Contents of my box this week:

• Asparagus – DE
• Collards
• Purple Sweet Potatoes
• Red Dandelion Greens
• Rhubarb
• Green Oak Leaf Lettuce
• Sage 
• and a surprise bunch of red radish!

A friend mentioned pairing asparagus with ricotta so I found a recipe for pasta with asparagus, ricotta, arugula, and lemon zest, where you could probably substitute the red dandelion greens for the arugula (unless you have arugula left from Week 1). If you have yogurt instead of ricotta, you could try asparagus with smoky yogurt. LFFC also sells a yogurt share.

Sage is wonderful fried in butter (be careful because it can go from perfection to scorched in a millisecond). Use brown butter sage as a simple pasta sauce or to top off macaroni and cheese. Or use with the purple sweet potatoes in this mashed sweet potato with browned sage. Sage also goes well with roast chicken or butternut squash soup, though both of those feel autumnal while my mood is very spring right now

A very spring-y Dandelion Greens with Asparagus, Spring Onions, Radishes, and Egg using the dandelion, asparagus, and radishes. I still have scallions from Week 1..

Feeling dessert? This recipe for Honey Cake with Sage + Lemon Glaze looks interesting.

This is my 3rd box in a row with rhubarb (last week of Winter plus first two weeks of Summer) but I’m not complaining. If I need to, I’ll freeze the rhubarb for future use, especially where the fresh texture isn’t as important like in these strawberry rhubarb crumb bars.

Creamy Collard Greens, Sweet Sausage, Pepper and Potato Soup