It’s spring! This week, we are celebrating the arrival of some of our favorite spring foods: asparagus, wild ramps, and even the first broccoli of the season!
- Ramp Tartlets
- Lamb Pasanda
- Grilled Asparagus
- Roasted Chicken Salad
- Spring Carrot Soup
- Marfax Bean Salad
- Spring Pasta Verde
- Pork Empanadas
- Roasted Garlic Smashed Potatoes
Ramp Tartlets – Katrina made a simple pastry dough using Four Star Farms flour and Cabot Creamery butter. She baked them then filled them up with a delicate custard of fresh ramps with eggs and Mapleline milk and cream, with a good pinch of sharp cheddar to set it all off. These little tarts make a great appetizer to share, or a main dish to keep all to yourself! (V, 1st)
Lamb Pasanda – A gorgeous braise of lamb with aromatic flavors to make you swoon. Fresh yogurt from Side Hill Farm combine with turmeric, ginger, rhubarb, and peaches we froze last summer to make a beautiful sauce for lamb from M.F. Dulock, sweet potatoes, onions, and carrots from North Star Farm. This is a meal unto itself, but would also pair beautifully with your asparagus. (GF)
Grilled Asparagus – The freshest Hadley Grass, picked just this morning for you! We grilled it up and finished it with a little squash oil. Perfect with everything, we love it hot or cold. (Vg. GF)
Roasted Chicken Salad – We roasted Stillman’s chickens and tossed them in a creamy sauce featuring our own housemade mustard, along with apple sweetened dried cranberries, red onion, arugula, thyme, and cooked egg yolks. We dusted it with a bit of smoked paprika for good measure. Serve as is, or pile into a sandwich if you prefer. The perfect lunch, especially with some of your carrot soup to start you off. (GF)
Spring Carrot Soup – A fresh chunky soup with carrots and spinach in a veggie broth, Zoll hard cider, cilantro, parsley, and spring onion. It’s a great first course, or a companion to your chicken salad. (Vg, GF)
Marfax Bean Salad – We love heirloom variety beans. Marfax is one of our favorites! Here we made a salad with them, combined with spring onions, carrots, cumin, coriander, and a peach vinaigrette. Filling and delectable! (Vg, GF)
Spring Pasta Verde – Thyme rustici pasta from Valicenti Organico is tossed in a pesto of wild-foraged nettles, green garlic, oregano, and toasted pepitas. We mixed that up with the first broccoli of the season, spring onions, and chives. This pasta dish is just spring in a bowl! (V)
Pork Empanadas – A tender whole wheat crust envelops a filling of beer-braised pork, our fresh salsa roja, chipotle, carrot, and red onion. Delish! Heat up gently in your oven and serve with your asparagus.
Roasted Garlic Smashed Potatoes – Tender golden potatoes from North Star Farm are smashed rustically with roasted garlic and just a splash of cream. These are amazing with absolutely everything! (V, GF)