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.

Mediterranean Summer Salad

This classic salad makes the best of summer tomatoes and cucumbers.

Ingredients:
2 heirloom tomatoes, cut into bite sized chunks
1 pint cherry tomatoes, sliced in half
2 English cucumbers, peeled and cut into bite sized chunks
1 Tropea onion, peeled and sliced
1 cup Kalamata olives
¾ cup chevre cheese, crumbled
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh herbs of your choice, such as basil, oregano and parsley, stripped of stems and chopped
Sea salt and fresh ground pepper

Method:
1. Place the tomatoes, cucumbers and sliced onion in a bowl. Mix in the olives.

2. In a small bowl, whisk together the basil-infused olive oil, vinegar, herbs, and salt and pepper, and pour over the salad to coat. Toss well, then sprinkle with the chevre cheese and season with additional salt and pepper, as needed.

Follow the Rainbow Recipes

From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.

Here are a few recipe ideas for the week:

Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!

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

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.

Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Marinated Cucumber Salad

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

Ingredients:
2 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.

this week's recipes
winter’s brunch

farm & garden notes
hello, january

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.