From Field to Fork

May 11, 2018

This week's box is full of spring delights -  we have tart, lemony sorrel, spring red radishes, and tofu from local organic soybeans, made the 'Zen-Tofu-Master' way. We are lucky to get a second week of garlic ramps, whose season is over in the blink of an eye. Asparagus and rhubarb continue to delight and the first of the season's spinach and romaine are making their debut. Check out the wonder of sorrel in our delicious soup recipe. If you are not a curre...

April 30, 2018

Here's a frittata recipe that really celebrates spring - much like our box this week!  It's a riff on Melissa Clark's Asparagus Frittata from her DINNER cookbook. I used a handful of fiddleheads, a few spears of asparagus and all of my ramps. I have to admit that I have never had the pleasure of cooking or eating a garlic ramp and WOW - sign me up for the ramp cult!  I tasted them while sauteéing and holy smokes, I could have just had buttered toa...

April 27, 2018

Beginning this week we are posting the contents of our box and the recipes from the flyer here on the blog. Recipes are linked to the original websites or blogs from whence they came, the creators of which are often great sources of inspiration to us - so do check them out!  Recipes are tagged by season and ingredient for maximum searchability. We add new recipes every week as we cook our way through our boxes - so make sure to check in for the latest.  If...

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