Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring our whole grain waffle mix, organic Skagit River Ranch breakfast sausage and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by moist cinnamon raisin bread, silky crème fraîche and colorful produce including Cara Cara oranges, fava leaves, kale rapini and baby carrots, this breakfast is fit for a laidback weekend gathering.

Here are a few recipe ideas for the week:

Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!

Sausage, Potato & Arugula Breakfast Frittata
Spicy, tender arugula brings pleasant bite to this baked dish with savory sausage and potato rounds.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Sautéed Fava Greens with Garlic
Boasting a sweet flavor similar to pea shoots, fava greens are absolutely delicious sautéed with fragrant garlic.

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

Cara Cara Orange Compote
This tart-sweet spread is lovely on croissants, French toast or even this week’s whole grain waffles.

Honey-Lemon Dressing
This bright and light dressing is wonderful tossed with spring greens, or even with roasted beets or radishes for an unexpected touch!

Whole Grain Waffles

Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!

Ingredients:
2 cups Farm & Larder waffle mix
2 cups milk
2 eggs
2 tablespoons vegetable oil

Method:
1. Mix together mix, milk, eggs oil in a large bowl.

2. Preheat the waffle iron, adding a dab of butter to grease the pan. Spoon about ¼ cup of the mixture into the waffle iron. Cook 3-4 minutes until both sides of the waffle is brown and it lifts easily away from the iron. Set aside and cover and then repeat process with the rest of the mixture; it should yield 6-8 waffles.

Brunch Time Recipes

Relax over a leisurely breakfast this weekend with a satisfying lineup starring our signature whole grain waffle mix, blueberry jam and Double DD Meats’ organic chicken breakfast sausage. Complemented by other breakfast-ready ingredients such as cinnamon-raisin bread, French hard cider and farm-fresh eggs, this week’s box also includes fingerling potatoes, Pioppino mushrooms and leeks—there’s even housemade tomato soup to serve should you decide linger around the table all the way through lunch.

Here are a few recipe ideas for the week:

Whole Grain Waffles
Crafted with hearty whole grains and nuts, our signature mix produces one satisfying waffle!

Fried Eggs Over Roasted Root Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance with rich crème fraîche, plus bright parsley and chives.

Potato Mash with Leek Confit
This easy, casserole-style dish is rich with buttery leeks and baby red potatoes.

Golden Beet Salad with Cara Cara Orange Vinaigrette
Served atop a bed of micro basil, this stunning salad is infused with bright, citrusy flavor.

Roasted Beets
This method creates tender, delicious beets that are easy to peel and serve in a warm  salad.

Mulled Hard Cider
Warm things up with this delightfully-fragrant warm cider recipe!

Maple Blueberry Butter

Transform traditional waffles or pancakes with a pat of this seasonal butter.

Ingredients:
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature

Method:
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.

2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.

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