Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.
Ingredients:
1 pound sea beans
1 large garlic clove, minced
3 tablespoons olive oil, use high quality oil here
½ teaspoon red pepper flakes, or to taste
Black pepper to taste
¼ cup crumbled feta or Mexican cotija cheese
Lemon or lime juice to taste
Method:
1. Bring a large pot of water to a boil and cook the sea beans for 1 minute. Transfer them to a bowl of ice water to cool. Let them rest for a few minutes. Lay out a tea towel or other cloth towel. Pick through the sea beans to remove any stray bits of seaweed, and to remove any discolored bits or woody bottoms. Use only the top 2-5 inches of the plant. Lay the cleaned sea beans on the towel to dry.
2. Pat the sea beans dry and toss with everything but the lemon juice. Add lemon juice until the salad is as tangy as you like it. Serve cold or at room temperature. This will keep in the fridge for a couple days.
Sunday Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes all the fixings for a vibrant Italian-inspired meal to share with your nearest and dearest—from fresh semolina pasta shells and Skagit River Ranch Italian sausage to garden-grown salad greens and pillowy-soft focaccia bread. Side dish-worthy produce such as fresh fava beans, jumbo asparagus and Cremini mushrooms, plus eggs from our heritage-breed laying hens, edible nasturtium flowers and living Genovese basil, all help to round out this robust meal.
Here are a few recipe ideas for the week:
Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Spring Color Recipes
Eat the rainbow: This week’s lineup is truly color-rich, from jumbo asparagus, fennel fronds and baby leeks to red radishes and Morel mushrooms, plus a plethora of spring greens like Bibb lettuce, cantaloupe shoots and red Mizuna, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Pain au Levain bread, farm-fresh eggs, lemons, Sauk Farm Honeycrisp apple cider, a Béarnaise sauce-inspired spice blend and baking chocolate—enjoy!
Here are a few recipe ideas for the week:
Grilled Jumbo Asparagus with Morel Mushrooms & Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.
Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.
Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens!
