Vegetable Frittata

Packed with colorful peppers and summer squash, this easy frittata boasts incredibly fresh flavor.

Ingredients:
8 eggs
8-10 yellow fingerling potatoes, washed and thinly-sliced
6-8 baby summer squash, or 1 zucchini, washed and thinly-sliced
2 Jimmy Nardello peppers, washed, seeded and chopped
1 sweet French pepper, washed, seeded and chopped
1 onion, finely chopped
1 clove garlic
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 375°.

2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Add the sliced potatoes to the skillet and sauté for about 6 to 8 minutes, until tender but firm. Remove from the skillet. Add another tablespoon of oil, then add the peppers, summer squash or zucchini, onions and garlic. Sauté for an additional 2 to 4 minutes or until the peppers and onions are softened, and garlic is fragrant. Season vegetables with salt and pepper. Remove from the skillet.

3. In a medium bowl, beat together the eggs and thyme with a pinch of salt and pepper. Return the potatoes to the skillet, arranging in an even layer. Top with vegetable mixture and then pour eggs evenly over the vegetables. Drizzle olive oil around the edge of the pan to ensure easy removal.

4. Transfer to oven and bake for 15-20 minutes, until the eggs have completely s

Packed with Produce Recipes

From peppers and tomatoes to corn and squash, this week’s box is full of fresh fall provisions! Also including such favorites as red beets, fennel, purple carrots, cucumbers and French Breakfast radishes, plus a bevy of garden greens, the autumnal splendor is rounded out by Challah bread, farm-fresh eggs, edible flowers and flaky smoked salmon, as well as mini bouquets, white chocolate-coated fruits from France and fresh kiwi berries. Enjoy!

Here are some recipe ideas for the week:

Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed in with cooked quinoa.

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

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!

Calendula-Infused Herbal Oil Recipe
You can use this oil in salad dressings, or even as an ingredient in salves, massage oils, lip balms, creams, and lotions.

Eggplant Caponata

This traditional Tuscan relish is lovely on toasted bread.

Ingredients:
1 sweet onion or 2 Tropea onions, peeled and minced
1 eggplant, chopped into ½-inch chunks
1 sweet Italian pepper, seeded and chopped
1 cup cherry tomatoes, halved, or 1 summer tomato, seeded and chopped
2 celery stalks, thinly-sliced
¼ cup olive oil
3 tablespoons golden raisins
2 tablespoons fresh oregano, chopped
1 tablespoon cider vinegar
1 tablespoon capers
Sea salt and pepper
Fresh basil leaves, torn

Method:
1. Add chopped onion to a skillet with the olive oil, and sauté for about 3 minutes. Add chopped celery stalk, peppers and eggplant and cook for an additional 4-6 minutes until vegetables are tender.

2. Add golden raisins, chopped oregano and about ½ cup water. Bring mixture to a simmer, and allow water to evaporate, cooking about 8-10 minutes

3. Add cherry tomatoes and cider vinegar and capers; cook for about 5 minutes, until mixture is uniform and tomatoes are beginning to burst. Season with salt and pepper and top with torn basil.

Autumn Splendor Recipes

As we officially greet the start of fall here this week, the color-rich produce coming in from the gardens is as bright and beautiful as those first turning leaves. Featuring such favorites as Italian eggplant, broccolini, fennel and Little Gem lettuce, as well as lingering summer highlights like yellow peaches, blueberries and heirloom tomatoes, this fall-fresh lineup is also accented by pillowy focaccia bread, farm-fresh eggs, peppery edible flowers and cheery mini bouquets. Enjoy!

Here are a few recipe ideas for the week:

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted bread as a starter!

Beet, Carrot & Pomegranate Salad
This colorful salad is perfect for fall and beyond.

Heirloom Tomato Salad with Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Grilled Fennel
A wonderful side for roasted chicken or steak.

Smoky Summer Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

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