Good Morning Recipes

We’re back, and just in time for brunch, too: Cuddle up in some sweatpants, put on a pot of coffee and perk up your taste buds with this week’s selection of farm-fresh brunch fare. Featuring such highlights as organic breakfast sausages from Skagit River Ranch, freshly-baked Challah bread, Mille prosecco, locally-roasted coffee, and both farm-fresh eggs from our heritage breed hens and rich duck eggs, this delivery also includes fingerling potatoes, a wealth of citrus fruit, garden-grown herbs and two delightful cheeses from our creamery. Rise and shine, it’s breakfast time!

Here are a few recipe ideas for the week:

Challah Bread French Toast
This lovely and light French toast is wonderful topped with maple syrup, berry jam, or confectioners’ sugar.

Duck Egg Frittata
Packed with fingerling potatoes, braised greens and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

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

Roasted Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.

Full of Flavor Recipes

From pungent black radishes and earthy Cremini and Shiitake mushrooms to organic pork and a vibrant, locally-crafted hot pepper sauce, this week’s lineup is chock-full of flavor—and just waiting for you to toss together in a stir-fry. Accented by such sauté-ready produce as broccolini, cabbage, carrots and scallions, as well as fragrant herbs and salad mix, the colorful box also includes fresh Pain au Levain bread, our housemade granola and signature chicken stock; enjoy!

Here are a few recipe ideas for the week:

Garlic-Ginger Pork & Vegetable Stir-Fry
Serve this fragrant stir-fry with rice or noodles; we also love topping each serving with a fried egg and extra hot sauce.

Black Radish Salad with Cabbage & Cara Cara Oranges
An excellent side salad to this week’s flavorful stir-fry!

Cara Cara Orange & Fennel Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

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

Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Garlic Butter-Roasted Cremini Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.

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

Citrus Salad with Chili-Citrus Vinaigrette & Micro Cilantro

This citrus-kissed salad is smoky, just-slightly-spicy and an excellent accompaniment to a wedge of chorizo frittata!

Ingredients:
2 Cara Cara oranges
2 blood oranges
4 cups arugula
Farm & Larder chili-citrus vinaigrette
½ micro cilantro
Fresh ground pepper, to taste

Method:
1. Spread the arugula greens out on a large, round serving platter to make a bed.

2. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove the peel and membrane. Then, slice oranges crosswise into thin wheels.

3. Scatter the orange slices over the greens. Drizzle several tablespoons of the vinaigrette over the salad and toss lightly to coat. Top salad with the micro cilantro and a dash of fresh ground pepper, if desired.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

archives