red radishes | Farm & Larder

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.

Here are a few recipe ideas for the week:

Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

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

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Spring Color Recipes

Just in time for the Easter holiday, this week’s delivery celebrates the season’s most colorful offerings, from fresh-cut yellow daffodils and a savory gratin packed with leeks and spring greens to golden beets and pink French Breakfast radishes, plus ruby-red rhubarb and our own cranberry-kissed fruit crisp topping. Complemented by a beautiful French red wine, Pain au Levain bread and petite quail eggs, this color-rich lineup is fit for Easter brunch, lunch and beyond.

Here are a few recipe ideas for the week:

Deviled Quail Eggs
Made with creamy quail eggs, this appetizer is sure to impress.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and fingerling potatoes.

Garlic-Sautéed Red Kale Raab
Rich and vibrant red kale raab is seasoned with fresh garlic in this appealing side dish.

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

Red Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of Pain au Levain for a mid-afternoon snack.

Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.