Fresh & Flavorful Recipes

With a vivid assortment that includes Persian cucumbers, green beans, Jerada carrots and not one, but two different varieties of smoky peppers, the late-summer harvest continues here at the farm. This week’s box also continues to sing with such additional highlights as earthy Shiitake mushrooms, Chojuro Asian pears and baby bok choy; combine these beauties with fresh stir-fry noodles and spicy pork dumplings, and allow these fresh, seasonal flavors to shine.

Here are a few recipe ideas for the week:

Garlic-Ginger Vegetable Stir-Fry
Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.

Blistered Shishito Peppers
Easy to make and totally irresistible!

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Baby Bok Choy with Garlic & Ginger
Fresh ginger and fragrant garlic lend big flavor to sautéed bok choy greens.

Ginger-Carrot Soup
This bright carrot soup from The Splendid Table is super flavorful thanks to a kick of fresh ginger and orange juice.

Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Green Bean Salad with Mustard Vinaigrette

Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Ingredients:
1½ pounds green beans, trimmed
1 tablespoon Dijon mustard
2 tablespoons sherry vinegar
3 tablespoons olive oil
½ cup toasted almonds, sliced
Sea salt and fresh ground pepper

Method:
1. Boil a large pot of water. Add 1 tablespoon salt and the green beans and cook until very tender, 6 to 8 minutes. Drain and run under cold water to cool. Transfer to a serving bowl.

2. Whisk together the mustard, vinegar, oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle over the green beans.

3. Sprinkle with the almonds and serve.

Garlic-Ginger Vegetable Stir-Fry

Serve this fragrant stir-fry with noodles and a side of this week’s pork pelmeni; alternatively, we also love topping each serving with a fried egg and extra hot sauce.

Ingredients:
½ cup soy sauce
½ cup hoisin sauce
2-3 cloves garlic, minced
2 tablespoons freshly-grated ginger
1- 2 tablespoons Sun Sauce or Sriracha (optional)
2 tablespoons sesame oil or vegetable oil
8 ounces mushrooms, such as Shiitake, washed and sliced if very large
2 cups green beans, trimmed of ends and cut in half
1 cup carrots, peeled and thinly-sliced into rounds
1 Lesya pepper, de-seeded and cut into strips
6 cups greens, such as a combination of Red Cloud Asian greens, pea shoots and baby bok choy
1 yellow onion, cut into slices
1 bunch scallions, trimmed of root ends and minced

Method:
1. In a bowl, whisk together the soy sauce, hoisin sauce, garlic, ginger and Sun Sauce or Sriracha until combined.

2. In a large skillet over medium high heat, add the sesame or vegetable oil to heat and then add all the prepped vegetables and greens. Cook 5 to 8 minutes, stirring occasionally. Add the garlic-ginger sauce. Cook for an additional 3 to 4 minutes, tossing to coat the veggies with the sauce. Serve with scallions and sesame seeds on top, if desired.

Rise n’ Shine Recipes

It’s breakfast time! This week’s lineup stars a bevy of late-summer favorites—cherry tomatoes, Persian cucumbers, Japanese eggplant, green beans, sweet corn and more—all complemented by breakfast-ready ingredients such as organic link sausages, cinnamon-raisin bread and farm-fresh eggs. Also including organic Greek yogurt, apple-pear cider, crisp salad greens, ripe yellow peaches, melon and Italian prunes, plus fragrant garden greens, this box will help you start the day off right—so pour yourself a cup of locally-roasted coffee and greet the day.

Here are a few recipe ideas for the week:

Cherry Tomato Frittata
Topped with cherry tomatoes, this easy-to-assemble frittata is stunning and satisfying.

Tomato Tart with Caramelized Onions
We make this classic tart from The Pioneer Woman every year.

Marinated Persian Cucumber Salad
Super simple and healthy, this salad is perfect for brunch, lunch or dinner.

Stewed Green Beans with Tomatoes
Braising the beans lends them a beautiful texture without sacrificing any of their gorgeous color!

Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.

Grilled Fennel
A wonderful side for roasted chicken or steak.

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