Summery Salads Recipes

The time is ripe—for just about everything! From broccolini, beets and French breakfast radishes to Rainier cherries, sugar snap peas and a host of beautiful herbs and greens, this week’s box is a display of early summer splendor. The refreshing lineup of produce is also complemented by such salad-ready provisions as Italian Corona beans, imported orzo pasta, edible blooms and sun-dried tomato-kissed Pomodoro bread, as well Cherry Valley Dairy butter and a fleur de sel chocolate bar to end things on a sweet note. Enjoy!

Here are a few recipe ideas for the week:

Summery Orzo & Corona Bean Salad with Arugula
This orzo salad is always a hit; feel free to swap your favorite summer produce in!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Garden Greens with Chopped Eggs
This fresh salad is a lovely use for beautiful summer greens.

Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.

Buttered Radishes
These dipped radishes make for a wonderful starter or snack!

Fresh Fourth Recipes

Fire up the grill and celebrate America’s birthday this week with a flavorful Fourth of July spread highlighted by Skagit River Ranch bratwurst to grill, petite quail eggs to devil and our signature cobbler mix and apricots to whip up dessert. Also included: An absolutely incredible lineup of summer produce with fresh fava beans, cherries, garlic scapes, purple salad turnips, mixed baby greens from San Juan Island and the first of the heirloom tomatoes—so pour a glass of wine, tie on an apron and enjoy your Independence Day!

Here are a few recipe ideas for the week:

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Deviled Quail Eggs
This wonderful picnic dish is sure to impress, made with petite, creamy quail eggs.

Farro Salad with Heirloom Tomatoes
Drizzled with a balsamic vinaigrette, this crisp salad is accented by green olives and sweet onions.

Piracicaba Broccoli with Crispy Lemon Crumbs
This recipe courtesy of Gail Simmons adds crunchy, lemon-tinged bread crumbs for a show-stopping finish.

Grilled Garlic Scapes with Lemon & Herbs
Bright yet smoky from their time on the grill, these grilled garlic scapes are a lovely side dish.

Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!

Spring Picnic Recipes

The pleasant days of early June practically beg for a lazy, leisurely picnic packed with farm-fresh produce such as sun-ripened cherry tomatoes and favorite bites like baby red potato salad topped with silky dressing. This week, spend an afternoon with family and friends nibbling away at a picnic-perfect quartet—smoked salmon, velvety crème fraîche, pickled red onions and Jewish Rye bread. Also included in this bright lineup: A bevy of bright salad greens and all the ingredients for a delicious fresh apricot galette.

Here are a few recipe ideas for the week:

Mint Simple Syrup
Try this easy syrup splashed into your next glass of lemonade!

Rye Bread Toasts
This week’s loaf makes excellent crostini to pair with smoked salmon and lemon crème fraîche.

Lemon Crème Fraîche
This versatile concoction can be used as a salad vinaigrette atop spring greens, or spread over Jewish Rye toasts with this week’s smoked salmon.

Smoked Salmon Salad with Spring Greens & Lemon-Dill Vinaigrette
Tossed with a fresh lemon-dill vinaigrette, this salad exudes the light, refreshing flavors of the season.

Lemon-Dill Vinaigrette
In addition to this week’s salad, this versatile dressing pairs well with roasted baby carrots.

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

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

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