Spring Color Recipes

From bright green leeks and orange winter squash to purple-tinged shallots and rainbow carrots, this week’s lineup is awash in vibrant colors indicative of the coming spring. Enjoy this seasonal bounty alongside locally-baked multigrain bread, sweet and mellow D’Anjou pears, Tunisian Deglet Nour dates on the branch, Tunawerth Creamery Greek yogurt and our farm-fresh eggs, plus small-batch, all-purpose organic flour from Burlington-based Cairnspring Mills for all your baking and culinary needs. Dig in!

Here are a few recipe ideas for the week:

Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.

Light & Bright Recipes

We’re keeping things fresh to kick off the month of February with this lineup of light, bright and flavorful ingredients—from spicy-savory chorizo sausage and creamy queso fresco cheese to cinnamon-kissed apple butter and our housemade blueberry vinaigrette to drizzle over salad greens. Also including fresh multigrain bread, garden-grown herbs, Fiji ginger almond butter from Big Spoon Roasters, and both chicken and duck eggs, as well as seasonal produce like parsnips, red beets and winter squash, this box is sure to perk up your palate all week long. Enjoy!

Here are a few recipe ideas for the week:

Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.

Chorizo Frittata with Leeks, Greens & Queso Fresco
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

Garden Herb Vinaigrette

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

Ingredients:
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons minced shallot
1 tablespoon, plus 2 teaspoons minced fresh Italian parsley
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary leaves
2 teaspoons fresh thyme leaves
½ teaspoon fresh Meyer lemon zest
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Method:
1. Combine all the dressing ingredients in a pint-sized jar with a tight-fitting lid, cover, and shake vigorously until emulsified, about 30 seconds. Reserve until ready to use.

Summering in France Recipes

Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, cherry tomatoes and fingerling potatoes, plus creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week includes both Northwest and Provençal provisions to create your own version of the famous salad, plus a Pain au Levain baguette, farm-fresh eggs, a stunning summer bouquet, and beautiful seasonal stone fruit like cherries and apricots. Cheers!

Here are a few recipe ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard!

Charred Green Bean Salad
This simple, satisfying salad courtesy of chef Michael Symon always gets rave reviews!

Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Cherry Clafoutis
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.

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