Cherries! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as sugar snap peas, English cucumbers, radicchio and Swiss chard, plus rhubarb and Cara Cara oranges, this fresh lineup is fit for your table all week long, also including Gruyère cheese bread, housemade herbed cream cheese and edible flowers to add color and spice to your summer salads. Enjoy!
Here are a few recipe ideas for the week:
How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans!
Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.
Grilled Cherry Salsa
This flavorful condiment is excellent on top of pork tenderloin, or served with grilled bread and our herbed cream cheese!
Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.
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.
Snap Peas with Lemon-Chili Breadcrumbs
Tossed with lemon-kissed breadcrumbs, this bright side makes beautiful use of fresh peas.
This tangy condiment from Martha Stewart Living is delicious spread on toasted Gruyère cheese bread.
This lovely mixture from Ina Garten is fantastic served with slices of this week’s pumpernickel bread.
4 ounces smoked salmon, chopped
8 ounces cream cheese, at room temperature
½ cup sour cream
1 tablespoon freshly-squeezed lemon juice
1 tablespoon minced fresh dill
½ teaspoon salt
¼ teaspoon fresh ground pepper
1. Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, salt and pepper and mix. Add the smoked salmon and mix well. Refrigerate until ready to serve.