We are celebrating the release of The Biggest Little Farm (and the week leading up to Mother’s Day!) with recipes from Back to Butter written by Apricot Lane Farms farmer-chef Molly Chester and her mom Sandy Schrecengost.

We are excited to be sharing delicious bio-dynamic and organic selections from Apricot Lane in this week’s box. Avocados, lemons, lettuces, chives and a special sample of their Bourbon Lemon Marmalade!

Order Deadline: Noon, Tuesday, April 30th

Order Your Narrative Provisions Box – Delivery Sunday, May 5th (3-9 PM)

Recipes of the Week (see below for details)

Quinoa Tabbouleh

Simple Asparagus Soup

Baked Potatoes with the Works

Roasted Cauliflower

Plus Fixings for Breakfast for Dinner with Mama

Large Omnivore Narrative Provisions Box for all of the above recipes along with this week’s meat selection and an assortment of fruits.

Large Vegetarian Provisions Box for all of the above recipes along with an assortment of fruits.

Small Omnivore Narrative Provisions Box for Baked Potatoes with Bacon and the works as well as Quinoa Tabbouleh.

Small Vegetarian Narrative Provisions Box for Baked Potatoes with the works and Quinoa Tabbouleh.

Quinoa Tabbouleh

Ingredients

1 cup cooked quinoa

1/4 cup dried currants or raisins

1/3 cup tomato, seeded and chopped (or if using cherry tomatoes, slice them in half)

1/2 cup- 1 cup of chopped fresh flat-leaf parsley

1/4 cup sliced scallion (both white and green parts) or chive

1 3/4 tbsp lemon juice

2 tbsp extra-virgin olive oil or avocado oil

1/8-1/4 tsp of garlic paste

salt and pepper to taste

Not included: oil, salt and pepper.

Instructions

Combine the quinoa, dried fruit, tomato, parsley, and scallion or chive in a large-size bowl. With a fork, toss the ingredients to combine.

In a separate bowl, whisk the lemon juice, olive oil, garlic, salt and pepper. Pour over the quinoa mixture and using your fork, toss again.

Chill for 2 hours, if desired, and serve.

*Large Omnivore Narrative Provisions boxes include a recipe for Top Sirloin Steak to pair with this recipe.

Simple Asparagus Puréed Soup

Ingredients

1/2 tbsp butter or ghee

1/2 cup diced onion

1/2 tbsp minced garlic

your portion of asparagus, cut-up

2 cups of stock

1/4 tsp crushed red pepper flakes

1 1/4 tsp sea salt

1/2 tsp freshly cracked pepper

Not included: butter or ghee, stock, red pepper flakes, salt and pepper.

Instructions

In a medium-size pot over medium heat, melt the butter or ghee until it begins to foam. Add the onion and sauté for 5 minutes, until softened. Add the garlic and sauté for 1 minute, until fragrant. Add asparagus, stock, red pepper flakes, salt and pepper. Bring to a boil. Cover and lower the heat to medium; cook for 10 minutes, maintaining a rolling simmer.

Remove from the heat. Uncover and cool for 5 minutes. Purée in the pot if using an immersion blender, or in a regular blender, until the mixture is smooth. Return to the pan (if necessary) and keep covered on low heat until ready to serve.

*Large Omnivore Narrative Provisions Boxes will include a recipe for Whole Chicken to pair with the asparagus soup.

Baked Potatoes with the Works

Ingredients

3-4 large potatoes

3-4 tsp melted butter or ghee

cheese sauce

sea salt of choice

freshly cracked black pepper

diced onion, scallion or chives

diced avocado (optional)

sautéed mushrooms

crème fraîche (optional)

Not included: butter or ghee, salt and pepper, cheese sauce, crème fraîche.

Instructions

Bake the potatoes for 1 hour. Test with a paring knife, it should slide into the center of the potato with ease after piercing the skin. If not fully baked, continue baking in 15-minute increments until done.

To serve, split the potatoes lengthwise, then top with a scoop of cheese sauce and desired toppings.

*Omnivore Narrative Provisions boxes will include bacon to pair with this recipe.

Roasted Cauliflower

Ingredients

1/4 cup melted butter or ghee*

6 cloves garlic, smashed but whole

your portion of cauliflower or romanesco, seperated into florets

1/3 nuts of your choice

1/4 tsp salt

1/2 tsp freshly cracked pepper

3 fresh thyme sprigs (optional)

1/4 cup freshly grated parmesan (optional)

1/3 cup raisins

chopped parsley

quinoa, rice or pasta

Not included: butter or ghee, salt and pepper, thyme, cheese, rice or pasta.

Instructions

In a 9 x 13-inch glass baking dish, combine the smashed garlic, cauliflower, and nuts. Drizzle the melted renderings over the cauliflower mixture, and sprinkle the sea salt and pepper over the top. Toss well with a spatula until the cauliflower is evenly coated. If using, place the thyme sprigs on top.

Bake for 25 minutes, then turn with a spatula, and sprinkle the parmesan on top, if desired. Bake for 15 minutes more, until the edges of the cauliflower, have caramelized and the nuts are nicely browned.

Place the pan on a cooking rack and remove the thyme stems. Add the raisins and toss well. Serve warm with quinoa or risotto.

*Omnivores may choose to save the bacon fat leftover from Baked Potato recipe to use here.