spring | Farm & Larder

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.

Spring Color Recipes

From blue-hued Oyster mushrooms to ruby-red rhubarb, this week’s lineup is awash in a rainbow of color! Enjoy the best that spring has to offer with the likes of vivid red and gold beets, pink Cara Cara oranges and verdant leeks, plus fresh spring greens such as pea shoots, Shiso microgreens and Bibb lettuce. Also included in this bright box: Eggs from our heritage breed laying hens, garlic and chive cream cheese from Tunawerth Creamery, a unique organic grain and lentil blend, Italian Rustica bread and fresh herbs plucked straight from the garden.

Here are some recipe ideas for the week:

Pea Shoot & Microgreen Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery microgreens and sweet pea shoots.

Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true springtime pick-me-up.

Pan-Fried Mushrooms
Crispy, garlicky, and delicious, these mushrooms make an incredible side dish.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef or pork.

Rhubarb-Thyme Jam
This sweet-and-savory spread is delicious on toasted crostini with a little of this week’s cream cheese; or, add it to your morning oatmeal for an unexpected touch!

Spring Awakening Recipes

Despite the persistence of this year’s April showers, the gardens are beginning to truly sing of spring and this week heralds the arrival of several seasonal favorites—from ruby-red rhubarb and fava beans to perky sunflower shoots and beautiful golden beets. Enjoy these beloved beauties alongside freshly-baked Pain au Levain bread, our own silky crème fraîche and eggs from our heritage breed laying hens, plus crisp apples, Meyer lemons, flavorful chives, spring onions and more; enjoy!

Here are a few recipe ideas for the week:

Braised Spring Potatoes with Garlic
The secret to this simple and quick braised recipe is the chicken stock, which reduces down to a syrup, coating the potatoes in a meaty glaze.

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

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

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

Rhubarb Custards
These custards from Martha Stewart Living couldn’t be any easier! (Or more delicious!)

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a grand feast, or an intimate meal for two. Have fun experimenting in the kitchen with all the provisions for a lovely risotto crafted with our signature chicken stock and topped with imported Parmesan Reggiano and gorgeous vegetables like first-of-the-season asparagus, baby leeks, and carrots. Inside you’ll also find: Gruyère cheese bread, Sauk Farm’s apple cider, locally-crafted pickles, farm-fresh eggs, and beautiful spring greens like Bibb lettuces, arugula and a fresh salad mix. Enjoy!

Here are a few recipe ideas for the week:

Spring Risotto
This bright risotto showcases beautiful spring vegetables and hearty Arborio rice—just remember to keep stirring!

Sautéed Spring Vegetables
Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.

Farro, Arugula & Apple Salad
Bright with radishes, apple and asparagus, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

Garlic Confit
This mellow confit makes an amazing topping for pizza, pasta and crostini; or try a little dollop atop your risotto!