Sun Ripened Recipes

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No matter how you pronounce it, the word ‘tomato’ practically sings of summer, the vine-ripened beauties now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with mixed heirlooms, nutty farro, imported feta cheese and Greek and green olives to toss together in salads, plus, a bevy of complementary produce including mini white cucumbers, sweet red peppers and bicolor corn. Uncork a bottle of Italian red, turn on some tunes and get cookin’ with these beautiful and bright summer favorites.

Here are a few recipes ideas for the week:

How-To: Cook Farro
A quick how-to guide to prepping this hearty and rich ancient grain.

Baked Tomatoes with Farro & Feta
This flavorful and satisfying main dish is stuffed with hearty farro, tangy feta cheese and fresh herbs.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Sage Butter Pasta with Summer Squash Ribbons
This light, summery pasta is deeply flavorful with a sage butter sauce and squash ribbons.

Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Greek Village Salad
The classic Mediterranean salad, tossed with tomatoes, cucumbers, olives and feta.

Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.

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