Spring Color Recipes

This week’s lineup is truly color-rich, from ruby-red rhubarb and green asparagus to purple Huckleberry Gold potatoes, rainbow Swiss chard and a plethora of spring greens and pungent herbs. Accompanying this bright roster are all the ingredients you need to finish off a spring feast: Spring ramps, locally-foraged Morel mushrooms, Grana-style cheese and Arborio rice for risotto, plus Italian Rustica bread, farm-fresh eggs and a ripe and fruity French Rosé.

Here are a few recipe ideas for the week:

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely appetizer depends entirely on the quality of the ingredients, so don’t scrimp!

Wild Ramp-Lemon Risotto with Morel Mushrooms
This bright risotto showcases beautiful spring ramps and foraged Morel mushrooms.

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

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

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

Grilled Asparagus with Lemon Vinaigrette

A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Ingredients:
2 pounds asparagus, trimmed
1 garlic clove, minced
Juice of 1 lemon, plus 2 teaspoons lemon zest
½ cup olive oil, plus 1 tablespoon
Sea salt and fresh ground pepper

Method:
1. In a small bowl, whisk together the olive oil, lemon juice and zest, and garlic. Check for seasoning and add salt and pepper, as needed. Set aside.

2. Set a grill cooking grate or basket in place, cover grill and allow to preheat for 5 minutes. While grill is preheating, place asparagus in a large bowl and toss with the tablespoon of olive oil, coating evenly. Season with salt and pepper.

3. Add asparagus to grill and cook, turning occasionally, until well charred and tender, about 6 minutes total depending on the thickness of the stalks. Transfer asparagus to a serving platter and drizzle the vinaigrette over the top. Serve immediately.

Spring Favorites Recipes

Fresh green asparagus to purple radishes, peppery Mesclun greens to pea shoots, this week’s box celebrates some of our favorite flavors of spring, offered alongside such delicious accoutrements as farm-fresh eggs, fragrant herbs like lovage and petite Cinnamon Cap mushrooms. Also included in this springtime lineup: Italian Rustica bread and Little Apple Treats’ granola cookies kissed with dried apples and lots of chocolate. Enjoy!

Here are a few recipe ideas for the week:

Cinnamon Cap Mushroom & Ricotta Crostini
This elegant little starter is a beautiful showcase for this week’s Cinnamon Cap mushrooms.

Homemade Bloody Marys
The perfect straws for enjoying these homemade Bloody Marys? Lovage stems, of course!

Spring Mushroom Scramble
Serve this earthy scramble with a salad of spring greens to complete the meal.

Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.

Asparagus with Sauce Gribiche
Bright green asparagus spears are drizzled with a classic French-style cold egg sauce in this refreshing recipe.

Tarragon-Meyer Lemon Aioli
This bright aioli is fantastic served with grilled asparagus!

Rhubarb-Apple Cake
A great baking project for an afternoon at home.

Rhubarb-Apple Cake with Almonds

A great baking project for an afternoon at home.

Ingredients:
1½ cups diced rhubarb
1 apple, cored and thinly sliced
1¼ cups sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
3 eggs
1⅔ cups all-purpose flour
2 teaspoons baking powder
⅓ cup sliced almonds
Pinch of salt

Method:
1. Preheat the oven to 400°. Grease a 9-inch round pan.

2. Beat 1¼ cups sugar and the butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.

3. Turn mixer to low speed and slowly add in flour, baking powder, and a pinch of salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on the batter. Sprinkle the almonds and a little additional sugar on top.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

this week's recipes
simply delicious

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