Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Ingredients:
2 Persian cucumbers
1 red onion
¼ cup white wine vinegar
1 tablespoon honey
2 tablespoons lemon juice
2 tablespoons olive oil
Sea salt and fresh ground pepper
Method:
1. Peel the cucumbers and then half lengthwise before thinly slicing. Then, peel and thinly slice the onion and place in a bowl with the cucumber.
2. Combine the vinegar, lemon juice, honey, and oil in a bowl and whisk together. Season to taste with salt and pepper.
3. Pour the vinaigrette over the cucumber and onion mixture and toss well to coat. Allow to marinate for at least 30 minutes and up to 1-2 hours before serving cold or at room temperature.
Summer Splendor Recipes
Green beans to heirloom tomatoes, zucchini to baby artichokes, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce—yellow Romano beans, cucumbers, and Walla Walla bunched onions, as well as crisp Cegolaine lettuces and fragrant garden herbs—all accented by imported Italian pasta, sunflower seed-kissed multigrain bread, peppery edible flowers, farm-fresh eggs and a market bouquet to grace your table. So, slice up an apricot, thumb through the recipes and enjoy these summer gems to the fullest.
Here are a few recipe ideas for the week:
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.
Grilled Heirloom Tomato Vinaigrette
In addition to salad greens, this bright and robust dressing is wonderful tossed with pasta, or drizzled over steamed or grilled artichokes.
Follow the Rainbow Recipes
From red beets and verdant green broccoli to edible flowers and rainbow baby potatoes, this week’s box is awash in color! Also including tender lettuce greens, rainbow chard, crisp cucumbers and fennel, plus Pink Lady apples and lemons, this bright lineup is accented by Harmony Field’s creamy sheep’s milk cheese, an orange peel and fennel-kissed fleur de sel spice blend, Tunawerth Creamery Greek yogurt, freshly-baked Kalamata bread, and a bevy of fragrant garden-grown herbs like spearmint and green garlic, as well as eggs from our hen house flock.
Here are a few recipe ideas for the week:
Grilled Rainbow Potato Salad with Hard-Boiled Eggs
Accented with mustard vinaigrette and spicy summer greens, this potato salad boasts big, bold flavor.
Curry-Spiced Roasted Beets
This heavenly side dish is fragrant with warm spices; a must-try side dish!
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.
Green Garlic Salad Dressing
Flavor-packed ground mustard, vinegar and green garlic stalks mix beautifully in this easy vinaigrette.
Sparkling Spearmint Lemonade
This fizzy concoction is pure bliss when enjoyed on a warm afternoon.
Cozy Comforts Recipes
Along with busy days and festive nights, December has brought with it a continuation of November’s wet and windy weather. Accordingly, this week’s lineup invites you to sit down to a cozy, comfy supper after a damp day with risotto crafted with earthy Chanterelle mushrooms, herb-kissed fromage blanc and a truffle, sea salt and Parmesan blend topping, plus soft, chewy focaccia bread and a beautiful Washington red wine. Also accompanied by Lollipop radishes, Chioggia radicchio, leeks, Brussels sprouts and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a glass of heirloom blueberry juice!).
Here are a few recipe ideas for the week:
Chanterelle Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!
Fresh Radicchio, Fennel & Apple Salad
Tart, crunchy and crisp, this cool salad celebrates the classic combination of fennel and radicchio.
Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.
Oven-Roasted Leeks
Seasoned with salt and pepper, roasted leeks make for a satisfying side dish.
Lemon-Olive Oil Custard
Ready in 10 minutes, this thick, creamy custard makes for a stunningly-simple dessert.
