Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.

Here are a few recipe ideas for the week:

Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

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

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

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Summer Splendor Recipes

Peaches! Blueberries! Tomatoes! These treasured summer favorites are ripening in abundance as we reach August and this box celebrates them in all their glory with Washington-grown beauties from Snohomish, the Skagit Valley, Selah and more. Pain au Levain bread, locally-crafted sheep’s milk feta cheese, and a raspberry-kissed chocolate bar help accent a light and bright lineup that also includes heirloom and Sungold cherry tomatoes, English cucumbers and Little Gem lettuces; so slice up a peach, thumb through the recipes and enjoy these summer gems to the fullest.

Here are a few recipe ideas for the week:

Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.

Cucumber & Melon Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Braised Purple Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.

Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (trust us: try them on grilled cheese).

No-Bake Peach Crumble
The perfect no-fuss dessert!

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.

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