Spring Delights Recipes
Just in time for your Easter weekend gatherings, this week’s lineup sings of spring with bright and fresh ingredients. Starring fixings for a homey, flavorful meal comprised of locally-smoked ham hocks, heirloom dried beans, and corn muffins, this delivery also includes multigrain bread, farm-fresh eggs, our handcrafted chicken stock and an array of fresh produce from the garden—baby golden beets to fragrant garlic and French fingerling potatoes to collard greens. Enjoy!
Here are a few recipe ideas for the week:
Smoked Ham Hocks with Braised Collard Greens & Beans
This recipe yields a flavorful and comforting dish that combines the smoky richness of ham hocks with the earthy flavors of collard greens and beans.
Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This side dish is bright, fresh and bursting with flavor!
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Charred Spring Onion Gremolata
This smoky sauce is wonderful slathered on toasted bread.
Good Morning Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare, which stars locally-smoked bacon rashers, freshly-baked cinnamon-raisin bread, F&L biscuit mix, and, of course, farm-fresh eggs from our heritage breed hens. The bright and fresh delivery also includes both fromage blanc and tangy buttermilk from our creamery, fragrant herbs, and seasonal citrus, plus such spring favorites as baby red beets, yellow Cipollini onions and fennel. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Buttermilk Biscuits
These fluffy biscuits are given an extra boost of flavor thanks to our own buttermilk!
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
St. Patrick’s Day Feast Recipes
Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from fresh green cabbage to garden-grown parsley and bay leaf. Complementing this bounty are all the ingredients for a feast inspired by the Emerald Isle: Pre-brined corned beef and raisin-flecked Irish soda bread, plus chicken stock, tangy Bellsong buttermilk, stone-ground mustard, chocolate stout cake and other produce such as carrots, potatoes, turnips, apples and more. As they say in Ireland, sláinte (to your good health)!
Here are some recipe ideas for the week:
Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.
Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.
Tatties & Neeps
The Irish classic!
Lemon-Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
(Makes enough for one 17-20 pound turkey)
Ingredients:
7 quarts water
Farm & Larder brine mix
1 bottle dry white wine
2 medium onions, thinly sliced
6 garlic cloves
1 bouquet garni (a bundle of herbs, such as this week’s thyme, rosemary and sage)
Tools:
5-gallon brining container (tub, stockpot, or bucket)
Large brining bag (included in your brining kit)
Method:
1. One day before roasting the turkey, bring 1 quart water and the brine mixture to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
2. To minimize cleanup, line a 5-gallon container with the brining bag. Place turkey in the bag and add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag tightly; if turkey is not fully submerged, weight it down with a plate. Refrigerate for 24 hours, flipping turkey once. (If there isn’t room in your refrigerator, place the turkey inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees).
3. Remove turkey from brine one hour before roasting, and pat it dry inside and out. Let stand for up to an hour before roasting it to your preferred recipe’s specifications.
