The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, whisked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs in addition to those from our own brood of heritage-breed hens. Also filled with an assortment of egg-friendly pairings—think: smoked salmon, Italian Rustica bread, and Fontina cheese to help craft an Italian-style fonduta—plus, a bevy of fresh produce like asparagus, spring ramps and buttery Hakurei turnips, this box will help you craft the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Eggs over Asparagus with Italian Fonduta
Serve this elegant dish with toasted Italian Rustica bread to sop up those delicious runny egg yolks!

Fontina ‘Fonduta’ with Duck Eggs
The classic Italian-style fondue, crafted with this week’s silky duck eggs.

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Pickled Ramps
A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

Cornmeal, Parmesan & Thyme Crackers
Crisp and crunchy, these crackers from PCC’s Cooking from Scratch cookbook are delightful served with a schmear of cream cheese on top.

Pickled Ramps

A lovely way to preserve and enjoy these rare spring ramps for weeks to come.

Ingredients:
8 ounces ramps
2 dried red chiles
2 bay leaves
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cup white wine vinegar
½ cup sugar
1 tablespoon kosher salt

Method:
1. Trim greens from ramps; reserve for another use—like pesto! Pack bulbs into a heatproof 1-pint jar along with dried red chiles, bay leaves, fennel seeds and black peppercorns.

2. Bring white wine vinegar, sugar, salt, and 1 cup water to a boil in a medium saucepan, stirring to dissolve. Pour over ramps to cover. Seal jar. Let cool, then chill.

Full of Flavor Recipes

From Daikon radish and earthy Cremini and Shiitake mushrooms to organic beef and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by other such sauté-ready produce as broccolini, Senposai greens and scallions, the colorful box also includes pumpernickel bread and black Dakota popcorn kernels; crack open that bottle of Oregon Pinot Noir and enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Beef & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Pickled Daikon Radish with Black Peppercorns
These crisp, zingy radish pickles are great for snacking!

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

Scallion Relish
This peppy relish from Martha Stewart adds flavor to the likes of scrambled eggs or even this week’s stir fry.

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!

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