Spring Color Recipes

recipes-may-26-2016-archived

This week’s lineup is truly color-rich, from fresh-picked rainbow Swiss chard, purple kohlrabi and red cherry tomatoes to beautiful lemon, lime and Cara Cara citrus fruits and pickled carrots from the farmhouse kitchen. Accompanying this bright roster are tangy sheep’s milk feta cheese, a crisp rosé wine, multigrain bread and sweet Kugelhopf cakes to help polish off your spring feast.

Here are a few recipe ideas for the week:

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.

Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Rainbow Swiss Chard Gratin

Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Charred Green Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!

Cara Cara Orange Compote
This tart-sweet spread is lovely served alongside this week’s Kugelhopf cakes.

Big Egg, Little Egg Recipes

recipes-may-19-2016-archived

Eggs are one of the world’s finest gifts to the cook, delicious scrambled, poached, boiled or fried. Thus, this week’s delivery is devoted to the glorious egg, and two different varieties at that, with farm-fresh hen eggs from Bella Luna and petite and creamy quail eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—Grana-style cheese, plus Arborio rice and chicken stock fixings for risotto—plus a bevy of fresh spring produce that includes asparagus, English peas and juicy strawberries, this box will help you craft the perfect egg no matter what size you choose.

Here are a few recipe ideas for the week:

Asparagus & Pea Risotto with Mint

One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.

Spring Risotto with Morel Mushrooms

Creamy and delicious, this farm favorite is freshened up by locally-foraged morels and roasted veggies.

Roasted Spring Vegetables
Earthy and bright, these roasted beauties are lovely atop this week’s risotto.

Sautéed Turnip Greens Topped with Olive Oil Fried Eggs
Topped with eggs, this scrumptious dish makes for a fantastic breakfast!

Olive Oil Fried Eggs
Olive oil adds extra flavor to these sunny side-up eggs.

Spring Salad with Deviled Quail Egg Vinaigrette

This colorful salad puts both the quail egg yolks and whites to delicious use.

Hard-Boiled Quail Eggs
Our no-fail method for perfectly hard-boiled quail eggs.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Pickled Quail Eggs
These stunning beauties are wonderful atop a stir-fry or served as a fun appetizer (just sprinkle with sea salt!).

Asparagus & Pea Risotto with Mint

One of two risotto ideas this week, this recipe is bright with asparagus, peas and mint.

Ingredients:
1 bunch asparagus stalks, cut into 1-inch pieces
2-3 cups freshly-shelled English peas
8 tablespoons butter
1½ cups Arborio rice
4-5 cups warm chicken stock
½ cup white wine (if desired)
½ shallot, finely chopped
1-2 tablespoons chopped garlic (if desired)
⅔ cup freshly-grated Grana-style cheese
2 tablespoons fresh mint leaves, minced

Method:
1. Bring a large pot of salted water to a rolling boil, then drop in asparagus and quickly blanch for about 2 minutes until asparagus pieces are bright green and just tender (you want them to still have a little bite, so watch closely.) Remove from pot, and place in an ice bath to stop cooking. Pat dry and set aside.

2. Meanwhile, in a sauce pan, bring the chicken stock to a boil and then turn down to a simmer to keep hot. In another large sauce pan over medium low heat, melt 4-5 tablespoons of butter and cook the shallots until soft but not brown.

3. Add garlic and continue cooking for about 2 minutes. Turn the heat up and add the Arborio rice. Stir for about one minute.

4. Add a ladleful of stock to the rice and continue stirring until almost absorbed. Add another ladleful of stock and the wine and continue stirring; repeat until all the stock is gone and the rice is creamy and tender.

5. Stir in the remaining butter and season with salt and pepper to taste. Then add the peas and asparagus to the pan. Allow to heat through, then add the cheese and mint. Stir to combine and serve immediately.

Variation: This risotto is also lovely topped with an olive-oil fried egg.

Springtime Fresh Recipes

recipes-may-12-2016-archived

This week’s glorious sunshine has us hankering for equally light and bright dishes on the table. Hence, this week’s lineup is full of fresh fare, from herb compound butter and sheep’s milk feta cheese to farm-fresh eggs and locally-foraged morel mushrooms. In addition to these provisions, enjoy a wide variety of pungent greens and fragrant herbs, Gruyère cheese bread and produce like spring asparagus, radishes and broccoli rabe.

Here are a few recipe ideas for the week:

Skillet Baked Eggs with Asparagus
This recent recipe from The New York Times couldn’t be simpler, yet is sure to impress any brunch guest.

Morel Mushroom & Asparagus Egg Benedict
Served over toasted bread, this delicious poached egg benedict is truly stunning.

Sautéed Broccoli Rabe
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

Red Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Spring Greens with Butter-Poached Radishes
This earthy salad is beautiful topped with buttery radishes.

Mustard Green Pesto

Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with roasted potatoes!

this week's recipes
simply delicious

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