Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.

Here are a few recipe ideas for the week:

Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Sunflower Shoot & Arugula Salad with Radishes & Hazelnuts

This stellar salad from Food & Wine is beautifully balanced with peppery greens and radishes and sweet pea shoots.

Ingredients:
½ cup hazelnuts
1½ tablespoons Champagne vinegar or white wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
¼ teaspoon minced shallot
¼ cup extra-virgin olive oil
4 cups arugula greens
2 cups sunflower shoots
2-3 Pink Beauty radishes, trimmed and very thinly sliced on a mandoline
1 fennel bulb, halved lengthwise, cored and very thinly sliced on a mandoline
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 375°. Spread the hazelnuts in a pie plate and toast until they are fragrant and the skins blister, about 14 minutes. Transfer the toasted hazelnuts to a kitchen towel and let cool slightly, then vigorously rub the nuts together to remove the skins. Coarsely chop the nuts.

2. In a large bowl, whisk the Champagne vinegar with the Dijon mustard, honey and minced shallot. Add the extra-virgin olive oil and whisk until blended. Season the vinaigrette with salt and freshly ground black pepper. Add the arugula, sunflower shoots, radishes, fennel and chopped hazelnuts and toss well. Season with salt and pepper and serve right away.

Southern Classics Recipes

From spicy Andouille sausage and hand-milled Carolina grits to our own mix for light and fluffy biscuits, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like Hakurei turnips, Pink Beauty radishes and fresh garden greens, plus strawberries and rhubarb to whip up a delicious crisp for dessert. This comforting box also includes farm-fresh eggs, Spoon Full Farm Sun Sauce and sheep’s milk cheese to complement this classic, down-home-style spread. Enjoy!

Here are a few recipe ideas for the week:

Biscuits
This mix produces light and fluffy biscuits every time.

Classic Southern Potato Salad
A great side for this week’s Southern-inspired fare.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

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

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or a freshly-toasted baguette.

Strawberry-Rhubarb Crisp
A quick and easy dessert—simply toss strawberries and rhubarb with the following ingredients, then sprinkle with our signature crisp topping.

Mediterranean Recipes

From asparagus and French radishes to chive blossoms and crisp Little Gem and Cegolaine lettuces, this week’s box is a beautiful display of spring’s best offerings. Use these provisions and more to help craft a delicious Mediterranean-inspired feast, with ingredients for a satisfying baked orzo, plus gorgeous sheep’s milk feta cheese, fresh oregano, sweet peppers and crisp cucumbers, all to go alongside in a salad. This refreshing lineup also features sliced multigrain bread, farm-fresh eggs and our housemade lemon polenta cake mix, so that you can enjoy each and every bite this box has to offer.

Here are a few recipe ideas for the week:

Mediterranean-Inspired Spring Salad
The light and bright salad is extremely versatile; toss in your favorite salad ingredients!

Baked Orzo
This hearty baked orzo recipe is incredibly satisfying!

Grilled Asparagus with Classic Gremolata
This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy—and it only takes a few minutes to put together.

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

Chive Blossom-Garlic Aioli
This flavorful aioli is wonderful served with freshly-roasted asparagus, or even with homemade French fries!

Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled fingerling potatoes!

Lemon Olive Oil Polenta Cake
This rustic cake has a slightly-crunchy texture courtesy of polenta and is beautifully flavored by olive oil.

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