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.

Spring into Summer Recipes

This week’s box pays homage to the best spring ingredients—rainbow Swiss chard, ruby-red rhubarb and bright green garlic—all while looking forward to summer with colorful sweet pea blossoms and the first locally-grown strawberries of the season to enjoy with freshly-baked shortcakes and silky crème fraîche. In addition to this sweet sampling, other provisions in this bright lineup include: Jewish rye bread, fresh eggs from the henhouse and soft, spreadable sheep’s milk cheese from Harmony Fields, plus Meyer lemons and tender Little Gem lettuce greens.

Here are a few recipe ideas for the week:

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

Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette; try drizzling it over this week’s Little Gem lettuce greens.

Rye Bread Toasts
This week’s loaf makes for excellent crostini to pair with creamy sheep’s milk cheese and some Meyer lemon relish.

Meyer Lemon Relish
This fresh-and-tart spread from Food & Wine is wonderful served alongside chicken, halibut or freshly-toasted rye bread.

Strawberry-Rhubarb Coffee Cake
We love this moist coffee cake morning, noon or night!

Strawberry Shortcakes with Crème Fraîche
Topped with our housemade crème fraîche and ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Flavors of Morocco Recipes

Light, bright and spiced with alluring fragrance, Moroccan cuisine is defined by robust flavors and textured dishes, all of which we bring to you in this week’s box. With our own rich and savory shakshuka, gorgeous preserved lemons, peppery extra virgin olive-oil, plump sultanas, pitted green olives, and a sweet, floral spice blend that channels traditional ras el hanout, this delivery is sure to perk up your taste buds, also featuring red radishes, golden beets, leeks and a bevy of spring greens like crunchy pea shoots and colorful rainbow Swiss chard.

Here are a few recipe ideas for the week:

Preserved-Lemon Rice Pilaf with Moroccan Spices
An excellent side for grilled chicken or fish!

Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.

Frizzled Leeks
These crispy leeks are a wonderful garnish for salads, soups or main dish proteins like beef, pork or salmon.

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

Preserved Lemon Vinaigrette
Fantastic drizzled over salad greens or this week’s rainbow Swiss chard.

Spring Color Recipes

From bright green leeks and orange winter squash to purple-tinged shallots and rainbow carrots, this week’s lineup is awash in vibrant colors indicative of the coming spring. Enjoy this seasonal bounty alongside locally-baked multigrain bread, sweet and mellow D’Anjou pears, Tunisian Deglet Nour dates on the branch, Tunawerth Creamery Greek yogurt and our farm-fresh eggs, plus small-batch, all-purpose organic flour from Burlington-based Cairnspring Mills for all your baking and culinary needs. Dig in!

Here are a few recipe ideas for the week:

Spring Leek Quiche with Chevre
This classic quiche features tender leeks, fresh chives and rich chevre cheese.

Butter Pie Dough
This simple, extraordinary all-purpose pie dough recipe from the minds at Metropolitan Market and Cairnspring Mills can be used in both your sweet and savory baking.

Parmesan-Crusted Winter Squash
This versatile recipe works with any number of squash—Butternut, Tetsukabuto, Acorn, Delicata or any other variety you like.

Roasted Garlic Vinaigrette
A simple, easy and incredibly flavorful salad vinaigrette to add to your arsenal!

Pear Sauce
This lovely sauce is amazing on top of freshly-baked scones, or enjoyed with your morning oatmeal.

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