— Spring —

Springtime on the farm is all about preparation. The greenhouse is full of seedlings just waiting for the winter rains to stop so they can be cultivated and put into the ground. This is when we prepare and amend our beds with the nutrients the crops will need for the year. We also resume planting our crops that have a quick turnaround in the garden, such as radishes, potatoes, and mustards. From a culinary perspective, Spring is all about greens: lettuces, green garlic, green english peas and tender green shoots of spring onions. Spring is about remembering what fresh, crisp vegetables taste like.

Spring Produce:

spring garlic

spring onions



english peas

frilly mustards



farm eggs

Springtime Farm Activity:

Seedlings nurtured in the greenhouse

First cultivation after the ground dries up

Seedlings planted out in the garden


“We love John. He has become part of the family and made Mondays, the day he cooks for us, a day we always look forward to. John aces all types of foods – from simple, healthy family dinners to elaborate cuisines for corporate work events. He is our go-to man for all of it.” - Javier and Veronika

— sample SPRING menus —

*five-course family-style menu

*five-course family-style menu

*four-course plated meal with stationary appetizers

*four-course plated meal with stationary appetizers

*four-course plated meal with passed hors d’oeuvres

*four-course plated meal with passed hors d’oeuvres


At Farmhand, we design each menu from scratch to match what we have coming from the farm to what our clients would like to eat. Above are some sample menus designed for our past clients and, below, you will find additional options. These are examples only and can be altered and updated to suit any palate.


- crostini, butter bean hummus, spring peas, feta

- cucumber, smoked salmon, créme fraiche, dill

- leek and parmesan croquettes, aioli

- crostini, fava bean purée, romanesco, spring onions

- puff pastry with preserved tomatoes and ricotta

- assorted cheeses and charcuterie, olives, almonds, dried fruit, bread

- housemade spring onion foccacia, greens, garlic and lemon and chile

- warm black pepper and chive gougéres


first courses:

- roasted asparagus, spring greens, soft-cooked egg, radish, parmesan, confit shallot vinaigrette

- little gems, winter citrus, avocado, dill, almonds, citronette

- marinated tri-color beets, almond butter, sheep's feta, arugula

- chicory caesar, torn garlic croutons, pecorino, anchovy dressing, fines herbs

- wild arugula, delicata squash, pecans, crispy quinoa, feta, herbed yogurt

mid courses:

- local halibut crudo, celeriac remoulade, blood orange, avocado, meyer lemon salsa verde

- homemade pappardelle, caramelized spring onions, wild mushrooms, créme fraîche, parmesan

- homemade cavatelli, preserved early girl tomatoes, ricotta, fennel sausage, broccolini

- burrata, warm garlic bread, roasted beets, prosciutto, walnuts

- potato gnocchi, spring peas, wild mushrooms, pancetta, brown butter, pecorino


entree courses:

- veal piccata, wild mushrooms, roasted spring carrots, capers, parsley

- Snake River bavette, spring onions, green garlic, creamer potatoes, braised kale, onion soubise

- braised spring lamb, celery root and potato gratin, long-cooked broccoli, breadcrumb salsa verde

- McFarland Springs trout, fava bean and spring onion ragout, farro verde, meyer lemon

- ricotta malfatti, erbette chard, green garlic, crispy shallots, parmesan brodo


- strawberry rhubarb tart, vanilla bean chantilly

- meyer lemon tart, shortbread crust

- citrus almond cake, whipped créme fraîche, candied orange peel

- butterscotch pot de crème with maple whipped cream, salted cashew cookie

- buttermilk créme brulée, shortbread cookie