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!

Summer’s Here Recipes

recipes-june-23-2016-archived

It’s now officially summer, which (hopefully!) means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the tastes of early summer, from crisp garden greens and mixed baby summer squash, to juicy apricots to incorporate into a cinnamon-kissed galette tart. Pair these with lavender-infused lemonade and hearty multigrain bread, then sit back and enjoy the flavors of the season.

Here are some recipe ideas for the week:

Lavender-Infused Lemonade
This cool beverage is fragrant with summer lavender.

Sage Butter Pasta with Summer Squash
This light, summery pasta is deeply flavorful with a sage-butter sauce and crisp squash.

Crispy Fried Shallots
These crisp little nibbles are delicious scattered over salad greens or tucked into burgers and sandwiches.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with Little Gem baby Romaine and thinly-sliced radish.

How-To: Fava Beans
Our quick guide for peeling and prepping fresh fava beans!

Apricot Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.

Lavender-Infused Lemonade

This cool beverage is fragrant with summer lavender.

Ingredients:
Small handful lavender flowers, rinsed and cut from stem
1 cup sugar
2 cups boiling water
2-3 cups ice water
1½ cups freshly-squeezed lemon juice

Method:
1. Place lavender flowers in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour the boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).

2. Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet, or add more sugar if too tart. Add ice and more water to desired level of concentration.

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