March 17th Offerings
Spring is around the corner. And it finally feels like there’s something to look forward to.
Mel is making osso bucco with braised lamb shanks. We have freshly dried, organic flageolet beans from Two Peas in a Pod for you to cook and serve with the lamb. And there’ll be parsley, lemon and garlic in the box to make a gremolata garnish. Add a loaf of sourdough. What a decadent spring meal!
Mel’s international house of spatchcock is doing another round of chicken vesuvio, and everyone loved the branzino fillets so much that we’re offering that again as well. There will be more baby artichokes and cippolini onions in the box to go with any or all of these meats. The artichokes and flageolet beans would also be delicious with some Gioia burrata or ricotta. I know that some of you are still enjoying the last round of baby artichokes as a table centerpiece, while others have tackled the intimidating thistle and discovered something revelatory. I urge you all to give baby artichokes a try.
We have Fourme d’Ambert, a raw cow’s milk blue cheese from the Auvergne region of France that is one of our favorites. The last time we tried to offer this cheese, it got held up in customs and didn’t arrive in time. Well it made it into the States, so we are giving it another go.
For dessert, Jared is making chocolate mousse with creme fraiche chantilly cream on top for Charlie Kolsby’s 12th birthday! He’s also making thin-ish mints (an elevated version of a classic cookie: a minty chocolate wafer dipped in Guittard dark chocolate) that you can dip in the chocolate mousse or have with a glass of milk.
There are buttery lemon, poppy seed scones that come frozen and ready for you to bake and serve along with a side of lemon curd. Or save the scones for Easter brunch and make a ricotta pound cake as a conduit for the fresh lemon curd.
Natacha is making mini olive oil cake loafs that have no gluten, dairy or refined sugar. Some people have confessed that they cherish their time alone in their car picking up their farm box, and eating one of Natacha’s little loaves on the way home has made it even better.
Lastly, as a Chicagoan, I assume everyone will be making corned beef on Wednesday to celebrate St. Patrick’s Day, so there’ll be green cabbage, carrots and potatoes in the box as well.
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7.50
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