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A real taste of spring!

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 you're not yet a member - perhaps this will tempt you to join us! The spring session is in full swing, but the door is always open. Pro-rated shares are available here.


Your BOX

April 27, 2018



Crimini Mushrooms*

Fiddlehead Ferns

Garlic Ramps

Kale Raab

Multileaf Lettuce (red and green)*

Red Potatoes*


Farm Fresh Eggs

*standard and family shares only




1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

¾ cup plus 3 tablespoons sugar, plus more for pan

1 pound rhubarb stalks, trimmed

1¼ cups all-purpose flour

¾ cup blanched almonds

1 teaspoon baking powder

¾ teaspoon kosher salt

1-1½ tsp vanilla extract

2 large eggs

¼ cup plain Greek yogurt or sour cream

Baking equipment: One 11" x 8" cake pan OR one 11" diameter tart pan with removable bottom


Preheat oven to 350°F. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces.

Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).

Place 1 cup butter, 3⁄4 cup sugar, and vanilla in a large bowl. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.

Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 Tbsp. sugar.

Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown. Begin checking for doneness after 60 minutes, allowing 70–80 minutes total if necessary. Transfer to a wire rack and let cake cool before removing from pan.


Talia White


24 fiddlehead ferns (more or less)

freshly ground pepper

2-3 tbs butter

1tsp salt

1/2 lemon juiced


Remove the dry, papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.

On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.

Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.


1 cup white quinoa

2 bundles asparagus

2 tbsp olive oil, for drizzling

1/2 cup roasted red bell peppers, drained and cut into

bite-size pieces

1/2 cup feta cheese

1 handful fresh coriander/cilantro or

flat-leaf parsley (reserve some leaves for garnishing)


For the dressing:

4 tbsp olive oil

2 tsp soy sauce

juice of 1⁄2 lemon

1 tsp cumin seeds


Rinse the quinoa, place in a small saucepan and add 2 cups water. Bring to a boil, lower the heat and simmer for 15 minutes. Drain any excess water. Set aside to cool.

To prepare the dressing, whisk together the olive oil, soy sauce, and lemon juice. Gently crush the cumin seeds with a pestle or the back of a knife and add to the dressing.

Prepare a hot fire in a charcoal grill, or heat a griddle pan over high heat. Rinse and pat the asparagus dry and place on a plate. Drizzle olive oil over the asparagus and roll them until well coated. Season with salt. Arrange the asparagus directly over the heat on the grill rack or place in the pan and cook, turning as needed, until nicely marked on all sides without being burned, around 6-8 minutes.

Meanwhile, combine the quinoa, dressing, bell peppers, feta and coriander or parsley in a large mixing bowl. Arrange the grilled asparagus on plates, top with the quinoa mixture and a few coriander leaves.

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