Fig & Blue Cheese Galette

Topped with sweet onions and peppery arugula, this savory starter is wonderful sliced in wedges and served with crisp wine.

Farm & Larder galette dough, chilled
6-8 figs, washed and halved or quartered
¾ cup blue cheese, crumbled
¼ cup sweet onion, very thinly sliced
1 cup loosely packed arugula
2 tablespoons olive oil
Sea salt and fresh ground pepper

1. Preheat oven to 375° and line a baking sheet with parchment paper. Unwrap chilled dough and place on a well floured surface. Let sit until edges become soft enough to roll.

2. Roll out dough into 3/4″ inch thick slab on a floured surface and transfer to baking sheet. Brush dough lightly with olive oil, reserving ½ tablespoon, and season surface with salt and pepper.

3. Leaving a 1 inch border around the circumference, dot the interior with fig halves and blue cheese crumbles, then scatter onion slices over. Roll border edges over to create a rustic crust, then brush with remaining olive oil.

4. Bake for 35-40 minutes, until crust is golden brown and cheese is bubbly. Remove from oven and sprinkle arugula leaves over. Slice into wedges and serve warm or at room temperature.

Glories of Springtime Recipes


Lemons to figs, succulent artichokes to hearty Bietole chard, this week’s box captures both the flavors of spring in the Northwest, and of Italy. Complemented by a rustic casarecce pasta, olive oil-rubbed Grana cheese and sweet organic Italian sausage from Skagit River Ranch, as well as an expressive Italian wine, the farm-fresh menu savors the delicate yet bold nuances of this beautiful season.

Here are a few recipe ideas for the week:

Artichokes with Parsley & Lemon Pesto
Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Grilled Fig Salad
Accented by warm figs, this salad is a perfect use for this week’s plethora of spring greens!

Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.

Greek Feast Recipes

The light, bright flavors of the Mediterranean lend themselves well to late summer in the Northwest as sun-baked heirloom tomatoes, crisp cucumbers and fresh herbs continue to ripen in abundance. Take advantage of the bounty this week with a menu starring a produce-packed Greek salad accented by lemony olives, salty sheep’s milk feta and purslane. A crisp Kalamata olive loaf, housemade tzatziki sauce and fresh figs complete this fitting feast for the last precious days of summer.

Greek Salad with Heirloom Tomatoes & Purslane
This lettuce-less salad gets a snappy update from fresh purslane, plus a mixture of green and Kalamata olives.

Greek Potatoes with Lemon & Feta
The trick to the wonderful depth of flavor in this recipe is marinating the feta cheese in lemon juice while the potatoes bake!

Avgolemono Soup
This classic Greek country soup is flavored with fresh lemons and rich chicken stock.

Grilled Fresh Figs with Ice Cream & Honey
Drizzled with honey, these lightly-grilled, caramelized figs are truly addicting.

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Grilled Fresh Figs with Ice Cream & Honey

Drizzled with honey, these lightly-grilled, caramelized figs are truly addicting.

10 fresh figs, halved
1 tablespoon canola oil
1-2 tablespoons balsamic vinegar
2 tablespoons sugar
1½ teaspoons chopped fresh thyme
2 pints vanilla ice cream
½ cup honey
5 large mint leaves, thinly sliced

1. Heat the gas grill to medium low or prepare a low charcoal fire. Set the figs cut side down on a baking sheet and brush the rounded side with the oil. Flip and brush the cut sides of the figs with the balsamic vinegar.

2. In a small bowl, toss the sugar with the thyme, then sprinkle over the figs. Set the figs on the grill, cut side facing up. Cover the grill and cook until the sugary tops start to bubble and brown and the bottoms of the figs get light grill marks (without burning), 5 to 8 minutes.

3. Serve immediately over scoops of ice cream, drizzled with the honey and sprinkled with the mint.

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this week's recipes
st. patrick’s day feast

farm & garden notes
hi, march

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