Curry-Spiced Roasted Beets

This heavenly side dish is fragrant with warm spices; a must-try side dish!

Ingredients:
1 bunch mixed beets
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cloves
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 350°.

2. In a small bowl, combine the cumin, coriander, turmeric and cloves. Add 1 teaspoon each of salt and pepper and mix well.

3. If the greens are still attached to the beets, remove them, leaving about 1-inch of the stem intact. Place the beets in a small roasting pan and rub them with the oil and then the spice mixture, coating them evenly. Roast the beets, turning them once or twice, until tender until pierced with a fork, about 1 hour. Let cool until they can be handled, then cut off the stems and peel the beets.

4. Cut the beets lengthwise into wedges and serve warm or at room temperature.

Happy & Healthy

As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!

Here are a few recipe ideas for the week:

Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!

Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

Risotto Night Recipes

The calendar may say May, but the spring temps sure have remained chilly, so warm yourself body and soul this week with a lineup that stars one of our farmhouse favorites: cozy risotto crafted with arborio rice, wild and earthy Porcini mushrooms and our own signature chicken stock. Also including Gruyère cheese bread, soft, spreadable sheep’s milk cheese and a bevy of bold greens, this box is still flush with the offerings of spring despite the pervasive gray, from purple sprouting broccoli and gold potatoes to Hakurei turnips and red radishes. Enjoy!

Here are a few recipe ideas for the week:

Porcini Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

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

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

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

Roasted Endive with Walnut Vinaigrette

This warm side pairs beautifully with this week’s frittata.

Ingredients:
12 Belgian endive
Olive oil
Sea salt

For vinaigrette:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon sugar
6 tablespoons walnut oil
¼ cup chopped walnuts, toasted
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim the bottoms off the endive and cut each in half lengthwise. Place on a baking sheet, drizzle lightly with olive oil and sprinkle with salt. Toss to evenly coat and arrange the endive cut-side down. Roast until tender and browned in spots, about 25 minutes.

3. Meanwhile, make the vinaigrette: In a small bowl, whisk together the vinegar, mustard, and sugar. Slowly whisk in the walnut oil to emulsify. Stir in the toasted walnuts and season with salt and pepper, to taste.

4. Transfer the endive to a serving platter and spoon vinaigrette over top.

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