Pickled Blueberries
These tart-sweet berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese!).
Ingredients:
1¼ pound blueberries, washed
1 cup distilled white vinegar
¼ cup sugar
1¾ teaspoon sea salt
¼ cup water
1 small red onion or shallot, thinly sliced
Method:
1. Whisk vinegar, sugar, salt, and water in a medium bowl until sugar and salt dissolve.
2. Add blueberries and onion, and cover with plastic wrap. Refrigerate overnight before using.
Summering in France Recipes
Cool, crisp and colorful, Salade Niçoise is the hallmark of summer in France, layered with fresh produce like green beans, heirloom tomatoes and baby red potatoes, plus accents like creamy hard-boiled eggs and protein-rich tuna. Thus, your box this week includes ingredients to create your own version of Julia Child’s famous salad, plus a crisp French Rosé, Pain au Levain bread, candied almond dark chocolate bar and other summer favorites like blueberries and ripe, juicy peaches. Enjoy!
Here are a few recipe ideas for the week:
Salade Niçoise
A classic from the esteemed Julia Child, this colorful salad can be customized to your liking.
Panzanella Salad with Heirloom Tomatoes & Basil
This flavorful salad is a wonderful way to use up the odds and ends from this week’s Niçoise.
Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
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.
Grilled Heirloom Tomato Vinaigrette
This bright and robust dressing is wonderful tossed with peppery greens, pasta salad, or drizzled over grilled veggies.
Pickled Blueberries
Tart-sweet and incredibly addictive, these pickled berries are a wonderful finishing touch for salads and sandwiches (try them on grilled cheese).
No-Bake Peach Crumble
The perfect no-fuss dessert!
Fresh Fourth Recipes
Fire up the grill and gather family and friends round this week for a flavorful Fourth of July spread highlighted by crisp, cool summer salads. With produce ranging from striped green zucchini and sweet corn to fresh fennel and juicy blueberries, the summery lineup also features a locally-made BBQ dippin’ sauce and our housemade mustard to slather on grilled bratwurst sausages—so pour a glass of wine, tie on an apron and enjoy your Independence Day!
Here are some recipe ideas for the week:
Chili-Lime Sweet Corn Salad
Crunchy, spicy, tangy and sweet, this salad is bursting with flavor.
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.
Lemon-Dill Vinaigrette
This versatile dressing pairs well with roasted or grilled carrots.
Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.
