Roasted Oyster Mushrooms

Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Ingredients:
1½ pounds Oyster mushrooms, halved if large
4 tablespoons cold unsalted butter, diced
½ cup chicken stock
¼ cup olive oil
Freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°.

2. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with butter and drizzle with the chicken stock and olive oil. Season with salt and pepper.

3. Roast the mushrooms in the center of the oven for about 20 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.

Spring Favorites Recipes

Leeks to radishes, peppery greens to beautiful chive blossoms, this week’s box celebrates some of our favorite flavors of spring, alongside such delicious accoutrements as fresh, creamy chevre cheese, sweet Challah bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup are our own apricot preserves, a French red wine and a bevy of bright herbs ranging from salad burnet to mint, plus Skagit Valley tulips to brighten your home. Enjoy!

Here are a few recipe ideas for the week:

Goat-Cheese Scalloped Potatoes with Chive Blossoms
This beautiful dish is sure to be a new spring favorite!

Oven-Roasted Cauliflower
Tossed with garlic, olive oil and lemon juice, this recipe courtesy of Emeril Lagasse is a snap to make.

Garlic Butter-Roasted Baby Shiitake Mushrooms
Roasted with capers and garlic, this simple mushroom dish is a real show-stopper.

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Mustard Greens Pesto
Brilliantly green, this mustard greens pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

Signs of Spring Recipes

It’s officially spring—and though our days continue to be drippy, the gardens are beginning to show new life as the first of the spring onions, rhubarb and new greens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with roasted garlic fougasse bread, cherry-almond fruit crisp topping and our housemade strawberry preserves all helping to accent a bevy of produce that includes snow peas, baby bok choy and fennel. Crack open a bottle of Pinot Noir, pop a fresh rhubarb crisp in the oven and enjoy the first taste of the season!

Here are a few recipes ideas for the week:

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

Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.

Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.

Golden Beet Salad with Chevre & Shaved Fennel
Tossed with a Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.

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

Rainy Day Brunch Recipes

recipes-mar-10-2016-archived

Rise and shine, it’s breakfast time! Gather round the table this weekend and rid yourself of the rainy day blues with a hearty and satisfying brunch starring fresh, hot-from-the-oven cream biscuits topped with our signature sausage gravy. Complemented by breakfast-ready ingredients such as homemade jam, Gruyère cheese bread and a dozen farm-fresh eggs, this week’s box also includes beautiful Jerusalem artichokes, new potatoes, leeks and Bloomsdale spinach—pour yourself a cup of joe and get cookin’.

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.

Spinach & Gruyère Cheese Bread Strata
Put this week’s cheesy bread loaf to good use with this spinach-kissed breakfast strata.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.

Kale Rapini with Buttered Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed spring greens.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

this week's recipes
the delights of spring

farm & garden notes
hi, april

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.