Arugula Pesto

Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

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!

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!

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