Color, Color Everywhere Recipes

From the first turning leaves to the produce in the garden, this week is all about color—and what a wealth of vibrant options, from purple Italian eggplant and sweet red peppers to cranberry shelling beans and rainbow Swiss chard. Thus, this box embraces the crisp, soulful flavors of early fall as they converge with late summer favorites like heirloom tomatoes, prune plums and fragrant melon. Also on board to help you craft a satisfying supper: Our signature crème fraîche and Pomodoro bread, plus a ruby-spiced apple shrub to craft a well-deserved cocktail. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pomodoro bread as a starter!

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely supper side, these beautiful beans are also tossed with fresh herbs.

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

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

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

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Pickles & Peppers Recipes

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As summer wanes and we begin to gather up the last of the heat-loving crops, ‘tis now the season for pickling! With a bevy of produce at your disposal—including cucumbers, heirloom zucchini and tomatoes, plus a myriad of colorful peppers—this week’s box is full of crisp, pickle-friendly fare, plus recipe ideas courtesy of the Hugh Acheson’s charming Pick A Pickle cookbook. Also included: Fresh accoutrements like locally-made peanut butter and cinnamon raisin bread, a full dozen eggs, and a perfectly-balanced French Bordeaux wine to sip whilst flipping through recipes.

Here are a few recipe ideas for the week:

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

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

Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!

Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.

Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

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