Spring Delicacies Recipes

From ruby-red rhubarb and asparagus to the season’s first fiddleheads, spring produce abounds in this week’s delivery, both in the garden and foraged from the wild. This box takes full advantage of these new delights with such complementary provisions as crisp salad greens, Arborio rice, and both farm-fresh hen and duck eggs. Add to this a loaf of Italian Rustica bread, lemon poppyseed muffins, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table.

Here are a few recipes ideas for the week:

Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.

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

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

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!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

Cara Cara Orange Compote

Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!

Ingredients:
2 Cara Cara oranges, peeled and separated, pith removed
6 tablespoons sugar
2 tablespoons brandy

Method:
1. In a small, heavy-bottomed pot over medium heat, combine orange sections, sugar, and brandy. Using the back of a wooden spoon, mash oranges as they heat up to release juices. Stir until sugar dissolves.

2. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool slightly.

Flavors of Bavaria Recipes

In keeping with the warm, soulful flavors of classic German fare, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of seasonal all-stars like purple top turnips, Meyer lemons, crisp apples, baby red beets and fingerling potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, freshly-baked Linzer cookies, a rye stout vinegar, and a medley of earthy mushrooms—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Caraway Seed Roasted Potatoes
These fragrant potatoes would be excellent served alongside this week’s brats and sauerkraut.

Sweet Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Turnip and Pea Shoot Salad with Meyer Lemon Vinaigrette
This salad celebrates the fresh flavors of spring with crisp turnips, tender pea shoots, and a zesty lemon vinaigrette.

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Applesauce

This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

Ingredients:
4 pounds apples of your choice, peeled, cored and quartered
¼ cup fresh Meyer lemon juice
¾ cup organic cane sugar
Pinch of salt

Method:
1. Combine apples, lemon juice, sugar and 1½ cups water in a large pot. Cover and bring to a boil over high heat, stirring occasionally. Reduce heat to medium low, partially cover, and cook, stirring occasionally, until apples are completely soft, about 40 minutes.

2. Mash the apples with a potato masher or large fork, if needed, until applesauce reaches desired texture. Applesauce can be stored in the refrigerator up to 1 week, or in the freezer up to 3 months.

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