Butter Pie Dough

This simple, extraordinary all-purpose pie dough can be used in both your sweet and savory baking.

2½ cups all-purpose flour
½ teaspoon sea salt
14 tablespoons cold butter (salted or unsalted), cut into tablespoon-size pieces
½ cup ice water, plus 1 to 2 tablespoons more, as needed

1. In a large chilled bowl, stir together the flour and salt. Sprinkle butter over the flour. With a pastry blender, or your clean, cold hands, mix the butter into the flour mixture until the ingredients look like cracker crumbs with lumps the size of peas.

2. Sprinkle ½ cup ice water over the dough, and stir it in with a fork. Squeeze a handful of dough with your hand; it should keep together and feel moist. Add additional ice water as needed until dough holds together and you can gather it up to form a ball.

3. Place the ball on a lightly floured work surface and cut into two equal pieces. Form each into a chubby disk, and wrap each disk in plastic wrap and chill for at least one hour.

4. To roll out the dough, remove from the fridge and place on a lightly floured work surface. Let the dough rest at room temperature for a few minutes, until soft and easy to roll. Dust the top of the dough with flour to prevent sticking, and roll the dough from the center in all directions, into a circle about 2 inches larger than your pie pan or tin. Carefully drape the dough over the rolling pin and gently fit it into the pan. (For a double crust pie, roll out the second disk of dough.) Follow your pie, tart or quiche recipe from there!

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!

Beet, Cheddar & Apple Tarts

Thinly-sliced beets add beautiful color to these appetizer-sized tarts from Martha Stewart.

1 sheet frozen puff pastry, thawed and cut into six 4½-inch rounds
¾ cup shredded sharp Cheddar cheese
1 small Pink Lady apple, cored and very thinly sliced
2-3 baby red beets, scrubbed, peeled, and very thinly sliced
Sea salt and fresh ground pepper
½ teaspoon fresh thyme leaves

1. Preheat oven to 400°.

2. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2-3 apple slices. Tuck 2-3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme.

3. Bake until pastry is golden brown and slightly puffed, 13-15 minutes. Serve warm or at room temperature.

Nectarine Galette

Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.

Farm & Larder galette dough, chilled
6-8 ripe nectarines
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Honey-cinnamon crème fraîche (see recipe)

1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.

2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.

3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of honey-cinnamon crème fraîche.

this week's recipes
summery salads

farm & garden notes
hi there june!

workshops & events
new classes!