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.
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even roasted vegetables!
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!
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
2-3 fennel bulbs
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.
2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.
3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!
5-6 ears fresh corn
1 ripe heirloom tomato, seeds removed
1½ cups chopped green pepper
¾ cup chopped sweet Bullhorn peppers
1 cup chopped, unpeeled cucumber
1 cup chopped sweet onion
1 cup sugar
1 pint vinegar
1 tablespoon salt
1 teaspoon celery seed
1 teaspoon mustard seed
1. Wash and drain vegetables. Cut corn from the cob and scrape cob to get all the milk from the kernels.
2. Combine all vegetables in a large pot or preserving kettle. Mix the pickling liquid separately and pour over vegetables.
3. Simmer for 1 hour over medium heat, then transfer into canning jars. Seal while still warm to preserve flavor.
Welcome the hot, sunny days of August with a lineup of favorites fit for munching, mingling and lingering on the patio, from a housemade frittata kissed with sweet red peppers, potatoes and parsley (just reheat!) to our signature cobbler mix to pair with the first peaches of the season. Featuring a selection of produce ranging from Padrón peppers and heirloom tomatoes to eggplant and zucchini, plus Gruyère cheese bread, fig jam and fragrant herbs, this week’s lineup is bright and summer-fresh—pour a glass of fruity Chardonnay, slice up a peach and enjoy!
Here are a few recipe ideas for the week:
Blistered Padrón Peppers
These flavorful peppers make for a wonderful pre-dinner nibble!
Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.
Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.
This traditional Tuscan relish is lovely on toasted crostini.
Purple Scallion Relish
This zesty relish from Martha Stewart adds flavor to the likes of grilled salmon, chicken and even flatbreads.
It’s hard to beat this classic summer dessert—just add vanilla ice cream!