Culinary Adventures Recipes

For many of us, more time at home has meant more time experimenting in the kitchen, and this week’s box is full of fresh new ingredients for you to play with: Try your hand at homemade crêpes crafted from Fairhaven Mill’s certified-organic buckwheat flour; poach some local duck eggs to serve with spring asparagus and a light chive-lemon aioli; and, end things on a sweet note with all the ingredients for a traditional-style Italian torta filled with our own cherry-plum jam. Also included: Pain au Levain bread; a refreshing French Rosé and other favorites like Cremini mushrooms, Granny Smith apples and a mix of braising greens.

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 that glorious spring asparagus along with a Grana-style cheese!)

Poached Duck Eggs over Asparagus with Lemon-Tarragon Aioli
Serve this elegant dish with toasted Pain au Levain bread to sop up those delicious runny egg yolks!

Lemon-Chive Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

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

Grilled Cauliflower Steaks with Honey & Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

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

Italian Buckwheat Cake
Known as schwarzplententorte in German or torta di granosaraceno in Italian, this wonderfully moist and dense cake is usually eaten for breakfast together with a big cup of coffee—or as a morning or afternoon snack.

Time to Jam

Summer is fruit season here in the Northwest, a glorious moment in time when we start to (literally) enjoy the fruits of our labors as a wide range of luscious, juicy berries ripen—from the organic Tulameen raspberries grown in our gardens to wild blackberries and sweet blueberries.

Our berries are lovingly hand-picked each morning during this season. Some go straight into our mouths for a delightful snack, others are destined for fresh fruit crisps. But, without fail, we also tuck away a supply for our housemade jam, which captures the wonderful, fresh flavors of summer for months to come. This month, it’s the juicy and ripe Tulameen raspberries that are headed for our jars.

The process is simple, with just a few quality ingredients included in our ‘uncooked’ recipe: organic fruit, organic sugar and pectin. That’s it. A quick stir and into the freezer it goes—and believe us, nothing beats pulling out a dollop in deep, dark winter to brighten up morning toast or to serve alongside freshly-baked scones.

Quince Butter

Lovely on your morning toast!

Ingredients:
6 quinces, peeled, seeded and cut into slices
¾ cup sugar

Method:
1. Bring quinces, sugar, and 3 cups water to a simmer in a medium stockpot; cook until quinces begin to soften, about 20 minutes. Reduce heat; gently simmer until soft, 1 to 1 1/2 hours, stirring frequently when paste begins to thicken and stick to bottom of pot.

2. Press through a sieve into a bowl (repeat if a smoother consistency is desired); discard pulp. Refrigerate, covered, up to 1 week.

At Your Leisure Recipes

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The flavors of spring continue to delight, this week in a produce-packed brunch featuring a luscious German-style oven pancake topped with our mixed berry preserves and crème fraîche, maple-spiced breakfast sausage and a farm-fresh egg and vegetable frittata. Accented by a sparkling Prosecco, moist cinnamon raisin bread and colorful produce including Romanesco cauliflower, California Gold nugget mandarins and purple potatoes, this breakfast is fit for a leisurely gathering.

Here are a few recipe ideas for the week:

German-Style Oven Pancake
This puffy, light pancake is fit for a crowd—top with our mixed berry preserves and a generous dollop of crème fraîche.

Spring Vegetable Frittata
Packed with purple potatoes, sweet mini peppers, leeks and spinach, this easy frittata boasts incredibly-fresh flavor.

Roasted Romanesco Cauliflower
So simple, so stunning: Use this basic roasting method as a jumping off point for enjoying this crunchy, mellow vegetable.

Honey-Kissed Baby Turnips & Greens
The real star of this simple side are the tender greens!

this week's recipes
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