Season to Season Recipes

Swinging from cloudy and drippy to sunny and crisp, the weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are enjoying produce from both seasons as summery favorites like heirloom tomatoes, zucchini and peppers continue to delight alongside local Chanterelle mushrooms and fresh fettuccine to toss together for a cozy fall supper. Also included: Pain au Levain bread, Asian pears from the orchard and an Italian red wine so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Fettuccine with Sautéed Chanterelle Mushrooms
Rich with locally-foraged mushrooms, chicken stock and herbs, this pasta beautifully captures the flavors of fall.

Chicory Salad with Honey-Mustard Vinaigrette
This light and bright dressing is the perfect compliment to peppery chicory greens.

Sautéed Zucchini with Pancetta & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with smoky-savory flavor.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Braised Baby Artichokes
Simmered with white wine and chicken stock, these baby artichokes are melt-in-your-mouth tender.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

The Perfect Egg Recipes

Creamy and rich, eggs are one of the world’s finest gifts to the cook, delicious scrambled or poached, baked or fried. Thus, this week’s delivery is devoted to the glorious egg, and an extra-special one at that, too, with decadent oversize duck eggs from Oak Meadows Farm. Also filled with an assortment of egg-friendly pairings—asparagus and walnut pesto, fresh spring greens and edible flowers, hearty multigrain bread and aged Grana-style cheese—plus a bevy of recipe ideas, this box will help you cook the perfect egg.

Here are a few recipe ideas for the week:

Poached Duck Egg Salad with Crispy Fried Shallots
The lovely runny egg yolk becomes the vinaigrette for this beautiful salad topped with crispy shallots.

Crispy Fried Shallots
These crisp little nibbles are wonderful scattered over salad greens, tucked into burgers or sandwiches or served alongside other antipasti with wine.

Roasted Asparagus with Walnut Pesto & Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice and our own walnut pesto.

Grilled Baby Artichokes with Lemon & Walnut Pesto
These petite grilled artichokes are a wonderful appetizer.

Fried Duck Eggs Over Roasted Spring Vegetables
Shake up your breakfast routine with this hearty, healthy vegetable hash!

Tagliatelle Pasta with Grana Fonduta & Broccoli Rabe
The sauce for this delectable creamy pasta is crafted from duck egg yolks, Grana-style cheese and crème fraîche.

Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they will become.

How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.

Grilled Baby Artichokes with Lemon & Walnut Pesto

These petite grilled artichokes are a wonderful appetizer.

Ingredients:
6-8 baby artichokes
2 lemons, halved
¼ cup lemon juice
½ cup F&L walnut pesto
¼ cup olive oil
Sea salt and fresh ground pepper

Method:
1. To prep the artichokes, squeeze the juice from the halved lemons into a large bowl of cold water. Snap off the outer dark green leaves of the artichokes so that the pale greenish-yellow inner leaves are visible, then trim off the top half-inch of each artichoke and cut each in half. Using a small knife, cut out the choke and remove any prickly-tipped leaves from the center of the artichoke half. Drop each trimmed wedge into the lemon water as you go.

2. Bring a large pot of salted water to a boil. Drain the artichokes and add to the boiling water. Boil until crisp-tender, about 5 minutes. Drain and transfer the artichokes to a rack to cool.

3. Preheat the grill to medium-high heat. In a small bowl, whisk together the lemon juice, walnut pesto, olive oil, salt and pepper. Brush the artichokes with about half of the dressing, then grill until they are tender and lightly-charred in spots, about 5 minutes. Transfer artichokes to a platter and drizzle with remaining dressing. Serve warm or at room temperature.

Sun Ripened Recipes

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No matter how you pronounce it, the word ‘tomato’ practically sings of summer, the vine-ripened beauties now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with mixed heirlooms, nutty farro, imported feta cheese and Greek and green olives to toss together in salads, plus, a bevy of complementary produce including mini white cucumbers, sweet red peppers and bicolor corn. Uncork a bottle of Italian red, turn on some tunes and get cookin’ with these beautiful and bright summer favorites.

Here are a few recipes ideas for the week:

How-To: Cook Farro
A quick how-to guide to prepping this hearty and rich ancient grain.

Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Sage Butter Pasta with Summer Squash Ribbons
This light, summery pasta is deeply flavorful with a sage butter sauce and squash ribbons.

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.

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