Spicy Heirloom Tomatoes

Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.

Ingredients:
3-4 heirloom tomatoes
½ cup fresh corn kernels
3 tablespoons chopped fresh cilantro
¼ cup olive oil
¼ cup fresh lime juice
Pinch of cayenne pepper or paprika
Sea salt and fresh ground pepper
Cotija cheese

Method:
1. Rinse and slice tomatoes, arrange them on a plate. Take a serrated knife and run it gently down the ear of corn. Sprinkle the corn on top of the tomatoes.

2. Drizzle with a little olive oil, squeeze of citrus, top with sea salt, fresh ground pepper and a little cayenne pepper for a kick. Top with crumbled cotija cheese.

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Season to Season Recipes

Swinging from cloudy and drippy to sunny and (super) crisp, the weather has us—and the gardens—toeing the line between summer and fall. Luckily, that also means that we are enjoying produce from both seasons as summery favorites like peppers, cucumbers and corn continue to delight alongside new offerings like the buttery Chanterelle mushrooms that pair beautifully with this week’s cozy pappardelle pasta. Also included: Italian Rustica bread, farm-fresh eggs and a beautiful French Rosé so you can toast to whatever season is at hand today.

Here are a few recipe ideas for the week:

Pappardelle Pasta with Sautéed Chanterelle Mushrooms & Herbs
Rich with locally-foraged mushrooms and herbs, this pasta beautifully captures the flavors of fall.

Corn Chowder with Sweet Italian Pepper & Onion
Fresh sage and a hint of chile pepper give this sweet chowder just a subtle hint of spice.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.

Broiled Heirloom Tomatoes

Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Ingredients:
4 heirloom tomatoes, sliced into rings
1 cup Panko bread crumbs
¾ cup freshly-grated Grana-style cheese
3 garlic cloves, minced
¼ cup chopped fresh parsley
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to broil.

2. Lay sliced tomatoes in a baking dish, overlapping a few if needed. Sprinkle tomatoes with a generous pinch of salt and pepper. In a bowl, mix Panko, cheese, garlic and parsley with a spoon until combined. Evenly sprinkle the mixture over top of the tomatoes.

3. Broil for 2-3 minutes, or just until cheese and crumbs are golden. Remove and serve warm.

Fall Color Recipes

As leaves flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of colorful fall offerings—like beautiful Italian plums, petite and sweet kiwi berries and gorgeous greens like rainbow Swiss chard, plus Gruyère cheese bread, Italian white wine and a vibrant produce selection that also includes Honey Select corn, fingerling eggplant and a trio of summer peppers. Also complemented by farm-fresh eggs and pumpkin-spiced eggnog, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin will warm you up on a crisp evening.

Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

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