Good Morning Recipes

Rise and shine, it’s brunch time: Break your fast with this week’s lineup of favorites, from organic sausages and cinnamon-raisin bread to sweet and nutty organic cracked farro porridge and of course, fresh eggs from our flock of heritage breed laying hens. Spring is really starting to sing in the gardens, too, as you’ll also find fresh asparagus, pea and sunflower shoots, ruby-red rhubarb, turnips and Japanese Misome greens all in your box, as well as fragrant herbs and Belgian endive. Good morning, indeed!

Here are a few recipe ideas for the week:

Asparagus & Mushroom Frittata
This lovely springtime-fresh frittata can be easily served for brunch, lunch, or dinner; you choose!

Butter-Braised Turnips
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Roasted Endive with Walnut Vinaigrette
This warm side pairs beautifully with this week’s frittata.

Rhubarb-Apple Cake with Almonds
A great baking project for an afternoon at home.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Rhubarb-Apple Cake with Almonds

A great baking project for an afternoon at home. Top with a dollop of our sweetened crème fraîche!

Ingredients:
1½ cups diced rhubarb
1 Honeycrisp apple, cored and thinly sliced
1¼ cups sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
3 eggs
1⅔ cups all-purpose flour
2 teaspoons baking powder
⅓ cup sliced almonds
Pinch of salt

Method:
1. Preheat the oven to 400°. Grease a 9-inch round pan.

2. Beat 1¼ cups sugar and the butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.

3. Turn mixer to low speed and slowly add in flour, baking powder, and a pinch of salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on the batter. Sprinkle the almonds and a little additional sugar on top.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.

Late Summer Bounty

From Poblano peppers and eggplant to heirloom tomatoes and sweet corn, summer’s late-season bounty continues this week with a fresh and flavorful lineup that also stars gorgeous cranberry shelling beans, Italian prune plums and a wealth of fragrant herbs. Add alongside a freshly-baked load of Pain au Levain bread, farm-fresh eggs and organic greens, and you’ve got all the makings of an al fresco-ready feast for the long holiday weekend ahead. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

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

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

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Polenta Cake with Italian Prune Plums

This luscious cake is kissed with juicy Italian plums and citrus peel.

Ingredients:
4 Italian prune plums, pitted and cut into wedges
¼ cup packed brown sugar
1 cup all-purpose flour
½ cup polenta or yellow cornmeal
1½ teaspoons baking powder
⅛ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
4 egg yolks, plus 2 full eggs
1 teaspoon finely grated lemon or orange peel
1 teaspoon vanilla
Crème fraîche for serving (optional)

Method:
1. Preheat oven to 350°. Lightly grease and flour bottom and sides of a 9-inch springform pan; line bottom with a 9-inch circle of parchment paper. Arrange plums on parchment in pan. Sprinkle brown sugar over the plums. Set aside.

2. In a small bowl combine flour, cornmeal, baking powder, and salt; set aside.

3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until light. Add egg yolks and eggs, 1 at a time, beating after each addition. Add lemon peel and vanilla; beat until combined. Beat in the flour mixture. Spoon batter over plums in pan and spread evenly.

4. Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool cake completely. Invert cake onto serving platter; remove bottom of pan and parchment. If desired, serve with crème fraîche.

this week's recipes
harvest time

farm & garden notes
hi, september!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.