this challenging time, we are finding ourselves ever more grateful for the comforts of home and we hope to extend that same comfort to you with this lineup of satisfying, seasonal spring favorites. Starring our signature roasted cauliflower-Porcini mushroom soup and fresh Challah bread, plus a bonus meal of eggy pappardelle pasta and mellow Pioppino mushrooms, this week’s box also includes a tart Columbia Valley red, farm-fresh eggs and springy pea shoots, Meyer lemons, bright herbs and other all-stars from the garden. Be well!
Here are a few recipe ideas for the week:
Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.
Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.
Quick-Pickled Carrots
These snappy little carrots are wonderful layered into sandwiches or burgers, or simply eaten straight from the jar!
Preserved Meyer Lemons
Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Challah Bread Pudding with Bourbon Sauce
Drizzled with a warm bourbon sauce, this dessert is oh-so-comforting!
Fresh Pappardelle with Sautéed Pioppino Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy Pioppino mushrooms.
Ingredients:
1 pound fresh pappardelle
2 cups Pioppino mushrooms, washed and patted dry
¼ cup chicken stock
2 tablespoons unsalted butter, divided in half
1 tablespoon olive oil
¼ cup combined fresh chopped parsley, sage and thyme
2 cloves garlic, peeled and crushed
Sea salt and fresh ground pepper
¼ cup grated Grana-style cheese
Method:
1. Bring a large pot of heavily salted water to a boil over medium-high heat. Drop in pasta noodles and cook until al dente, about 4 to 6 minutes. Drain and rinse, reserving ½ cup of the starchy cooking liquid.
2. Meanwhile, in a large sauté pan, melt 1 tablespoon butter with the olive oil over medium heat, stirring to combine. Add the mushrooms and garlic and sauté 2-3 minutes until mushrooms are soft and tender and then add chicken stock and cook until reduced slightly, another 3-4 minutes. Add in fresh herbs and season generously with salt and pepper.
3. Add in the drained pasta and toss. Add in reserved 1 tablespoon of butter and grated cheese, and mix to distribute. If pasta seems dry, add in reserved cooking liquid 1 tablespoon at a time until adequately moist.
