With seasonal produce favorites like radishes, sugar snap peas and purple sprouting broccoli, plus our signature chicken stock and housemade apricot jam, this week’s lineup not only delivers the freshest flavors of spring, but also includes an exciting new taste of home: Small-batch, locally-grown and milled flour from right here in the Pacific Northwest. Have fun experimenting in the kitchen with this stone-ground, heirloom wheat flour, and also enjoy fresh pumpernickel bread, micro-green sunflower shoots and beautiful Shiitake mushrooms, all to help you enjoy the best the Northwest has to offer.
Here are a few recipe ideas for the week:
Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful springtime salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.
Cabbage Salad with Radish & Turnip
A bright twist on classic coleslaw!
Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.
Spring Vegetable Rice Soup
This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.
Braised Carrots with Feta & Fresh Mint
This gorgeous side dish is freshened up with creamy feta and fragrant mint.
Braised Savoy Cabbage
This versatile dish from Alice Waters is delightful served by itself or mixed with sliced boiled potatoes or crispy bacon.