Cucumber Melon Salad with Feta

A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Ingredients:
2 medium cucumbers, peeled and cut into 1-inch chunks
1½ cups ripe summer melon, seeded and cut into 1-inch chunks
1 garlic clove, peeled and crushed
¼ cup mint leaves, torn
1 heaping tablespoon finely-chopped scallion tops
1 tablespoon white wine vinegar
1 tablespoon high-quality olive oil
¼ cup crumbled feta cheese
Sea salt and fresh ground pepper

Method:
1. Sprinkle the cucumber with salt, roll up the pieces in a double thickness of paper towel and let rest in the refrigerator for 30 minutes. Unwrap and pat dry.

2. Rub a serving bowl with the garlic. Add the cucumber, melon, mint, scallions, vinegar and 1 tablespoon of oil. Gently combine. Season to taste with more oil or vinegar, salt and pepper.

3. Top with the crumbled cheese and eat immediately.

Summer Harvest Recipes

Thanks to our recent sunny days and warm temps, the gardens are continuing to deliver gorgeous summer produce even as we approach fall—enjoy the bounty of the harvest this week with everything from colorful frying peppers, artichokes and tomatoes to juicy grapes, Italian plums and ripe, locally-grown melon. Also included in this bright box: Fresh baguette bread, a crisp Rosé wine and addictively-crunchy almond snacks, as well as edible flower blossoms and more earthy Chanterelle mushrooms. Enjoy!

Here are a few recipe ideas for the week:

Roasted Grapes
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.

Frisée Salad with Italian Plums & Hazelnuts
Later in the fall, this salad is equally amazing with slices of crisp apple or juicy pear.

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.

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

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

Summer Grilling Recipes

Honey Sweet corn to smoky-spicy peppers, this week’s array of local summer treasures invites you to bust out the barbecue and get to grilling. Highlighted by other summery produce such as zucchini, cucumbers, melon, Walla Walla sweet onions and a plethora of sun-ripened heirloom tomatoes, plus fresh focaccia bread, fragrant herbs and edible flowers, this box is fit for lingering on the patio, all the way down to the gourmet s’mores kit to enjoy at night’s end.

Here are a few recipe ideas for the week:

Grilled Summer Vegetable Focaccia Sandwich
This satisfying sammie is extremely adaptable: Tuck in some grilled chicken, add a little spicy salami or throw in even more veggies.

Lemon-Herb Mayonnaise
In addition to a sandwich spread, this zingy mayo is also fantastic on grilled corn (trust us!).

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Grilled Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
The combination of sweet corn and grilled potatoes is a hit here.

Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.

Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.

Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.

Summer All-Star Recipes

Peppers! Peaches! Tomatoes! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as artichokes, squash blossoms and Santa Claus melon. Also joining these summer all-stars: Fresh, handcrafted red pepper linguine from Bellingham Pasta Co., plus Pain au Levain bread, Grana-style cheese and a smooth Washington Syrah. Long live summer!

Here are a few recipe ideas for the week:

Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Grilled Bread with Basil Pesto
A wonderful appetizer to serve with this week’s pasta supper!

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

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