Cucumber Melon Salad with Feta

A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Ingredients:
2 medium English cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe Tuscan melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper

Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.

2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.

3. Top with the crumbled cheese and eat immediately.

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!

Paella Party Recipes

Cucumbers! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest, especially after this past week’s (intense!) heat. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with traditional Valenciano rice and spicy chorizo sausage. Also featuring cinnamon-raisin bread, Fairhaven Mills cornmeal, Marcona almonds and farm-fresh eggs, this summery lineup is fit for a 4th of July crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Spring Greens Salad

Featuring arugula and chives, this bright and fresh salad is our go-to side salad for pretty much any meal!

Ingredients:
1 head of Romaine lettuce
1 head butter lettuce
1 bunch arugula
1-2 cups microgreens, such as pea and sunflower shoots
2 tablespoons chopped fresh chives
1 tablespoon chopped dill
2 teaspoons fresh thyme leaves
1 small cucumber, peeled and seeded, and sliced
1 medium avocado

For the dressing:
3 tablespoons olive oil
1 tablespoon white wine vinegar
Pinch of sea salt
Several grinds black pepper
1 small clove of garlic, minced

Method:
1. Combine the olive oil, vinegar, salt, pepper and garlic in the bottom of a salad bowl.

2. Wash the greens and dry very well. Tear into bite-sized pieces over dressing. Do not toss. Wash herbs and spin dry. Add to top of lettuce. Add sliced cucumber slices on top.

3. Cover bowl tightly with plastic wrap and chill in the refrigerator for several hours. Just before serving, peel and slice avocado and add to greens. Toss gently, but well, and serve.

this week's recipes
summery sunday supper

farm & garden notes
hello, june

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.