Brunch Time Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!

Spring Greens Salad

Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!

Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado

For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced

Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.

2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.

3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.

Spring in Swing Recipes

All signs point to spring—budding trees in the orchard, cheery daffodils popping out of the soil and the arrival of fresh spring “greenery” from the gardens in the form of asparagus, micro broccoli and rainbow Swiss chard, plus sunflower and pea shoots. Thus, spring fare takes center stage in this week’s basket, with a housemade potato-leek soup, imported pasta and flaky smoked salmon all to help accent the bevy of produce that also includes cauliflower, Koru apples and leeks—so open up our delivery, perhaps nibble a Dick Taylor chocolate bunny as you peruse recipes, and then enjoy all that the season has to offer!

Here are a few recipe ideas for the week:

Smoked Salmon & Leek Frittata
Paired with a crisp salad, this stunningly-simple dish is fantastic for breakfast, brunch or lunch!

Pasta with Sautéed Spring Greens & Chevre
This incredibly-satisfying pasta is quite versatile: Use any combination of your favorite hearty greens!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

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

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Pasta with Sautéed Spring Greens & Chevre

This incredibly-satisfying pasta is very versatile: Use any combination of your favorite hearty greens!

Ingredients:
1 pound pasta of your choice
6 cups mixed spring greens, such as a mix of this week’s micro broccoli, sunflower shoots, pea shoots
1 bunch Swiss chard, tough ribs removed and greens coarsely chopped
3-4 cloves garlic, peeled and minced
2 tablespoons olive oil, divided
2 tablespoons butter, divided
½ cup Chevre cheese, crumbled
¼ pine nuts, toasted

Method:
1. Bring a large pot of well-salted water to a boil, then add the pasta. Cook until al dente, about 7-8 minutes. Reserve ½ cup pasta water, then drain pasta.

2. Meanwhile, heat 1 tablespoon each of olive oil and butter in the skillet. Once warm, add the garlic and all the greens, tossing to coat with oil and butter. Season with salt and pepper, then cover and sweat until greens are just wilted and tender and garlic is fragrant, about 4-5 minutes.

3. Add drained pasta to the skillet, then toss everything together with the rest of the olive oil and butter. If pasta seems a little dry, mix in reserved pasta water. Check for seasoning and add more salt and pepper if needed. Serve with crumbled Chevre and pine nuts on top.

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