Summer Harvest Recipes

As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, dark red cherries, crisp lettuce greens, eggplant, summer squash and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus creamy feta cheese from Harmony Fields, farm-fresh eggs, fragrant herbs and garlic fougasse bread. Bon appetit!

Here are a few recipe ideas for the week:

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread with a poached egg.

Grana Cheese-Roasted Broccolini

Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread.

Ingredients:
1-2 bunches of broccolini
2 cloves garlic
2 slices of rustic bread, such as Italian Rustica
Pinch red pepper flakes
½ cup Grana cheese, grated
Olive oil
Sea salt

Method:
1. Preheat oven to 425°. In a food processor, pulse the bread slices and garlic until the bread forms coarse crumbs and the garlic is chopped.

2. On a large rimmed baking sheet, toss the broccolini and red pepper flakes with about 2 tablespoons oil and then season generously with salt. Add the grated Grana and bread crumb mixture and toss to combine. Spread in an even layer and roast until the broccolini is tender and beginning to brown, about 10 to 12 minutes.

Sweet October Recipes

This year’s exceedingly pleasant October weather sure has kept the fresh produce coming in apace: This week’s lineup includes another beautiful batch of greens, everything from hearty radicchio to tender lettuces, as well as such highlights as yellow peaches, pluots, eggplant, Tropea onions, broccolini and an assortment of peppers both spicy and sweet. Enjoy this fall bounty alongside Gruyère cheese bread, a festive nut and olive mix, rose jelly from France, farm-fresh eggs and a sweet bouquet of seasonal blooms.

Here are a few recipe ideas for the week:

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Broccolini Salad with Olives & Sun-Dried Tomatoes
This salad packs in the flavor!

Vegetable Frittata
Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Peach Habanero-Garlic Hot Sauce
This spicy hot sauce is made with fiery roasted peppers and plenty of garlic, ideal for spicing up your favorite foods.

Lemon Broccolini

This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Ingredients:
1 bunch broccolini
1 tablespoon olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ teaspoon sea salt
Pinch of fresh ground pepper

Method:
1. Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain.

2. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat.

Variations: This crisp side is also wonderful topped with chopped hazelnuts, or a pinch of crushed red pepper in lieu of black pepper.

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