Summer Splendor Recipes

The time is ripe—for just about everything! This week’s box features an all-star lineup of summer favorites, from cucumbers, fennel and sweet onions to a beautiful assortment of cherry and heirloom tomatoes, as well as Meyer lemons and apricots. Also included in this colorful roster: Fresh Pain au Levain bread, sweet and buttery Frescatrano olives, farm-fresh eggs and our signature cobbler crust mix to put that summer stone fruit to delicious use. Enjoy!

Here are a few recipe ideas for the week:

Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.

Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!

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

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Apricot Cobbler

It’s hard to beat this summery dessert—just add vanilla ice cream!

Ingredients:
F&L cobbler crust mix
¾ cups milk plus 2 tablespoons
4 cups sliced apricots
1 tablespoon butter
1 tablespoon lemon juice
1 cup sugar
Ground cinnamon or nutmeg (optional)

Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the milk, stirring until dry ingredients are just moistened.

2. Bring 1 cup sugar, apricot slices, and lemon juice to a boil over high heat, stirring constantly. Pour the fruit mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.

3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.

Here are a few recipe ideas for the week:

Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.

Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

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

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Brunch Time Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!

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