Harvest Time Recipes

The amazingly sunny weather of late sure has kept the gardens happy! Thus, a colorful plethora of produce continues to delight in this week’s lineup, which includes everything from fall favorites like Italian eggplant, Bietole Swiss chard, and sweet D’Anjou pears to summery peppers, cucumbers and even more tomatoes. To accent this beautiful bounty, you’ll also find freshly-baked Pain au Levain bread, crisp salad greens, farm-fresh eggs, a sweet mini bouquet and imported artichoke leaf pasta in your box. Enjoy!

Here are a few recipe ideas for the week:

Artichoke Leaf Pasta with Heirloom Tomatoes & Basil
Using fresh tomatoes, top-notch olive oil and an authentic Grana-style cheese are key to this dish’s success.

Escarole Salad with Grana-Dijon Dressing
A wonderful side salad!

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Bietole Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pain au Levain bread.

Kale Gratin with Parmesan Bread Crumbs

This no-guilt gratin skips the cream, but still boasts big flavor thanks to a topping of toasty bread crumbs.

Ingredients:
2 pounds (about 2 bunches) kale, tough stems removed, leaves chopped
1½ cups fresh whole-wheat sourdough bread crumbs
½ cup grated Grana-style cheese
3 tablespoons olive oil
2 cloves garlic, minced
Sea salt

Method:
1. Preheat the oven to 375°.

2. In a bowl, stir together the bread crumbs, cheese and 1 tablespoon of the oil until well-blended.

3. In a large frying pan, warm the remaining 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 1 minute. Add the kale and sprinkle with a healthy dash of salt. Stir until the kale is wilted and coated with oil. Add ¼ cup water, cover and steam until the kale is tender, 6-10 minutes. Transfer to a shallow baking dish and smooth the top. Sprinkle with the bread crumb mixture.

4. Bake until the bread crumbs are golden brown, about 15 minutes. Let cool slightly and serve.

Spring Color Recipes

Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!

Here are a few recipe ideas for the week:

Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.

Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

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

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.

Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.

Spring Sampling Recipes

Pour yourself a glass of wine, kick back on the couch and enjoy a sweet sampling of spring with this week’s lineup of antipasti-ready bites—think: Italian-style flatbreads kissed with Sicilian sea salt, our luscious herbed fromage blanc and homemade berry preserves, plus kitchen-ready produce that ranges from crisp French Breakfast radishes and Hakurei turnips to Cara Cara oranges and tart-sweet apples. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs and a beautiful bounty of spring greens. Cheers!

Here are a few recipe ideas for the week:

Roasted Cara Cara Oranges
These gorgeous oranges would be wonderful served with this week’s flatbreads and fromage blanc.

Quick-Pickled Green Apples
Another fun addition to an antipasti platter!

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s multigrain bread.

Chicory Salad with Pecans & Goat Cheese
This light and bright honey-mustard dressing is the perfect compliment to peppery chicory greens.

Meyer Lemon Bars
These bright bars are the perfect afternoon pick-me-up.

this week's recipes
seasonal favorites

farm & garden notes
hi, december

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.