Chive Blossom Vinegar

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

1/2 cup chive blossoms
1 cup white wine vinegar

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).

Mother’s Day Brunch Recipes

Show Mom some love this weekend with a fresh and easy brunch highlighted by Shiitake mushrooms, endive frisée, asparagus, French Breakfast radishes, juicy mandarins and more. Serve up these seasonal favorites alongside a housemade frittata, English-style bacon rashers, and whatever else you’ve decided to whip up from a roaster that includes our silky crème fraîche, rich duck eggs, and fragrant herbs like chives and parsley, all while Mom sits back and relaxes with a cup of locally-roasted coffee. Cheers!

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Asparagus with Salt and 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.

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

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.

Charred Red Spring Onion Gremolata

This beloved sauce is wonderful spooned atop tacos, too!

3-4 spring onions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped

1. Cut off the roots of the onions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.

2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.

3. Peel the garlic and mince. Finely chop the lemons and onions. Mix everything together with the parsley. Add salt if desired.

Cajun Comforts Recipes

From organic Andouille sausage, Bell peppers, and okra to light and fluffy corn muffins, the soulful flavors of the deep South await this week, blending beautifully with Pacific Northwest produce like peppery arugula greens, rhubarb, leeks, radishes and spring onions. Inspired by our recent cooking class here at the farm with Matt Lewis of Where Ya At Matt?, who has kindly shared the recipe to his famous gumbo with us (see recipes), this comforting box also includes farm-fresh eggs, citrus fruit and our signature chicken stock to complement the spread. Enjoy!

Here are a few recipe ideas for the week:

Matt Lewis’ Chicken & Andouille Sausage Seafood Gumbo
This recipe is kicky with big, bold flavor and comes straight from the expert himself: Matt Lewis of Where Ya At Matt? (Do note that this will make a party-size amount of gumbo; scale down the ingredients to craft a smaller batch.)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish to this week’s red gumbo.

Cara Cara Orange Salad with Arugula & Fennel
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

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

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

this week's recipes
ode to the egg

farm & garden notes
hello, may!

workshops & events
new classes!