Spring Risotto Night

It’s the perfect match: Rich and comforting, yet bright and light, this week’s risotto-themed box is a beautiful blend of fresh flavors. Have fun experimenting in the kitchen with all the provisions for a risotto accented by our housemade chicken stock, easy-to-make preserved Meyer lemons and your choice of toppings, plus Pain au Levain bread, France’s signature Pommery mustard, farm-fresh eggs and spring favorites such as spinach, pea shoots, radishes, beets and fragrant herbs. Enjoy!

Here are a few recipe ideas for the week:

Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!

Preserved Meyer Lemons
Use these preserves in this week’s risotto, or whisk the pulp into a salad dressing or a Bloody Mary.

Lemon-Garlic Kale Salad
Tossed with a tart citrus dressing, this bright and fresh salad pairs beautifully with this week’s risotto.

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spring greens, this potato salad boasts big, bold flavor.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

Meyer Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard would be wonderful served alongside warm sugar cookies.

Spring Risotto Night Recipes

Rich with comforting flavors, yet bright with spring ingredients, this week’s risotto-themed box is equally fit for a family-style feast or a romantic dinner for two. Have fun experimenting in the kitchen with all the provisions for a wild mushroom duxelles risotto accented by grilled asparagus topped with a lemon-olive oil vinaigrette, plus nutty Gruyère cheese bread, spring produce like scarlet top turnips, golden beets and baby carrots, and finally, all the fixings for a rhubarb cake to serve for dessert.

Here are a few recipe ideas for the week:

Duxelles Mushroom Risotto
Crafted with our own duxelles, this creamy and delicious recipe is a favorite here at the farm.

Grilled Asparagus with Lemon Vinaigrette
A fresh blend of lemon juice, olive oil and garlic adds big flavor to grilled asparagus stalks.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!

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

F&L Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

Spring Color Recipes

Starring a beautiful roasted cauliflower-leek soup, plus handmade pappardelle pasta and our own spring nettle pesto, this week’s delivery fittingly celebrates the season’s most colorful offerings, from purple-topped turnips and sprouting broccoli to fragrant mint and vitamin-rich salad greens, plus fresh-cut yellow daffodils and even edible turnip flowers. Complemented by creamy, locally-crafted chevre cheese, ruby-red rhubarb-strawberry compote, Pain au Levain bread and our signature lemon olive oil cake mix, this color-rich lineup sings of spring—so dig in!

Here are a few recipe ideas for the week:

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Sautéed Tokyo Bekana with Sesame, Ginger & Soy Sauce
Fragrant ginger and sesame oil lend big flavor to this dish of sautéed greens.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Black Radish Cream
Substitute this zingy spread for horseradish in your favorite recipes.

Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.

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

St. Patrick’s Day Feast Recipes

Just in time for St. Paddy’s Day, this week’s box bursts to life with beautiful spring ‘greenery’—from green cabbage and leeks to peppery arugula greens and garden-fresh herbs. Complementing this beautiful bounty are all the ingredients for a feast inspired by the Emerald Isle: Housemade potato-leek soup and traditional brown Irish soda bread, plus Belgian-style ale, apple cake mix and a pickling spice kit to craft your own corned beef. As they say in Ireland, sláinte (to your good health)!`

Here are a few recipe ideas for the week:

Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these small tarts from Martha Stewart, just the right size for appetizers.

Corned Beef with F&L Pickling Spice
Savory with signature spices, this homemade corned beef is surprising easy to make!

Carrot, Cabbage and Apple Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw from Diane Morgan’s Roots is a snap to do-ahead.

Tatties & Neeps
The Irish classic! (Feel free to substitute the rutabaga with the turnips from this week’s box—delicious!)

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy supper side.

F&L Apple Cake
Moist and incredibly flavorful, this cake comes together in just minutes!

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