Just in time for the Easter holiday, this week’s delivery celebrates the season’s most colorful offerings, from fresh-cut yellow daffodils and a savory gratin packed with leeks and spring greens to golden beets and pink French Breakfast radishes, plus ruby-red rhubarb and our own cranberry-kissed fruit crisp topping. Complemented by a beautiful French red wine, Pain au Levain bread and petite quail eggs, this color-rich lineup is fit for Easter brunch, lunch and beyond.
Here’s what you’ll find in your box this week:
Spring Vegetable Gratin
Crafted in our farmhouse kitchen, this beautiful dish marries fresh leeks and beautiful spring greens with a creamy béchamel sauce and our own Grana-style cheese. Rustic yet refined, it pairs well with a crisp salad and Pain au Levain bread for an easy weeknight meal, or would be a wonderful addition to an Easter brunch buffet. To serve, bake in a preheated oven at 350 degrees for about 20 minutes, or until the top of the gratin is golden brown and bubbly.
Housemade Chicken Stock
Made from roasted Bella Luna chickens, our housemade stock is simmered with carrots, onions, parsley and celery and seasoned with just a dash of sea salt.
Pain au Levain Bread
This slightly-nutty, slightly-sweet sourdough loaf epitomizes French country-style baking with a chewy crust and light, airy interior. Baked by our favorite bakery in Snohomish, this traditional Pain au Levain is crafted using the bakery’s own sourdough starter.
Domaine Dupré Beaujolais-Villages Récolte 2013
Crafted by the heralded winemaker Jean-Louise Dupré, this French wine boasts beautiful notes of blackberry and dark fruit. Grown on vines that are over 75 years old, the Gamay grapes in this varietal lead to a rich, concentrated flavor that pairs nicely with this week’s spring vegetable gratin.
Considered a delicacy in many parts of the world, the quail egg packs a beautifully rich flavor inside its tiny speckled brown and tan shell. Wonderful poached, pickled or even fried sunny side up, these petite beauties from Oak Meadows Farm are particularly stunning served deviled—see this week’s recipes for ideas.
Farm Fresh Eggs
Busy scratching through the straw mulch in their spacious outdoor run looking for tasty bugs and worms on nice days, our heritage breed laying hens are also thoroughly enjoying a bounty of sprouting seeds and spring popweed, in turn supplying us with fresh eggs in beautiful shades of blues, green and brown.
This ruby-red rhubarb boasts a wonderful tart-sweet flavor.
Cherry-Almond Fruit Crisp Topping
Wonderful paired with this week’s spring rhubarb, our signature fruit crisp topping is crafted from organic cane sugar, ground almonds, sweet butter and dried cherries.
Seasonal Organic Fruit & Vegetables
This week’s produce selection also includes golden beets, baby Shiitake mushrooms, red kale raab, Brussels sprouts, French breakfast radishes, red onions, Sieglinde or baby red potatoes and spring leeks, plus sweet-tart lemons.
Seasonal Organic Greens
Iron-rich spinach and peppery arugula greens.
Fresh Garden Herbs
Fresh parsley, thyme, chives, garlic and shallots.
Fresh-cut daffodils to help you decorate for the holiday.