Get Your Greens Recipes
We’ll say one thing for our cooler-than-usual spring: It has produced a beautiful bevy of tender greens in the garden! This week, greet summer with the best of spring’s bounty—from Lacinato kale and pea shoots to baby lettuces and arugula—as well as enjoy the return of some seasonal favorites now that the temps are (finally!) beginning to rise, such as locally-grown strawberries, fresh fava beans and edible flowers. Accentuated by pasta, Lummi Island wild tuna, Pain au Levain bread, sheep’s milk feta, and farm-fresh eggs and herbs, this week’s lineup is looking as bright as the upcoming weekend forecast; to summer!
Here are a few recipe ideas this week:
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with a bowl of pasta!
Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; try serving it with grilled bread crostini crafted from this week’s Pain au Levain!
How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!
Follow the Rainbow Recipes
From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.
Here are a few recipe ideas for the week:
Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Happy & Healthy
As we greet June, we all have our fingers crossed for a warmer (and sunnier!) month ahead, don’t we? But despite any lingering June gloom, this week’s box at least is off to a bright and happy start with such favorites as rich and buttery King salmon, locally foraged Morel mushrooms, Pain au Levain bread and creamy chevre from Lost Peacock Farm. In addition to our farm-fresh eggs and garden herbs, this week’s lineup also awaits with such produce all-stars as asparagus, red spring onions and a beautiful mix of salad greens. Enjoy!
Here are a few recipe ideas for the week:
Morel Mushroom & Asparagus Eggs Benedict
Served over toasted bread, this eggs Benedict is truly stunning.
Asparagus with Salt & 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.
Meyer Lemon & Dill Buttermilk Dressing
Drizzle this light and creamy dressing over your favorite salad greens, or serve with fresh veggies as a dip!
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
