These creamy poached eggs are perfectly complemented by flavorful kale rapini, pea shoots and Swiss chard greens.
Ingredients:
4 duck eggs
4 teaspoons vinegar
1 large bunch kale rapini, removed of any tough stem ends, florets reserved and greens roughly chopped
1 large bunch Swiss chard, removed of any tough stem ends and greens roughly chopped
2 cups pea shoots
2 cups Hedgehog mushrooms, trimmed of any tough ends
2 tablespoons olive oil
1 tablespoon butter
Sea salt and fresh ground pepper
Grana-style cheese, grated, and crispy breadcrumbs (optional)
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into it’s own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, heat the oil and butter in a large skillet over medium-high heat. Add the rapini greens and florets, pea shoots, Swiss chard greens and mushrooms and cook until all are just tender, 4 to 6 minutes. Season with salt and pepper; set aside.
3. To serve, add a serving of greens and mushrooms to a plate, and then top with a poached egg. Season with salt and pepper, as needed, and top with grated Grana-style cheese and crispy breadcrumbs, if desired.
This week’s lineup is truly color-rich, from ruby-red rhubarb and bright green asparagus to beautiful lemons, French Breakfast radishes and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: wild mushroom duxelles, chicken stock and Arborio rice for risotto, plus multigrain bread, herbed fromage blanc and our own F&L rhubarb cake mix.
Here are a few recipe ideas for the week:
Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.
Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.
Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled turnips or potatoes!
F&L Rhubarb Cake
Moist and incredibly flavorful, this cake comes together in just minutes!
Fresh asparagus to radishes, peppery Mesclun greens to chives, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as duck eggs, pumpernickel bread and brown sugar-kissed Lummi Island smoked salmon. Also included in this springtime lineup: Preserved Meyer lemons to add bright appeal to salad dressings and our signature cherry-almond topping to finish off a rhubarb crisp. Enjoy!
Here are a few recipe ideas for the week:
Tempered-Butter Radishes
These dipped radishes make for a wonderful starter or snack!
Smoked Salmon Spread
This lovely mixture from Ina Garten is fantastic served with slices of this week’s pumpernickel bread.
Smoked Salmon Salad with Spring Greens & Preserved Lemon Vinaigrette
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.
Preserved Meyer Lemon Vinaigrette
This bright vinaigrette is extremely versatile; try it on greens, vegetables or fish!
Grilled Asparagus & Potatoes with Preserved Lemon Vinaigrette
Tossed with fresh parsley and lemon vinaigrette, this spring side boasts a lovely smokiness from the grill.
Poached Duck Eggs with Asparagus
This elegant presentation is sure to wow any dinner guest.
Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
Tossed with a Meyer lemon vinaigrette, this salad exudes the light, refreshing flavors of the season.
Ingredients:
1 smoked salmon fillet, chopped into bite-size pieces
4 cups mixed greens, such as Mesclun and spinach greens
Preserved lemon vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
Olive oil
Sea salt and fresh ground pepper
Chopped tender herbs, such as chives, lovage and French tarragon
Method:
1. On a large serving platter, arrange the salad greens, then top with the smoked salmon and parsley.
2. Toss with desired amount of dressing, then taste for seasoning and add sea salt and pepper as needed. Garnish with freshly-chopped tender herbs of your choosing.
