Apple-Rhubarb Crisp

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

Ingredients:
2 cups rhubarb, washed and chopped
4 cups apples, peeled, washed and sliced
1¼ cups sugar
1 tablespoon cornstarch
1-2 tablespoons of butter
F&L fruit crisp topping

Method:
1. Preheat the oven to 375°.

2. Toss the rhubarb and apple slices with sugar and cornstarch. Place in an oven safe dish and add butter dabs to the top.

3. Sprinkle the fruit crisp topping evenly over the fruit, covering it completely. Bake until the topping is lightly browned and the fruit is bubbling.

Good Morning Recipes

Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!

Here are a few recipe ideas for the week:

Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

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

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.

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

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Rhubarb-Apple Cake with Almonds

A great baking project for an afternoon at home. Top with a dollop of our sweetened crème fraîche!

Ingredients:
1½ cups diced rhubarb
1 Honeycrisp 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.

Spring Color Recipes

From meaty, charcoal-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in color! Enjoy the best that spring has to offer with the likes of vivid bunching scallions, leeks, Boro red beets, Wild Twist apples and radishes, plus fresh spring “greenery” such as pea shoots, arugula and broccoli microgreens. Also included in this bright box: Farm-fresh eggs from our heritage breed laying hens, a Chilean Sauvignon Blanc, Challah bread and chives plucked straight from the herb garden. To spring!

Here are a few 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.

Pan-Fried Oyster Mushrooms with Garlic
A rustic and beautiful side dish, these easy pan-fried mushrooms taste meaty and garlicky, and yet delicate and fresh.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

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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