Brunch Time Recipes

Put on a pot of coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare. Featuring organic breakfast sausages from Skagit River Ranch, Fairhaven Mills organic buckwheat flour, homey apple butter, and, of course, farm-fresh eggs from our heritage breed hens, the delivery also includes Challah bread from Snohomish Bakery, smoked cinnamon, soft, spreadable sheep’s milk cheese and snack-ready pear chips, plus such spring favorites as leeks, sunflower shoots, chive blossoms and red spring onions. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with syrup, confectioner’s sugar or this week’s apple butter.

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using our signature apple butter paired with some maple-spiced apples.)

Maple-Spiced Apples
These fragrant apples are wonderful served on top of French toast, or tucked inside crêpes.

Scrambled Eggs with Red Spring Onions & Leeks
Punched up with bright spring onions, these scrambled eggs are divine.

Grilled Cauliflower Steaks with Honey & Meyer Lemon
Time to break out the barbecue for these flavorful cauliflower “steaks”!

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

Scrambled Eggs with Red Spring Onions & Leeks

Punched up with bright spring onions, these scrambled eggs are divine.

Ingredients:
8 eggs
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ cup chopped spring onions
1 tablespoon butter or olive oil
1 tablespoon freshly-chopped parsley
Sea salt and fresh ground pepper

Method:
1. Heat the butter or oil in a frying pan over medium heat. Add the spring onions and leeks and cook, stirring constantly, for about 2-3 minutes, until both are softened and fragrant.

2. Crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then whisk together with the milk, seasoning generously with salt and pepper. Add eggs to the frying pan and mix with the onions and leeks.

3. Cook, stirring occasionally until eggs are set and no longer runny. Gently mix in the freshly-chopped parsley and serve immediately.

Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Italian sausage, locally-crafted oat and pecan breakfast cookies and farm-fresh eggs to fry, poach or scramble as you please. Accented by bittersweet chocolate Bosc pear sauce, moist cinnamon raisin bread and colorful produce including Cara Cara oranges, Oyster mushrooms and spring onions, this breakfast is fit for a leisurely gathering—complete with a bottle of crisp Prosecco to share.

Here are a few recipe ideas for the week:

Scrambled Eggs with Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

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

Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!

Sautéed Leeks & Oyster Mushrooms
Gently tossed with butter, this beautiful side dish brings out the mellow, sweet flavors of these two spring favorites.

Baby Red Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley for freshness and red pepper flakes for heat.

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants and toast.

Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring spinach greens, or even with roasted veggies for an unexpected touch!

Scrambled Eggs with Shiitake Mushrooms

Earthy mushrooms and fragrant garlic elevate farmstead eggs in this stunning scramble.

Ingredients:
6-8 eggs
1 cup Shiitake mushrooms, washed and thinly sliced
3 cloves garlic, minced
½ cup milk or cream
2 tablespoons fresh parsley, chopped
Olive oil
Sea salt and fresh ground pepper

Method:
1. In a large skillet, heat about 1 tablespoon olive oil over medium-high heat until shimmering. Add in the garlic and sauté until softened and tender, about 1-2 minutes. Add in sliced mushrooms and briefly sauté until mushrooms are golden brown, then season generously with salt and pepper.

2. Meanwhile, crack eggs and break over a shallow bowl. Break yolks with a whisk or fork, then add cream and mix together vigorously. Season with salt and pepper.

3. Add eggs to skillet and stir, cooking until eggs are just set, tossing to mix with vegetables. Top with fresh parsley to serve.

this week's recipes
summer solstice

farm & garden notes
hi there june!

workshops & events
new classes!

archives