Summer Harvest Recipes

From juicy tomatoes and crisp greens to sweet corn and ripe melon, the summer harvest continues apace this week as these beautiful garden-grown all-stars are complemented by such Southwestern favorites as all-natural chorizo sausage and hand-pressed tortillas. Inside this box, you’ll also find freshly-baked challah bread, fragrant herbs, eggs from our heritage breed hens, and unique ingredients like fresh papalo, Poblano peppers and heirloom purple tomatillos to help you kick things up an extra notch. Enjoy!

Here are a few recipe ideas for the week:

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

Roasted Purple Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!

Watermelon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.

Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Dulce de Leche Bread Pudding
Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.

Baked Eggs with Heirloom Tomatoes

Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Ingredients:
2 tablespoons butter
1 cup heirloom tomatoes, chopped
½ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 eggs
4 teaspoons heavy cream
Sea salt and fresh ground pepper
Grana-style cheese (optional)

Method:
1. Preheat oven to 350°. Generously butter four ½-cup ramekins.

2. In a bowl, stir together the tomatoes, basil, parsley, plus salt and pepper. Divide evenly among the prepared ramekins. Cut the 2 tablespoons of butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with more salt and pepper as needed. Drizzle each egg with 1 teaspoon of the cream. Arrange the ramekins on a rimmed baking sheet.

3. Bake until the egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with cheese, if using. Serve immediately.

View Complete Recipe Index

Packed with Produce Recipes

From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!

Here are some recipe ideas for the week:

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

Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

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

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!

Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.

Cherry Tomato-Beet Salad

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

Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.

3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.

this week's recipes
spring delights

farm & garden notes
hi, march

workshops & events
new classes!

archives