Quick-Pickled Green Apples

Another fun addition to an antipasti platter!

2 medium-sized tart-crisp apples, such as Granny Smith, cut into thin slices
1 cup apple cider vinegar
1 cup water
½ cup brown sugar
2 cinnamon sticks
½ teaspoon salt
¼ teaspoon ground ginger

1. Fill a 1-liter mason jar with apple slices.

2. Combine cider vinegar with water, sugar, cinnamon, salt and ginger in a medium saucepan over high. Stir until sugar dissolves and mixture is hot. Pour over apple slices, close lid and refrigerate overnight. Keeps well for up to two weeks.

Pickled Red Onions

Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!

1 medium red onion
2 tablespoons white vinegar or apple cider vinegar
Pinch sea salt
Pinch dried oregano

1. Thinly-slice red onion and place in a shallow bowl or jar. Drizzle with vinegar and then pour over water to cover.

2. Add pinches of both salt and oregano, stirring gently to mix. Cover and let onions sit for several hours or overnight in fridge.

Laidback Lunch Recipes

There’s nothing quite like a lazy July lunch spent lingering over the freshest flavors of the season while also enjoying a hearty dose of those blissful summer rays. This week’s box has you all set for such an experience with a soup and salad-ready lineup starring our housemade chili con carne—crafted from organic grass-fed beef, pinto beans and a signature blend of spices—plus, sea salt-kissed Pomodoro bread, a French Rosé and all the ingredients to whip up a white polenta-topped peach cobbler for dessert. Enjoy!

Here are some recipe ideas for the week:

Minted Cucumber Salad
Tossed with extra virgin olive oil and fresh mint, this cool salad is an easy summertime side.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Quick-Pickled Radish & Fennel
An excellent (and easy!) addition to an antipasto platter.

Peach Cobbler with White Polenta Crust
It’s hard to beat this classic summer dessert—just add vanilla ice cream!

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.

1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes

1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.

2. Simmer eggs for nine minutes, cool in cold water, and peel.

3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.

4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.

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