Lemon-Honey Vinaigrette

This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Ingredients:
4 tablespoons freshly-squeezed lemon juice
1 teaspoon lemon zest
3 tablespoons honey
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
1 garlic clove, pressed
¾ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Whisk together lemon juice, zest, honey, parsley, mustard and garlic in a small bowl.

2. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or chill for a later use. If chilled, allow vinaigrette to come to room temperature again, then whisk again to combine.

Grilled Heirloom Tomato Vinaigrette

In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta salad, or drizzled over steamed or grilled vegetables.

Ingredients:
1-2 heirloom tomatoes, halved and seeded
2 garlic cloves, peeled
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon fresh parsley
½ cup olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat grill to medium-high. Grill tomato halves until soft and slightly charred, beginning flesh side down, and flipping over halfway through cooking so both sides have grill marks. Remove from heat and allow to cool.

2. In a food processor or blender, combine tomatoes, garlic, vinegar, lemon juice and herbs and process until smooth. Check for seasoning and season liberally with salt and pepper.

3. Then, with processor running, slowly add olive oil and process until well blended. Set aside until ready to use.

Chive Blossom Vinegar

This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar

Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.

2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.

3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).

Brunch Time Recipes

Can you feel it? The tulip shoots are stretching towards the skies, birds are gathering up twigs to build their nests, and we even shed our jackets one afternoon last week: The march towards spring is gaining momentum! Celebrate the changing seasons with a delicious brunch lineup filled with some of our favorite provisions—from Skagit River Ranch’s all-natural breakfast sausages and farm-fresh eggs to spiced apple butter for spreading on a warm muffin made with Fairhaven Mill cornmeal. Also included: Fresh raisin bread, crisp apple cider from Sauk Farm, cocktail pecans, fresh produce like Cara Cara oranges, Cremini mushrooms and springtime leeks, plus a truly gorgeous gorgonzola dolce cheese. Good morning, indeed!

Here are a few recipe ideas for the week:

Cremini Mushroom Scramble
Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Apple & Pecan Green Salad with Gorgonzola Dolce
This beautiful salad is light and fresh, a perfect pairing for this week’s brunch fare.

Apple Cider Vinaigrette
Uitilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.

Roasted Leeks
Seasoned with salt and pepper, these leeks make for a satisfying side.

Gorgonzola & Honey Roasted Potatoes
An interesting, yet classic, Italian combination of sweet and savory.

Cornmeal Muffins
Moist, fluffy, and easy to make from scratch!

this week's recipes
colors of the rainbow

farm & garden notes
hi, april

workshops & events
new classes!

archives