Midsummer Splendor Recipes
As summer produce continues to ripen apace in the garden—from the baby cabbages and slicing cucumbers to sweet peppers and cherry tomatoes—this week’s box puts the seasonal bounty to delicious use in a farm-fresh menu starring savory Greek sausage atop rich Spanish lentils. Garlic fougasse bread, light-bodied Vinho Verde wine and a savory galette tart topped with blue cheese, figs and arugula also anchor this midsummer meal.
Here are a few recipes ideas for the week:
Fig & Blue Cheese Galette
Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.
Spanish Lentils with Greek Sausage & Sweet Peppers
Slow-simmered with garlic, onion and a hint of paprika, these rich beans pair beautifully with sausage and peppers.
Crisp Cucumber & Cherry Tomato Salad
This cool side is tossed with spring onions, a medley of herbs and our blood orange-white balsamic vinaigrette.
Grilled Fennel & Radicchio
Also tossed with this week’s vinaigrette, this salad boasts a wonderful smoky flavor from the grill.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled summer squash.
Cozy Italian Supper Recipes
In the tradition of our own Nonna Pat’s long-standing Sunday suppers, this week’s box includes fixings for a meal to share with your nearest and dearest: Creamy risotto topped with Grana-style cheese and locally-foraged wild mushrooms, plus organic Skagit River Ranch sausage, Kalamata olive bread and a moist lemon olive oil-infused cake. Side dish-worthy produce including Lacinato kale, sweet fennel and blood oranges, and an expressive Montepulciano wine, polish off this robust Italian meal.
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on these cool evenings—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful local Porcini mushrooms for this week’s risotto.
Arugula, Fennel & Blood Orange Salad
This crisp, citrus-kissed salad from The Glorious Vegetables of Italy cookbook is beautifully presented with blood orange slices.
Kale Frittata
A wonderfully-easy weeknight entrée!
Lemon-Infused Olive Oil Cake
This simple, rustic cake has a slightly-crunchy texture courtesy of cornmeal and is flavored by lemon-infused olive oil.
