Spring Color Recipes
Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.
Mediterranean Recipes
From asparagus and French radishes to chive blossoms and crisp Little Gem and Cegolaine lettuces, this week’s box is a beautiful display of spring’s best offerings. Use these provisions and more to help craft a delicious Mediterranean-inspired feast, with ingredients for a satisfying baked orzo, plus gorgeous sheep’s milk feta cheese, fresh oregano, sweet peppers and crisp cucumbers, all to go alongside in a salad. This refreshing lineup also features sliced multigrain bread, farm-fresh eggs and our housemade lemon polenta cake mix, so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!
Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!
Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.
Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!
Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!
Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.
Italian Comforts Recipes
As we greet the arrival of April with hope for healthier days ahead, we continue to be comforted by the signs of spring spotted around us here at the farm, and found in your box, too. Thus, this week’s Italian-inspired selection features a risotto kit complete with earthy baby Shiitake mushrooms, chicken stock and Arborio rice, plus Italian Rustica bread and a plethora of spring greens like pea shoots, arugula and Lacinato kale—just unpack your box, uncork a French red and find some fresh inspiration for the month ahead.
Here are a few recipe ideas for the week:
Baby Shiitake Mushroom Risotto
Topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Lacinato Kale Frittata
A wonderfully-easy weeknight entrée!
Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!
Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of salmon, chicken or crudité.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
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!
