Italian Summer Recipes

The Italian summer calls to mind visions of flavorful pasta enjoyed alongside a bottle of fine wine and beautifully prepared garden-grown produce. Hence, this week’s box captures the flavors of summer by way of Italy with Skagit River Ranch’s organic Italian sausage and imported semolina pasta to toss with a super-fresh heirloom tomato sauce, plus garlic fougasse bread and creamy chevre cheese from Lost Peacock Creamery. Also included for this relaxed, refreshing meal: Ripe and juicy summer nectarines, Badge Flame beets and other seasonal highlights like Romano beans, English cucumber and Little Gem Romaine.

Here are a few recipe ideas for the week:

Summer Heirloom Tomato Pasta with Italian Sausage
This light and lovely pasta makes the best of summer heirlooms; we also recommend adding a dollop of creamy chevre to each serving!

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad to this week’s pasta!

Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.

Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!

Cozy & Comforting Recipes

As perhaps more of us are cuddled up at home here (we sincerely hope you and yours are well!), now feels like just the time for a bowl of warm, comforting bowl soup, yes? Get cozy with our signature handcrafted tomato soup this week, perfectly complemented by fixings for a seriously-melty sandwich made from nutty Fontina and bread kissed with rich Gruyère cheese. Also included: Organic daffodils, a whimsical Swedish dish towel and Sauk Farm’s apple Verjus, which is sure to complement the box’s beautiful bevy of salad greens, too.

Here are a few recipe ideas for the week:

Double the Cheese Grilled Cheese Sandwich
Melty Fontina layered in between slices of Gruyère cheese bread? We say, yes please!

Honey-Roasted Pear Salad with Thyme-Apple Verjus Vinaigrette
This salad is a stunner!

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch.

Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Creamed Green Cabbage
This delectable cabbage is coated in a creamy béchamel sauce for extra flavor.

Baked Caramelized Onions
Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Baked Caramelized Onions

Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!

Ingredients:
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt

Method:
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.

2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.

3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, colorful Corno di Toro frying peppers and zucchini, as well as spicy microgreens, string beans and purple Italian garlic. Also included: Fresh semolina pappardelle pasta and all the ingredients for a peach cobbler topped with whipped crème fraîche—so pop that in the oven, uncork a bottle of of dry Spanish white wine and toast to lingering summer.

Here are a few recipe ideas for the week:

Purple String Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Peach Cobbler
It’s hard to beat this classic summer dessert—just add whipped crème fraîche!

Whipped Crème Fraîche
A simply-stunning topping for this week’s cobbler!

this week's recipes
a mother’s love

farm & garden notes
hello, may!

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.