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.
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy dinner.
Ingredients:
1 pound baby bok choy, cored and roughly chopped
½ pound mushrooms, such as Cinnamon Cap, washed and trimmed
1 cup thinly-sliced radishes
2-3 scallions, trimmed of root ends and chopped
1 leek, trimmed of root and tough green ends, and chopped
2 tablespoons vegetable or safflower oil
1 red or green jalapeño, thinly sliced (remove ribs and seeds for less heat)
4 garlic cloves, thinly sliced
1 2-inch piece of fresh ginger, peeled and thinly sliced
6 tablespoons water
Soy sauce
Method:
1. Heat the oil in a large skillet over medium heat. Cook the jalapeño, garlic and ginger, stirring frequently, until softened about 1 minute.
2. Add the baby bok choy, mushrooms, radishes, leek and scallions, then the water; cover and cook until vegetables are tender, 2-3 minutes. Uncover and sauté until any remaining liquid evaporates.
3. Splash vegetables with soy sauce to taste and serve.
These delightful mushrooms made famous by Momofuku are a delightful addition to a stir-fry!
Ingredients:
4 cups loosely packed baby Shiitake mushrooms (about 3 ounces by weight)
1 cup sugar
1 cup soy sauce
1 cup white wine or sherry vinegar
1 thumb-sized knob of ginger, peeled
Method:
1. To prep the mushrooms, wash thoroughly and then remove the stems from the mushroom caps and discard. Slice the caps into 1/4 inch wide slices.
2. Combine the mushrooms with 2 cups water and the sugar, soy sauce, vinegar and ginger in a sauce pan. Bring to a simmer over medium heat, then reduce heat and simmer gently for 30 minutes. Allow the mushrooms to cool in the liquid.
3. Pack the pickled mushroom slices into a quart size container and add enough of the cooking liquid to cover. Ready to serve immediately, or they should last in the refrigerator in a tightly-sealed jar for 2-3 weeks.
It’s officially spring—and though our days continue to be drippy, the gardens are beginning to show new life as the first of the spring onions, rhubarb and new greens are now gracing us with their presence. Thus, spring fare takes center stage in this week’s box, too, with roasted garlic fougasse bread, cherry-almond fruit crisp topping and our housemade strawberry preserves all helping to accent a bevy of produce that includes snow peas, baby bok choy and fennel. Crack open a bottle of Pinot Noir, pop a fresh rhubarb crisp in the oven and enjoy the first taste of the season!
Here are a few recipes ideas for the week:
Stir-Fried Spring Vegetables with Chile, Garlic & Ginger
Serve this colorful stir-fry alongside potstickers and steamed rice for an easy weeknight dinner.
Scrambled Eggs with Red Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.
Grilled Spring Onions with Lemon & Thyme
This recipe elevates spring onions to a stunning side dish.
Roasted Oyster Mushrooms
Roasting these mushrooms in the oven lends rich, concentrated flavor—delicious!
Sautéed Jerusalem Artichokes
This simple method from Saveur allows these artichokes’ natural sweet flavor to shine.
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful baby spinach greens.
Golden Beet Salad with Chevre & Shaved Fennel
Tossed with a Cara Cara orange vinaigrette, this showpiece salad boasts beautiful color.
Rhubarb Crisp
A quick and easy dessert using spring rhubarb—simply toss with the following ingredients, then sprinkle with our signature crisp topping.
