Cherry-Rhubarb Polenta Cake

Our spin on the cheery Italian-style torta di polenta cake featured in Edible Seattle magazine.

Ingredients:
2 cups fresh or frozen rhubarb, chopped into ½-inch pieces
2 cups fresh or frozen cherries, pitted
1 cup turbinado sugar
1 cup baker’s or granulated sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon flour, for coating the pan
2 cups almond flour
3 eggs
½ teaspoon vanilla extract
Juice of ½ orange
Zest of 2 oranges
½ cup plus 1 tablespoon polenta
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cardamom
2 tablespoons almond slivers, for garnish

Method:
1. In a bowl, mix rhubarb and cherries with turbinado sugar. Set aside for about an hour at room temperature, or until all the sugar is dissolved.

2. Preheat oven to 325°. Using wrappers from the butter, grease then flour a 9-inch cake pan and cut a circular piece of parchment paper to cover the bottom. (A springform pan is ideal for this recipe, but if you don’t have one, slide two extra thin strips of parchment underneath lining, leaving excess on both sides. This will create ‘handles’ to help you pull out the cake once it is finished.)

3. Using a stand or hand-held mixer, beat the softened butter and baker’s/granulated sugar until light and fluffy (about 4 minutes at medium speed). Stir in the almond flour, then beat in the eggs one at a time, until batter is airy and soft. With a large spoon, fold in vanilla extract, orange juice and zest. Add polenta, baking powder and salt, folding in gently. Fold cardamom gently in as well.

4. Spoon the batter into prepared pan and smooth out evenly. Take one cup of the marinated rhubarb and cherries out of their syrup and drain on a paper towel. Press piece gently into the batter and scatter almonds over top. Set cake pan on a baking sheet and bake in the oven for 50-60 minutes, until the cake set in the middle and deep golden brown on top. Remove from oven and let sit 5-10 minutes. Gently remove from pan and leave on a wire rack to cool.

5. Cook the remaining rhubarb and cherries over medium-low heat until liquid has reduced and is thick and syrupy. Serve over finished cake with fresh cream, ice cream or crème fraîche.

Spring Color Recipes

From blue-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in a rainbow of color! Enjoy the best that spring has to offer with the likes of vivid red and gold beets, pink Cara Cara oranges and verdant leeks, plus fresh spring greens such as pea shoots, Shiso microgreens and Bibb lettuce. Also included in this bright box: Eggs from our heritage breed laying hens, garlic and chive cream cheese from Tunawerth Creamery, a unique organic grain and lentil blend, Italian Rustica bread and fresh herbs plucked straight from the garden.

Here are some recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little of this week’s cream cheese; or, add it to your morning oatmeal for an unexpected touch!

Rhubarb-Thyme Jam

This sweet-and-savory spread is delicious on toasted crostini with a little of this week’s cream cheese; or, add it to your morning oatmeal for an unexpected touch!

Ingredients:
3 cups chopped rhubarb
3-inch knob of fresh ginger, peeled and grated
1 (3-inch) cinnamon stick
1 tablespoon fresh thyme, leaves roughly chopped
2 tablespoons diced shallots
⅓ cup apple cider vinegar
½ cup light brown sugar
2 tablespoons maple syrup
Pinch cayenne pepper
½ teaspoon each of sea salt and fresh ground pepper

Method:
1. In a small saucepan over medium-high heat, combine all the ingredients.

2. Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Simmer, stirring often, for about 30 minutes, until the mixture has thickened to a jam-like consistency. Cool to room temperature and remove the cinnamon stick. Refrigerate until ready to use.

Spring Awakening Recipes

Despite the persistence of this year’s April showers, the gardens are beginning to truly sing of spring and this week heralds the arrival of several seasonal favorites—from ruby-red rhubarb and fava beans to perky sunflower shoots and beautiful golden beets. Enjoy these beloved beauties alongside freshly-baked Pain au Levain bread, our own silky crème fraîche and eggs from our heritage breed laying hens, plus crisp apples, Meyer lemons, flavorful chives, spring onions and more; enjoy!

Here are a few recipe ideas for the week:

Braised Spring Potatoes with Garlic
The secret to this simple and quick braised recipe is the chicken stock, which reduces down to a syrup, coating the potatoes in a meaty glaze.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.

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

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

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

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