Spring Sampling Recipes

It’s officially spring! To celebrate, this week’s box includes a sampling of the new season—from leafy garden greens and bright citrus to returning favorites like sprouting broccoli, Claytonia and spring onions—as well as a bevy of provisions to create your own charcuterie board. Lay out your own spring spread, picking and choosing from freshly-baked Pain au Levain bread, Bella Rossa cheese from our on-farm creamery, Bellsong, and sage and Porcini-infused salami from Skagit Valley’s own Norcino Salumi, as well as farm-fresh eggs and tender herbs, then open up a bottle of French Rosé and raise a glass to sweet, sweet springtime.

Here are a few recipe ideas for the week:

Roasted Cara Cara Oranges
These gorgeous oranges would be a wonderful addition to your charcuterie spread this week!

Chicory Salad with Winter Citrus & Marcona Almonds
Complete with crunchy chicories and juicy winter citrus, this salad is so crisp and colorful!

Meyer Lemon & Orange Citronette
Crafted from a beautiful mixture of winter citrus, this light, yet punchy, vinaigrette is lovely drizzled on fresh garden greens.

Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with fresh spring lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

Scrambled Eggs with Spring Onions
Punched up with bright spring onions, these scrambled eggs are divine.

Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.

Fresh Chive Vinaigrette

We like to toss this vibrant, green vinaigrette with mixed lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.

Ingredients:
1 garlic clove, finely chopped
Kosher salt
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Freshly ground black pepper

Method:
1. Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Toss with greens right away and enjoy!

Italian Parsley-Caper Vinaigrette

This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or salad greens!

Ingredients:
2 tablespoons plus 1 teaspoon balsamic vinegar
⅓ cup golden raisins
3 garlic cloves, peeled
4 tablespoons capers, rinsed and drained
1 cup lightly packed Italian parsley leaves
⅓ cup olive oil
Sea salt

Method:
1. Put the vinegar and raisins in a little bowl and let the raisins plump for about 30 minutes.

2. Place the garlic in the bowl of a food processor and pulse until finely minced, scraping down the sides of the bowl as needed. Add the capers and pulse until you have a coarse paste. Add the parsley and pulse again until completely chopped.

3. Add in the raisins and vinegar and pulse until the mixture is blended, but still slightly coarse. Transfer to a bowl and whisk in the olive oil to make a slightly chunky dressing. Taste and adjust with salt or more oil, if needed.

Warm & Cozy Recipes

The shorter daylight hours are upon us, and those nighttime temps are starting to drop: It’s time to cozy up with some fresh fall fare. This week, you can choose from flavorful Polish sausages, sauerkraut, Italian Rustica bread, farm-fresh eggs, and punchy French mustard to complement a lineup of freshly-harvested produce that includes green cabbage, potatoes, carrots, leeks, and celery, as well as fresh kiwi berries, fragrant herbs, and garden greens. Tuck into your favorite easy chair, flip through some recipe ideas, and enjoy the bountiful flavors of fall!

Here are some recipe ideas for the week:

Polish Sausage, Cabbage, and Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Slow-Roasted Celery
This unexpected side is sure to be a new favorite.

Escarole Salad with Mustardy Dressing
A wonderful side salad to this week’s suggested soup!

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!

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