Rhubarb-Apple Cobbler

A true spring treat—just add a dollop of crème fraîche on top!

Ingredients:
4 cups chopped rhubarb
2 cups chopped apple
F&L cobbler crust mix
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
3/4 cup milk plus 2 tablespoons

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.

2. Bring the 1 cup sugar, rhubarb, apple, and lemon juice to a boil over high heat, stirring constantly. Pour the rhubarb mixture into the baking dish and top with cobbler batter.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or at room temperature.

Spring Favorites Recipes

Fresh green asparagus to purple radishes, peppery Mesclun greens to pea shoots, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as farm-fresh eggs, fragrant herbs like lovage and petite Cinnamon Cap mushrooms. Also included in this springtime lineup: Italian Rustica bread and Little Apple Treats’ granola cookies kissed with dried apples and lots of chocolate. Enjoy!

Here are a few recipe ideas for the week:

Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Tarragon-Meyer Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!

Rhubarb-Apple Cake
A great baking project for an afternoon at home.

Rhubarb-Apple Cake with Almonds

A great baking project for an afternoon at home.

Ingredients:
1½ cups diced rhubarb
1 apple, cored and thinly sliced
1¼ cups sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
3 eggs
1⅔ cups all-purpose flour
2 teaspoons baking powder
⅓ cup sliced almonds
Pinch of salt

Method:
1. Preheat the oven to 400°. Grease a 9-inch round pan.

2. Beat 1¼ cups sugar and the butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.

3. Turn mixer to low speed and slowly add in flour, baking powder, and a pinch of salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on the batter. Sprinkle the almonds and a little additional sugar on top.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as colorful radishes, romanesco, Cosmic Queen Oyster mushrooms and sunflower shoots, plus bright red rhubarb, Cara Cara oranges and Meyer lemons. Also featuring fresh lemon-pepper linguine, a French baguette and our own Nonna Pat’s traditional eggplant caponata, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!

Here are some recipe ideas for the week:

Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!

Lemon-Pepper Linguine with Roasted Romanesco, Almonds & Capers
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Garlicky Braised Greens
This flavor-packed side dish can be prepared with pretty much any hearty green.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.

this week's recipes
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hello, may!

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