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!
Glorious May Recipes
The recent abundant sunshine and warm temps have the gardens looking oh-so-bright and beautiful:so get set to enjoy some springtime splendor in this week’s box! This lineup celebrates spring in all its glory with an assortment of garden-grown ingredients—jumbo asparagus, shallots, endive, crisp salad greens, Genovese basil and French tarragon—plus foraged finds like Morel mushrooms. Also included: Fresh Gruyère cheese bread, eggs from the farm’s heritage-breed hens, Meyer lemons and raspberries, and both Arborio rice and our signature chicken stock to help craft a springtime version of your favorite risotto.
Here are some recipe ideas for the week:
Morel Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!
Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata or risotto recipes.
Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!
Meyer Lemon-Lime Curd
Serve this classic curd from Gourmet magazine with this week’s raspberries for an easy and elegant dessert!
Spring Delights & Delicacies Recipes
From red radishes and asparagus to the season’s first fiddleheads, spring produce continues to abound, both in the garden and foraged from the wild. This week’s box takes full advantage of these new delights with such complementary provisions as farm-fresh eggs, Italian black Nerone rice, rosemary organic honey, and Piranske sea salt. Add to this a loaf of Pain au Levain, baking chocolate, flavorful salad greens, fragrant herbs and Meyer lemons, and let the flavors of spring delight everyone at the table (especially Mom on her special day!).
Here are a few recipe 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.
Braised Red Radishes with Shallots
Tender and juicy, these satisfying radishes are accented by fresh parsley and balsamic vinegar.
Charred Red Spring Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Grilled Asparagus with Meyer Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.
Mint Simple Syrup
It’s going to get warm this weekend: splash a dash of this simple syrup into a glass of lemonade for a sweet cool-down.
