Sun Ripened Recipes

No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like Westward blue cheese and fresh basil and summery produce like Armenian cucumbers, sweet peppers and purple carrots. So, uncork a bottle of Italian white wine, flip through this week’s recipe cards and then get cookin’ with these beautiful and bright summer favorites.

Here are a few recipe ideas for the week:

This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.

Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.

Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.

Heirloom Tomato Salad with Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic caprese salad!

Frisée Salad with Figs, Grapes and Blue Cheese
Juicy, crisp and cheesy—this salad has it all.

Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s purple carrots.

Roasted Corn Fritters

This savory-sweet fritters are wonderful served with this week’s Alder-smoked tomato honey.

4 ears of sweet corn
F&L corn fritter mix
½ cup milk
2 tablespoons butter, melted
Vegetable oil, for frying
Sea salt and fresh ground pepper

1. To prep the corn, shuck the ears and lightly rub each cob with olive oil and sprinkle with salt and pepper before roasting in a 400° oven about 10 minutes or until kernels begin to brown. Allow to cool and then cut kernels cut from the cob.

2. Combine the corn kernels in a bowl along with the corn fritter mix, milk and melted butter; stir to combine.

3. Meanwhile, heat about 1 cup of vegetable oil in a deep sauté pan; once hot, drop spoonfuls of the prepared batter into the pot and fry the fritters until golden brown on all sides, about 2 minutes.

4. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt if desired and serve with a side of tomato honey.

Winter Warmth Recipes


As the cold continues to prevail outdoors, the kitchen often provides the warmest, coziest way to combat the winter chill. Thus, this week’s box stars a bevy of seasonal ingredients to help get things cooking—from imported Corona beans to pan-fry and top with bright kale-lemon pesto to a plethora of vegetables like winter squash, Bolero carrots and leeks, plus our housemade chicken stock, to incorporate into rich, hearty soup. Also included: A crisp Italian wine, garlic fougasse bread and our own signature apple crisp topping to help bake a warm, fragrant tart for dessert.

Here are a few recipe ideas for the week:

Scorzonera Fritters
These delightful, Italian-style fritters make a wonderful appetizer, or just serve alongside a green salad for a full meal.

How-To: Cook Dried Corona Beans
A quick, how-to guide to prepping this week’s gorgeous oversized beans.

Fried Corona Beans with Kale-Lemon Pesto
Pan-fried and then tossed with a bright kale-lemon pesto, these crispy beans are incredibly satisfying.

Italian Vegetable Soup
A deeply flavorful soup, thanks to the addition of fresh herbs, Corona beans and our housemade chicken stock.

Apple Crisp
A quick and easy dessert using fresh apples: Simply toss with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Scorzonera Fritters

These delightful, Italian-style fritters make a wonderful appetizer, or just serve alongside a green salad to make it a full meal.

4 Scorzonera roots, trimmed of greens
2 teaspoons fresh thyme
2 tablespoons butter
1 egg, lightly beaten
3 tablespoons fresh breadcrumbs
2 tablespoons grated Grana-style cheese
1 clove garlic, minced
3 tablespoons fresh parsley, chopped
¼ cup polenta
Sea salt and fresh ground pepper
Olive oil (for frying)
Lemon wedges (for serving)

1. Wash and scrub Scorzonera, then peel off skin with a vegetable peeler. Grate Scorzonera into a large bowl using a box grater. (You should have about 1½ cups once grated.) Place a large frying pan over medium heat and add butter to melt. Add in grated Scorzonera and thyme. Stir and fry until Scorzonera has softened, about 15 minutes, and then remove from heat.

2. In a bowl, combine Scorzonera, egg, breadcrumbs, Grana cheese, parsley and garlic, then season generously with salt and pepper. Divide mixture into 6-8 even patties (each about the size of a crab cake).

3. Place the polenta in a bowl, then dip each patty into the polenta and coat on both sides. Place pan back on medium heat and add enough olive oil to coat, Fry the fritters until golden, about 4-5 minutes per side. Transfer to paper-towel lined plate to drain, then serve warm with lemon wedges on the side.

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