Spring Sampling Recipes

It’s officially spring! To celebrate, this week’s box includes a sampling of the new season—from leafy garden greens and bright citrus to returning favorites like sprouting broccoli, Claytonia and spring onions—as well as a bevy of provisions to create your own charcuterie board. Lay out your own spring spread, picking and choosing from freshly-baked Pain au Levain bread, Bella Rossa cheese from our on-farm creamery, Bellsong, and sage and Porcini-infused salami from Skagit Valley’s own Norcino Salumi, as well as farm-fresh eggs and tender herbs, then open up a bottle of French Rosé and raise a glass to sweet, sweet springtime.

Here are a few recipe ideas for the week:

Roasted Cara Cara Oranges
These gorgeous oranges would be a wonderful addition to your charcuterie spread this week!

Chicory Salad with Winter Citrus & Marcona Almonds
Complete with crunchy chicories and juicy winter citrus, this salad is so crisp and colorful!

Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

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

Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.

Escarole Salad with Mustardy Dressing

A wonderful side salad!

Ingredients:
½ head escarole, tip and tail trimmed, sliced lengthwise and then thinly sliced crosswise
1 head radicchio, thinly sliced
½ cup thinly sliced radish
Juice of 1 lemon
½ teaspoon Pommery mustard
¼ cup grated Grana-style cheese, plus more for garnish
½ cup olive oil
Fresh ground pepper

Method:
1. Combine the escarole and radicchio in a large salad bowl. Toss in sliced radishes.

2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Grana cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.

3. Grate more Grana on top and serve.

Variation: Excellent topped with grilled bread croutons for extra texture and crunch.

Chorizo Scramble

Or, try breakfast burritos this week: Just whip up this spicy scramble and serve it in tortillas with cheese and salsa on top!

Ingredients:
8 eggs
8 ounces chorizo sausage
¼ cup milk
½ cup chopped leeks, white and light green parts only
½ sweet onion, peeled and diced
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 chorizo sausage and cook through, breaking the sausage into small chunks with a wooden spoon. Then, add the spring onions and leeks and cook, stirring constantly, for an additional 2-3 minute, 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 chorizo and vegetables.

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

Crème Fraîche Salad Dressing

Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Ingredients:
¼ cup crème fraîche
¾ cup olive oil
2 tablespoons honey
1-2 scallions, white parts only finely-minced, or 1 shallot, peeled and finely-minced
4 tablespoons apple cider vinegar
Sea salt and pepper

Method:
1. In a small bowl, whisk together the crème fraîche, olive oil, and honey.

2. Add the scallion or shallot, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.

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