Tomatoes! Corn! Peaches! These treasured late-summer favorites have arrived and this week’s box celebrates the trio in all their sun-ripened glory, as well as other new arrivals such as green beans, zucchini and chili peppers, plus yellow Canary melons. Kick off your meal with fried squash blossoms stuffed with our housemade ricotta cheese, then slice up some fresh multigrain bread, uncork a bottle of red wine and get to cookin’ with these summer all-stars.
Here are a few recipe ideas for the week:
Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Fresh Corn Salad
Crisp, crunchy and spicy, this side salad also makes for a wonderful salsa paired with tortilla chips or pita.
Grilled Lemon Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Green Beans & Herbs
These tender-crisp beans are accented with a medley of fresh herbs and butter.
Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from striped green zucchini and sweet corn to fresh fennel and juicy blueberries, the summery lineup also features a locally-made BBQ dippin’ sauce and our housemade mustard to slather on grilled bratwurst sausages—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are some recipe ideas for the week:
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
This versatile dressing pairs well with roasted or grilled carrots.
Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.