Here’s to Summer Recipes

Cherries! Mint! Little Gem Lettuce! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest. Accented by other seasonal favorites such as Piracicaba sprouting broccoli, purple scallions and mini green cabbage, this fresh lineup will fill you up all week long, also including multigrain bread, organic emmer farro from Winthrop’s Bluebird Grain Farm and edible flowers to add color and spice to your summer salads. Enjoy!

Here are a few recipe ideas for the week:

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

How-To: Cook Emmer Farro
A quick how-to guide to prepping this versatile grain.

Summer Farro Salad
Bright with summery strawberries, asparagus and snap peas, this salad is a real stunner.

Herb-Shallot Dressing
This flavor-packed vinaigrette is fantastic with both grains and greens.

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

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

Light & Bright Recipes

The time is ripe—for summer berries! This week, we celebrate the arrival of the first Bella Luna raspberries alongside other summer staples such as crisp, cool English cucumbers, fennel and radicchio, plus baby lettuces and fragrant herbs. Also featuring preserved Meyer lemons, our signature chicken stock and arborio rice to craft your own light and bright risotto, as well as multigrain bread and crème fraîche, this box is full of the flavors of summer. Enjoy!

Here are a few recipe ideas for the week:

Lemon Risotto
This risotto showcases bright lemon flavors—just remember to keep stirring!

Shaved Fennel Salad with Golden Beets, Raspberries & Grana Cheese
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

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

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

Grilled Cauliflower Steaks with Honey & Lemon
Break out the barbecue for these flavorful cauliflower “steaks”!

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

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

Season to Season Recipes

Swinging from gray and drippy to sunny, the recent weather has us—and the gardens—towing the line between summer and fall. Luckily, that mercurial forecast also means that we are currently enjoying produce from both seasons as summery favorites like heirloom tomatoes, colorful mixed salad greens and Genovese basil continue to delight in this week’s lineup alongside a comforting soup handcrafted from wild mushrooms, herbs and our own chicken stock. Also included: Gruyère cheese bread, Chanterelle mushrooms and a Honeycrisp apple cider from Sauk Farm so you can toast to whatever season is at hand today.

Here are some recipe ideas for the week:

Baked Eggs with Heirloom Tomatoes
Juicy tomatoes, fresh herbs and a touch of cream lend rich appeal to this dish.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

Marsala-Baked Pears
Drizzled with Marsala wine, this baked dish from the Chez Panisse Fruit cookbook by Alice Waters enhances the natural, mellow sweetness of the pears to produce a rich, yet light, dessert.

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