Late Summer Bounty

From Poblano peppers and eggplant to heirloom tomatoes and sweet corn, summer’s late-season bounty continues this week with a fresh and flavorful lineup that also stars gorgeous cranberry shelling beans, Italian prune plums and a wealth of fragrant herbs. Add alongside a freshly-baked load of Pain au Levain bread, farm-fresh eggs and organic greens, and you’ve got all the makings of an al fresco-ready feast for the long holiday weekend ahead. Enjoy!

Here are a few recipe ideas for the week:

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

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

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

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Grilled Corn & Poblano Salad

Smoky, a little spicy and very summery, this salad with a snap to prepare.

Ingredients:
4 ears of corn, in husks
2 Poblano chiles
3 tablespoons unsalted butter
2 scallions, chopped
2 tablespoons fresh lime juice
¾ teaspoon hot sauce (such as Frank’s)
Sea salt
Vegetable oil (for grill)

Method:
1. Prepare a grill for medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl; season with salt. Set dressing aside.

2. Grill corn (still in husks) and chiles, turning occasionally, until corn is charred all over (husks will be nicely blackened and some of the kernels will become deeply browned in spots) and chiles are blackened in spots and crisp-tender, 10–12 minutes for corn and 8–10 minutes for chiles. Transfer to a platter and let cool slightly before shucking corn.

3. Slather corn with butter, then cut kernels from cobs into bowl with reserved dressing. Remove seeds from chiles and chop. Add to corn along with scallions. Toss to combine; season corn salad with salt.

Summer Harvest Recipes

As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, crisp lettuce greens, summer squash (and their blossoms!) and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus Fairhaven Mill’s organic buckwheat flour, farm-fresh eggs, fragrant herbs and a wonderful assortment of antipasti-ready provisions, from rosemary-olive oil crackers and stone-ground mustard to briny green olives and alpine-style filomena cheese. Bon appetit!

Here are a few recipe ideas for the week:

Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious filomena cheese!

Fresh Corn Salsa

This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

Ingredients:
2 cups fresh corn kernels
1 Poblano chile pepper, seeded and chopped
½ red onion, chopped
3 tablespoons fresh cilantro, chopped
½ tablespoon olive oil
Juice from 1 lime
Sea salt

Method:
1. Heat olive oil over medium heat in a large nonstick skillet. Add onion and pepper and sauté for 5 to 7 minutes.

2. Add corn and sauté 2 additional minutes or until all veggies are just slightly tender, but corn is still crisp. Remove from heat and stir in cilantro, lime juice, and salt.

Variation: This salsa is also wonderfully mixed with 1-2 cups chopped heirloom tomatoes!

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