Spring into Summer Recipes

As we officially greet summer here this week, get set for a delivery that is chock-full of fun and fresh provisions, from locally foraged Morel mushrooms and garlic scapes to beautiful cherries, apricots and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, freshly-baked Challah bread, garden herbs, spreadable sheep’s milk cheese from Harmony Fields Farms, and even everything you need to craft a homemade pizza pie, this delivery is sure to kick-off the new season in style.

Here are a few recipe ideas for the week:

Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Morel Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are sure to wow.

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 this week’s sea beans.

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 the 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.

Variation: Make it a meal by adding flaked smoked salmon and a fried duck egg to each portion of asparagus!

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.

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