Summer Harvest Recipes
As July transitions into August, we have started to reach the pinnacle of summer as a bounty of crops seemingly ripen at once—sweet corn, crisp lettuce greens, summer squash (and their blossoms!) and more. Thus, this week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, plus Fairhaven Mill’s organic buckwheat flour, farm-fresh eggs, fragrant herbs and a wonderful assortment of antipasti-ready provisions, from rosemary-olive oil crackers and stone-ground mustard to briny green olives and alpine-style filomena cheese. Bon appetit!
Here are a few recipe ideas for the week:
Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.
Fresh Corn Salsa
This crisp salsa is brightened with smoky Poblano chiles and fresh lime juice.
Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.
Roasted Potato Salad with Sweet Corn, Sun-Dried Tomatoes & Fresh Basil
This room temperature salad will be a hit at your next barbecue. (Plus, it’s a snap to prep ahead!)
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious filomena cheese!
Spring Color Recipes
Eat the rainbow: This week’s lineup is truly color-rich, from yellow-red Rainier cherries and pink radishes to golden German Butterball potatoes and bright Cara Cara oranges, plus a plethora of spring greens like arugula, Lacinato kale and rainbow Swiss chard, and lots of fragrant herbs. Also accompanying this brightly-hued lineup: Fairhaven Mill organic buckwheat flour, herb-kissed fromage blanc, Gruyère cheese bread and both hen’s and duck’s eggs—enjoy!
Here are a few recipe ideas for the week:
Buckwheat Crêpes
Once you perfect the technique here, start adding in and playing with your favorite fillings. (This week we suggest using some of that delicious fromage blanc!)
Grilled Potato Salad with Hard-Boiled Eggs & Mustard Vinaigrette
Accented with mustard vinaigrette and spicy arugula, this potato salad boasts big, bold flavor.
Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.
Rainbow Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s Gruyère cheese bread.
Arugula Pesto
Stash this bright, zippy pesto in your freezer to add to the likes of pastas, soups or even grilled or roasted vegetables.
Spring into Summer Recipes
This week’s box pays homage to the best spring ingredients—baby red potatoes, bright Pink Beauty radishes, creamy Hakurei turnips—while looking forward to summer with colorful sweet pea blooms and the first stone fruits of the season, gorgeous apricots. Top those ripe beauties with our signature cobbler crust mix and pop it into the oven for dessert, then have fun in the kitchen with the other provisions included in this bright lineup: Pain au Levain bread, fresh eggs from the henhouse and our rich and silky crème fraîche, plus chai-spiced peanut butter and a plethora of greens including Swiss chard, Little Gem lettuce and Lacinato kale.
Here are a few recipe ideas for the week:
Radish Spread with Fresh Herbs
This cool, creamy spread is wonderful slathered atop slices of toasted or grilled Pain au Levain bread.
Meyer Lemon-Garlic Kale Salad
Tossed with a sweet-tart citrus dressing, this salad is fresh and bright and pairs nicely with just about any main dish.
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with greens and thinly-sliced radish.
Apricot Cobbler
It’s hard to beat this summery dessert—just add vanilla ice cream!
Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
