Marinated Cucumber Salad

Super simple and healthy, this salad is perfect for lunch or dinner.

Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.

2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.

3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.

Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the seasonal beauties are now at their best here in August. This week’s box pays homage to the ripe, juicy summer favorite with a selection of heirloom tomatoes, plus fresh bucatini pasta, sun-dried tomato-kissed Pomodoro bread, farm-fresh eggs, and smoky scamorza cheese all to help you enjoy their vine-ripened glory. A wealth of summer produce ranging from fennel and peppers to summer squash and cucumbers, plus ripe Tuscan melon and fresh-picked blueberries from Bow, Washington, finishes off this bright and beautiful lineup.

Here are a few recipe ideas for the week:

Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Tian Provencal
If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese sammie crafted with this week’s smoky scamorza).

Full of Flavor Recipes

Stacked with beautiful late-season produce—from tomatillos and heirloom tomatoes to peppers, cucumbers, sweet corn, purple carrots and more—this week’s box packs in the flavor (and brings a little heat, too!). Accented by peppery edible flowers, fragrant herbs including garlic and Thai basil, as well as a fiery hot sauce crafted from lush cucumber and Bird’s Eye chiles from Seattle’s Häxan Ferments, this vibrant lineup also includes a fresh baguette, our own farm-fresh eggs, and a beautiful mix of salad greens. Enjoy!

Here are a few recipe ideas for the week:

Cucumber Bird’s Eye Smash
A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Roasted Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Summery September Recipes

We might have turned over the page to the month of September, but the gardens continue to ripen with an abundance of late-summer gems, from luscious heirloom and cherry tomatoes to ripe, juicy melons and peaches. Also including zucchini, sweet peppers, cucumbers and Patty Pan squash, plus a beautiful bounty of herbs and greens, this week’s lineup is accented by such provisions as Pain au Levain bread, Italian olive oil and flaky sea salt, Harmony Field’s sheep’s milk feta and chicken eggs. Enjoy!

Here are a few recipe ideas for the week:

Baked Feta with Honey
A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled vegetables.

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

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

this week's recipes
hearty, healthy italian

farm & garden notes
hello, february

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new classes!

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