Taco Time Recipes

Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, organic beef chorizo sausage from Skiyou Ranch and a bounty of late summer produce to serve on those tasty tacos or alongside, from heirloom tomatoes, fennel and sweet corn to smoky peppers and white Chanterelle mushrooms. Also included: Freshly-baked multigrain bread, a crisp Rosé wine and organic raw peanuts from Alvarez Farms. Enjoy!

Here are a few recipe ideas for the week:

Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.

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

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

Baked Fennel
This classic Italian finocchi gratinati is simply sublime.

Slow-Roasted Sungold Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Pepper, Fennel & Onion Relish
Red Bullhorn peppers lends themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even tacos!

Good Morning Recipes

With drizzly mornings, pleasant afternoons and crisp evenings, it feels as if fall is in the air and what better way to celebrate the changing seasons than with a family-friendly feast centered around the breakfast table? Frittata-ready summer produce still abounds, from heirloom tomatoes and zucchini to eggplant and frying peppers, and this fresh lineup also includes our signature honey-citrus vinaigrette for drizzling over salads along with fresh chevre cheese; multigrain bread for morning toast; and the first of the fall apples to craft something sweet—enjoy!

Here are a few recipe ideas for the week:

Late Summer Vegetable Frittata
Packed with fingerling potatoes, frying peppers and leeks, this easy frittata boasts incredibly fresh flavor.

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Sautéed Apples
Kissed with fragrant cinnamon and brown sugar, these apples are a sublime brunch side.

Frisée Salad with Apples, Fresh Chevre Cheese and Hazelnuts
This salad is equally amazing with slices of juicy pear.

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

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, colorful Corno di Toro frying peppers and zucchini, as well as spicy microgreens, string beans and purple Italian garlic. Also included: Fresh semolina pappardelle pasta and all the ingredients for a peach cobbler topped with whipped crème fraîche—so pop that in the oven, uncork a bottle of of dry Spanish white wine and toast to lingering summer.

Here are a few recipe ideas for the week:

Purple String Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.

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

Peach Cobbler
It’s hard to beat this classic summer dessert—just add whipped crème fraîche!

Whipped Crème Fraîche
A simply-stunning topping for this week’s cobbler!

Late Summer Bounty Recipes

From juicy heirloom tomatoes and eggplant to fragrant peaches and mixed summer squash, the late-season bounty continues this week with a fresh and flavorful lineup also starring two varieties of eggs—those from our flock of heritage-breed hens, plus petite local quail eggs. Add alongside sun dried tomato-kissed Pomodoro bread, plus fresh feta cheese and other crisp produce including celery, fennel and Basque peppers, and you’ve got all the makings of an al fresco feast this holiday weekend. Enjoy!

Here are a few recipe ideas for the week:

Pisto
Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!

Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with a cold pasta salad.

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

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

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