Arugula Pesto

Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled vegetables.

Ingredients:
4 cups arugula
1-2 cloves garlic
2 tablespoons toasted pine nuts
1 cup olive oil
½ cup Parmesan cheese, grated
Sea salt and fresh ground pepper

Method:
1. In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and about 1 teaspoon salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and season with additional salt and pepper as needed.

Sweet Summertime Recipes

We’re soaking up each and every ounce of sunshine—and each and every piece of produce coming in from the gardens! This week’s summery box is packed with such colorful favorites as white donut peaches, mixed heirloom tomatoes, artichokes, cucumbers and more, as well as accompanying provisions like farm-fresh eggs, sea salt-kissed Pomodoro bread, golden beet greens, and fragrant garden-grown basil, dill, and sculpit, a perhaps new-to-you herb. It’s a sweet, sweet summer, indeed.

Here are a few recipe ideas for the week:

Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.

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

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.

Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!

Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!

Classic Basil Pesto

Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!

Ingredients:
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt

Method:
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.

Risotto Night Recipes

The calendar may say May, but the spring temps sure have remained chilly, so warm yourself body and soul this week with a lineup that stars one of our farmhouse favorites: cozy risotto crafted with arborio rice, wild and earthy Porcini mushrooms and our own signature chicken stock. Also including Gruyère cheese bread, soft, spreadable sheep’s milk cheese and a bevy of bold greens, this box is still flush with the offerings of spring despite the pervasive gray, from purple sprouting broccoli and gold potatoes to Hakurei turnips and red radishes. Enjoy!

Here are a few recipe ideas for the week:

Porcini Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

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

Purple Sprouting Broccoli Salad
This room temperature salad from The Barefoot Contessa has just the right amount of crunch!

Mustard Greens Pesto
Brilliantly green, this mustard green pesto packs a bit of a kick and pairs beautifully with grilled baby potatoes.

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