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.

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, dark red cherries, crisp lettuce greens, eggplant, summer squash and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus creamy feta cheese from Harmony Fields, farm-fresh eggs, fragrant herbs and garlic fougasse bread. Bon appetit!

Here are a few recipe ideas for the week:

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

Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, chicken or fish.

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

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Grana Cheese-Roasted Broccolini
Tossed with garlic breadcrumbs and nutty Grana cheese, this tender broccolini is fantastic tossed with pasta or served atop grilled bread with a poached egg.

Fall Color Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like vibrant purple eggplant, ripe yellow peaches, sweet corn, red peppers, tomatoes, pluots and Persian cucumbers, as well as a bevy of greens including purslane, rainbow Swiss chard and pea shoots and then tender, fragrant herbs. Also complemented by farm-fresh eggs, Pomodoro bread and a maple cinnamon-spiced nut butter, this box is a lovely snapshot of the season at its best.

Here are some recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and toasted bread.

Corn Chowder with Red Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

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

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Garlic Confit
A great way to use up extra garlic, or this week’s red garlic, this mellow confit makes an amazing topping for pizza, pasta and crostini.

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