Fresh Flavors Recipes

Crisp and crunchy, verdant and vivacious, the flavors of spring are freshening up this week’s lineup with such ingredients as cauliflower, spring garlic, purple Mizuna and microgreens, plus bright red rhubarb and Meyer lemons. Also featuring fresh lemon-pepper linguine, baby Shiitake mushrooms and Tunawerth cream cheese, this lineup of seasonal favorites invites you to immerse yourself in the kitchen with a glass of wine—and enjoy!

Here are some recipe ideas for the week:

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm spring afternoon.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

Oven-Roasted Baby Shiitake Mushroom & Vegetable Salad
This room temperature salad is also wonderful served over grilled slices of polenta.

Roasted Radishes
Seasoned with fresh thyme and red onions, these buttery radishes are an excellent accompaniment to just about any protein.

Roasted Rhubarb
This rosy-colored roasted dish makes for an excellent spring dessert, especially served with vanilla bean ice cream.

Mint Lemonade

This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Ingredients:
1 cup sugar
1 cup water
1 cup packed mint leaves, stems removed
1 cup freshly-squeezed lemon juice
Ice
Club soda

Method:
1. To make mint simple syrup, combine sugar, water, and mint leaves in a saucepan and bring to a boil over medium high heat. Immediately reduce heat and allow to simmer for 2 minutes.

2. Remove from heat and allow to cool completely. Strain the leaves.

3. To assemble the lemonade, add 1 ounce each of simple syrup and lemon juice to a tall glass filled with ice. Top with about 6 ounces of club soda. Stir. Garnish with fresh mint.

Father’s Day Cookout Recipes

Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by our smoky housemade beans and locally-made BBQ dippin’ sauce, plus flavorful bratwurst sausages to throw on the grill. These American classics are also accented by a bevy of fresh produce like baby red beets and Walla Walla spring onions, Pain au Levain bread and all the ingredients for a summery strawberry shortcake dessert.

Here are a few recipe ideas for the week:

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with Walla Walla salad onions and mint.

Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.

Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.

Strawberry Shortcakes with Crème Fraîche
Topped with our housemade crème fraîche and ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Glorious May Recipes

The arrival of May means spring truly is in swing as we are starting to see warmer weather forecasts and various crops beginning to ripen in the garden. This week, enjoy spring in all its glory with a wonderful assortment of produce ranging from locally-foraged morel mushrooms and baby butter lettuces to pac choi and herbs like mint, chives and parsley. Also included: Fresh challah bread, our handcrafted chicken stock and a truly-special Grana-style cheese that’s been aging in the cheese cave for three years. Enjoy!

Here are some recipe ideas for the week:

Grilled Asparagus with Almond-Parsley Gremolata
A fresh blend of parsley, garlic, almonds and red pepper flakes adds big flavor to grilled asparagus stalks.

Shaved Asparagus & Mint Salad
Bright with fresh mint, this light salad boasts a wonderful lemony dressing.

Pac Choi with Garlic
Fragrant garlic lends big flavor to sautéed pac choi greens.

Roasted Baby Beets & Carrots with White Balsamic Vinegar
Served over a bed of greens, these roasted vegetables are infused with the flavors of fresh herbs and white balsamic vinegar.

Lemon-Lime Curd
This classic curd recipe from Gourmet magazine will soon be a new favorite!

Mint Lemonade
This fizzy concoction is pure bliss when enjoyed on a sunny spring afternoon.

Fresh Herb Rub
This versatile rub is delicious on steak, chicken, fish, even veggies!

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