Pickles & Peppers Recipes

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As summer wanes and we begin to gather up the last of the heat-loving crops, ‘tis now the season for pickling! With a bevy of produce at your disposal—including cucumbers, heirloom zucchini and tomatoes, plus a myriad of colorful peppers—this week’s box is full of crisp, pickle-friendly fare, plus recipe ideas courtesy of the Hugh Acheson’s charming Pick A Pickle cookbook. Also included: Fresh accoutrements like locally-made peanut butter and cinnamon raisin bread, a full dozen eggs, and a perfectly-balanced French Bordeaux wine to sip whilst flipping through recipes.

Here are a few recipe ideas for the week:

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Pickled Peppers
These addictive peppers are wonderful for snacking, or served over 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!

Billy Mills’ Bread & Butter Pickles
This recipe from 1940s-era music conductor Billy Mills is a great introduction to pickling.

Summer Vegetable Frittata
Packed with peppers, potatoes and sweet onion, this easy frittata boasts incredibly fresh flavor.

Polenta Cake with Italian Prune Plums
This luscious cake is kissed with juicy Italian plums and citrus peel.

Late-Summer Bounty Recipes

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From juicy heirloom tomatoes and crisp peppers to fragrant peaches and lemons, summer’s late-season bounty continues this week with a fresh and flavorful meal starring a creamy polenta entree topped by all-natural chicken Italian sausage, smoky-sweet peppers and summer squash. Add alongside a robust red wine, our housemade pickled cauliflower to pair with Pain au Levain bread and Grana-style cheese, plus crisp produce including fresh cranberry beans, cucumbers and baby beets, and you’ve got all the makings of an al fresco feast.

Here are a few recipe ideas for the week:

Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables
This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.

Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.

Cantaloupe & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Fresh Cranberry Beans with Lemon & Olive Oil
A lovely side for a summer barbecue, these beautiful beans are also tossed with fresh herbs.

Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.

Smoky Bell Pepper & Eggplant Salsa
This smoky salsa is a wonderful boost for burgers, sausages and more.

No-Bake White Peach Crumble
The perfect no-fuss dessert for a hot summer’s day!

Polenta with Chicken Italian Sausage & Sautéed Summer Vegetables

This creamy dish is bright with Italian flavors, courtesy of pungent mixed peppers and summer squash.

Ingredients:
Polenta
4 cups chicken stock
¼ cup water
4 links chicken Italian sausage
2 red Bell peppers, seeded and thinly sliced
1-2 Piment d’Espellete peppers, seeded and thinly sliced*
2 mixed summer squash, washed and thinly sliced
1 Walla Walla sweet onion, peeled and thinly sliced
2 cloves garlic, minced
Grated Grana-style cheese
Sea salt and fresh ground pepper

*Depending on your heat preference, feel free to tweak the quantity of these smoky, slightly-spicy peppers to your liking.

Method:
1. Bring chicken stock and ¼ cup water to a simmer in a 3- to 4-quart heavy saucepan. Add polenta mix in a slow stream, whisking until incorporated. Simmer, stirring frequently with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 15-20 minutes.

2. Meanwhile, in a skillet, cook sausages in a half inch of water until done and remove to a plate and keep warm. Discard cooking water. In the same skillet, add both varieties of peppers, summer squash, garlic and onions along with a drizzle of olive oil and turn heat up to high. Sauté vegetables, turning just occasionally until all just begin to blister and char. Add sausage, turning down heat, and continue cooking until the sausages are browned. Slice sausages diagonally in large slices to serve.

3. Remove polenta from heat and stir in Grana cheese, and salt and pepper to taste. Top with sausage and pepper mixture. Serve immediately.

Sunday Supper Recipes

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Following in the tradition of our own Nonna Pat’s family suppers, this week’s menu stars a heartening pasta fit for an evening spent gathered round the table: Pop open a luscious, big-bodied Pinot Noir before lingering over imported paccheri noodles topped with handcrafted tomato sauce and basil-nettle pesto, plus whole-grain bread, fresh ricotta and a sweet-tart rhubarb crumble with buttery almond topping. A wide selection of spring produce, including baby butter lettuce, radish and fennel, help accent this colorful meal.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Paccheri with Marinara & Basil-Nettle Pesto
This wonderful baked pasta boasts beautiful color courtesy of a swirl of pesto.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

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

Rhubarb Crumble
Topped with our signature almond crumble topping, this sweet-tart dessert makes the most of fresh spring rhubarb.

Cherry-Rhubarb Polenta Cake
Our spin on the cheery Italian-style torta di polenta cake featured in this month’s Edible Seattle magazine.

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