Summer Fresh Recipes

This week’s box is fit for summer brunch, lunch and beyond as it stars a housemade frittata packed with eggplant, zucchini and sweet peppers (just reheat!) and hearty morning glory muffins with apricot jam to slather on top. Also featuring such seasonal favorites as summer squash, shelling peas, butter lettuce and sun-ripened strawberries, this bright lineup is rounded out by both Westward blue cheese and colorful edible flowers to accent salads—enjoy!

Here are some recipe ideas for the week:

Shelled Pea Salad with Balsamic Vinaigrette
This bright salad is beautifully balanced by fresh mint and Marcona almonds.

Golden Beet Salad with Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Grilled Glazed Carrots
Brushed with a sweet-tart glaze, these grilled carrots are also infused with a smoky grilled flavor.

Sautéed Broccoli Raab
A variety of broccoli with long, thin leafy stalks, this hearty Italian green (also known as rapini) shines in an easy preparation from Gourmet magazine.

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

Summer Squash Butter
This simple spread is amazing slathered on freshly-toasted whole grain bread—or this week’s muffins!

Summer in Fall Recipes

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Though the calendar may say fall, the recent warm and sunny weather has the gardens still thinking it’s summer as they continue to produce favorites like cherry tomatoes, eggplant and cucumbers as well as fall apples, hearty greens and more. Break out the grill for one last cookout this week with a lineup starring our house-blend dry rub to season up grill-friendly fare, plus all the ingredients for eggplant caponata and a mixed vegetable frittata to serve alongside. Uncork a bottle of French red wine, slice up some Pomodoro bread and toast to the last of summer.

Here are some recipe ideas for the week:

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted Pomodoro bread.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Piracicaba Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Celery & Cucumber Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

Summering in France Recipes

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Cool, classic and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh, crisp produce, creamy hard-boiled eggs and accents like briny black olives and protein-rich tuna. Thus, your box this week honors Bastille Day with local and imported ingredients to create your own Northwest version, plus a plethora of summery herbs and fruit, Pain au Levain bread and our housemade clafoutis batter for use in a lovely cherry-kissed dessert.

Here are a few recipes ideas for the week:

Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.

Niçoise Vinaigrette
Julia Child’s famous vinaigrette, crafted from lemon juice and Dijon mustard.

Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or with a fried egg served on top.

Cherry Clafoutis
This rustic French dessert combines fresh, juicy cherries and creamy, custard-like batter, all baked to golden-brown perfection.

Maple Blueberry Butter
Transform traditional waffles or pancakes with a pat of this seasonal butter.

this week's recipes
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