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!
- Horseradish Devilled Eggs
- Ramp Tartlets
- Marfax Bean Salad
- Spring Pasta Verde
- Roasted Garlic Smashed Potatoes
- Spring Carrot Soup
- Grilled Asparagus
- Vegetarian Empanadas
- Turkish Carrot Dip
Horseradish Devilled Eggs – It doesn’t get any more springlike than this. The filling is the cooked egg yolks, mixed with prepared horseradish from Saw Mill Site Farm, chives, spring onions, butternut squash oil, and smoked paprika. They’re nestled gently in a bed of kale and almost too pretty to eat! (V, GF, 1st)
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)
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)
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)
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)
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)
Vegetarian Empanadas – A tender whole wheat crust envelops a filling of heirloom beans, fresh salsa roja, chipotle, carrot, and red onion. Delish! Heat up gently in your oven and serve with your asparagus. (V)
Turkish Carrot Dip – Everyone loves a good dip. This is one of our favorites! Roasted carrots are mixed up with garlic, apple cider, cilantro, and za’atar seasoning. Allergen alert: The za’atar seasoning contains sesame seeds. Enjoy this with some freshly cut veggies, or with chips or crackers. (Vg, GF)