Pickled Peppers

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

Ingredients:
4 cups assorted peppers (such as Bullhorn, Jimmy Nardello, yellow Banana, jalapeño or serrano chiles)
1½ cups distilled white vinegar
3 garlic cloves
2 tablespoons black peppercorns
2 tablespoons kosher salt
2 tablespoons sugar
2 tablespoons coriander seeds

Method:
1. Stem peppers and, leaving seeds, cut into ¼-inch rings, then pack in a clean 1 quart jar.

2. Bring vinegar, all remaining ingredients, and 1½ cups water to a boil in a medium saucepan. Reduce heat to medium and simmer for 5 minutes. Pour hot brine over peppers; seal jar. Let cool, then refrigerate. Serve within 1 month.

Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, colorful Corno di Toro frying peppers and zucchini, as well as spicy microgreens, string beans and purple Italian garlic. Also included: Fresh semolina pappardelle pasta and all the ingredients for a peach cobbler topped with whipped crème fraîche—so pop that in the oven, uncork a bottle of of dry Spanish white wine and toast to lingering summer.

Here are a few recipe ideas for the week:

Purple String Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.

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

Peach Cobbler
It’s hard to beat this classic summer dessert—just add whipped crème fraîche!

Whipped Crème Fraîche
A simply-stunning topping for this week’s cobbler!

Summery September Recipes


Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, grilling peppers and zucchini, as well as crisp salad greens, edible flowers and the first of the early autumn sweet corn. Also included: All the ingredients for a nectarine galette tart topped with honey-cinnamon crème fraîche—pop that in the oven, then uncork a bottle of French Rosé and toast to lingering summer.

Here are a few recipe ideas for the week:

Sweet Corn Fritters
These perfectly-crisp fritters are sure to be a new fall favorite!

Ratatouille
This rustic Provencal dish is summer in a bowl, crafted with zucchini, eggplant and tomatoes.

Grilled Peppers & Zucchini
Serve these classic grilled vegetables from Domenica Marchetti’s The Glorious Vegetables of Italy atop warm bread.

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

Billy Mills’ Corn Relish
This classic recipe hails from The Complete Book of Pickles and Relishes, and is a true farmhouse standby!

Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.

Honey-Cinnamon Crème Fraîche
This amazing combination is wonderful atop a fruit galette, baked apples or even poached pears!

Summer into Fall Recipes

Though September has brought with it cooler temperatures, falling leaves and other signs that fall is indeed just around the corner, here at Bella Luna and the other nearby farms we are continuing to enjoy a bounty of late-summer crops—from bicolor corn and eggplants to juicy melons. Thus, this week’s box combines the best of both seasons as it stars a robust tomato and roasted red pepper soup as well as Gruyère cheese bread, farm-fresh eggs and produce like sprouting broccoli and colorful grilling peppers.

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!

Radish & Arugula Salad
Top this crisp combination with a garlic-lemon dressing and freshly-grated Romano cheese.

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

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

Melon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.

Pickled Peppers
These addictive peppers are wonderful incorporated into a grilled cheese sandwich to serve alongside this week’s soup.

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