Chive Blossom Vinegar

This punchy vinegar is fantastic incorporated into salad dressings; just swap it one-to-one with your favorite vinegar in recipes!

Ingredients:
1/2 cup chive blossoms
1 cup white wine vinegar

Method:
1. Soak chive blossoms in water to clean, then dry them using a salad spinner.

2. Place chive blossoms into a large canning jar so that the jar is filled about halfway with blossoms. Fill jar with the vinegar, covering the blossoms completely.

3. Let blossoms steep in the vinegar at least overnight or up to several days in a cool, dark place. Strain blossoms from vinegar and pour liquid into a clean jar. Refrigerate for the longest shelf life (the vinegar should last several weeks in the fridge).

Mother’s Day Brunch Recipes

Show Mom some love this weekend with a fresh and easy brunch highlighted by Shiitake mushrooms, endive frisée, asparagus, French Breakfast radishes, juicy mandarins and more. Serve up these seasonal favorites alongside a housemade frittata, English-style bacon rashers, and whatever else you’ve decided to whip up from a roaster that includes our silky crème fraîche, rich duck eggs, and fragrant herbs like chives and parsley, all while Mom sits back and relaxes with a cup of locally-roasted coffee. Cheers!

Here are a few recipe ideas for the week:

Spring Salad with Deviled Duck Egg Vinaigrette
This salad puts both egg yolks and whites to delicious use.

Roasted Asparagus with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Asparagus with Salt and Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Grilled Spring Onions with Lemon & Thyme
This recipe elevates green onions from garnish to a stunning side dish.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.

The Italian Spring Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s Italian-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with the provisions for pasta night—locally-crafted bucatini, organic Italian sausage, Tuscan-spiced salami, Pain au Levain bread and a savory salt mix—plus, gorgeous garden favorites like radishes, cauliflower, sunflower shoots, green garlic and basil. Inside you’ll also find: Locally-foraged fiddleheads, classic-style biscotti, and farm-fresh eggs. Enjoy!

Here are a few recipe ideas for the week:

Bucatini Pasta with Italian Sausage & Sautéed Fiddleheads
Everyone will be asking for seconds of this extremely satisfying dish.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Whole-Roasted Cauliflower
This dish can’t be beat for presentation, served whole and topped with olive oil and sea salt.

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

Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Spring Delicacies Recipes

From ruby-red rhubarb and asparagus to the season’s first fiddleheads, spring produce abounds in this week’s delivery, both in the garden and foraged from the wild. This box takes full advantage of these new delights with such complementary provisions as crisp salad greens, Arborio rice, and both farm-fresh hen and duck eggs. Add to this a loaf of Italian Rustica bread, lemon poppyseed muffins, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table.

Here are a few recipes ideas for the week:

Sautéed Fiddlehead Ferns
These bright green fronds lend themselves to many of the same uses as asparagus. Here they shine with a simple dressing of butter and lemon juice.

Asparagus with Salt & Pepper Whipped Cream
Topped with decadent cream, this simple side dish is just delicious.

Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and adds big flavor to grilled asparagus stalks.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little crumbled chevre; or, add it to your morning oatmeal for an unexpected touch!

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent dessert, especially served with vanilla ice cream!

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