Tzatziki

This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.

Ingredients:
2 cups Greek yogurt
1 large cucumber, diced
2 tablespoons olive oil
Juice from ½ lemon
1 tablespoon fresh mint, chopped
3 garlic cloves, peeled
Sea salt and fresh ground pepper

Method:
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, fresh herbs and garlic. Stir until mixed, then season to taste with salt and pepper. Transfer to a separate dish, cover and refrigerate for at least one hour for the best flavor.

Cucumber & Snap Pea Salad

This crisp salad will cool you down on a hot summer’s day.

Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper

Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.

2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.

Braised Carrots with Greek Yogurt & Fresh Mint

This gorgeous side dish is freshened up with creamy yogurt and fragrant mint.

Ingredients:
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint

Method:
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.

2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.

Brunch Time Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic Skagit River Ranch breakfast sausage patties, a spinach- and pancetta-packed gratin and beautiful farm-fresh eggs to poach, fry or scramble as you please. Accented by multigrain bread, tangy Greek yogurt, our housemade herb vinaigrette and colorful produce including purple sprouting broccolini, pea shoots, baby pac choi and the first of the ruby-red spring rhubarb, this breakfast is fit for a laidback weekend gathering.

Here are a few recipe ideas for the week:

Poached Eggs Over Braised Spring Greens on Multigrain Toast
Fantastic for lunch, brunch, a snack or supper!

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up for spring with creamy yogurt and fragrant mint.

Meyer Lemon Aioli
This bright aioli is fantastic served with asparagus, or other grilled or sautéed spring veggies!

Rhubarb-Apple Cobbler
A true spring treat—just add a dollop of crème fraîche on top!

this week's recipes
summery sunday supper

farm & garden notes
hello, june

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.