Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby beets, snap peas, ruby-red rhubarb—while looking forward to summer with the first of the local strawberries. Have fun experimenting in the kitchen with all the provisions for a seasonal, summery brunch: Skagit River Ranch breakfast sausages, golden wildflower honey and Sauk Farm honeycrisp apple cider, plus our housemade crème fraîche, creamy chevre cheese, almond fruit crisp topping, and of course, farmstead eggs to scramble, poach or fry as you please!

Here are some recipe ideas for the week:

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Baby Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

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

Spring Favorites Recipes

Fresh asparagus to radishes, peppery Mesclun greens to chives, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as duck eggs, pumpernickel bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup: Preserved Meyer lemons to add bright appeal to salad dressings and our signature cherry-almond topping to finish off a rhubarb crisp. Enjoy!

Here are a few recipe ideas for the week:

Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!

Smoked Salmon Spread
This lovely mixture from Ina Garten is fantastic served with slices of this week’s pumpernickel bread.

Smoked Salmon Salad with Spring Greens & Preserved Lemon Vinaigrette
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.

Preserved Meyer Lemon Vinaigrette
This bright vinaigrette is extremely versatile; try it on greens, vegetables or fish!

Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.

Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.

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

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.

Here are a few recipe ideas for the week:

Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

F&L Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Soup & Salad Recipes

Ward off the chill this week by tucking into a simple, satisfying meal inspired by the hearty flavors of winter, starting with our luscious Italian white bean soup and accented by a bevy of salad-ready ingredients such as baby golden beets, hearty kale, Delicata squash and Westward blue cheese. Nutty Gruyère cheese bread, apple butter and an espresso-kissed chocolate bar also add comforting appeal to this classic soup-and-salad themed box.

Here are a few recipe ideas for the week:

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on multigrain crackers.

Delicata Squash & Kale Salad
This hearty salad is also excellent topped with fresh apples!

Mustard-Roasted Cauliflower
Try making this elegant side dish with your favorite wholegrain mustard.

Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

this week's recipes
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