Fresh & Flavorful Recipes
With a vivid produce assortment that includes zucchini, Jimmy Nardello peppers, Patty Pan squash, mini seedless watermelon, a myriad of late-summer tomatoes and not one, but two kinds, of cucumbers, the late-summer harvest continues here at the farm. This week’s box continues to sing with such additional highlights as Pain au Levain bread, an elegant Spanish red blend wine, and farm-fresh eggs; combine these beauties with beautiful garden greens and fragrant herbs to allow all these fresh, seasonal flavors to shine.
Here are a few recipe ideas for the week:
Cucumber Melon Salad with Feta
A true homage to summer, this salad from The Splendid Table is cool, crisp and juicy.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Garlic-Herb Patty Pan Squash
So simple, so flavorful: These beauties are excellent served over grilled crostini or tossed with cooked quinoa.
Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Summer’s Bounty Recipes
This week’s box pays tribute to the summer harvest with a beautiful assortment of local produce, from luscious eggplant and zucchini to summer berries and ripe tomatoes in a rainbow of colors. Enjoy these seasonal beauties along with multigrain bread, farm-fresh eggs, and fragrant herbs, plus crisp Bibb lettuce and a bottle of refreshing French Rosé. Bon appetit!
Here are a few recipe ideas for the week:
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Roasted Fennel & Tropea Onions
These tender, broiled vegetables make for a fantastic side dish.
Pickled Peppers
These addictive peppers are wonderful for snacking, or served with burgers, tacos and sandwiches.
Eggplant Caponata
This traditional Tuscan relish is lovely on toasted multigrain bread.
Garden-Grown Delights Recipes
From the hoophouse to the herb beds, and the orchards to the vegetable plots, the Bella Luna gardens are bursting to life with fresh produce! Thus, this week, you’ll enjoy such summer ingredients as sunflower and fava shoots, red bunching onions, peppery chives, turnips, and a wealth of crisp salad greens, all served up alongside accompaniments like freshly-baked Pain au Levain bread, locally-foraged Morel mushrooms, farmstead eggs and umami-rich dulse seaweed. It’s a colorful taste of the season; enjoy!
Here are a few recipe ideas for the week:
Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, this simple dish is a real show-stopper.
Fava Shoot Salad with Walnuts
This bright and fresh salad shines a spotlight on light, tender, succulent fava shoots.
Fresh Chive Vinaigrette
We like to toss this vibrant, green vinaigrette with mixed lettuces and lots of the tender herbs—think celery leaves, mint, chervil, or parsley.
Charred Red Bunching Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.
Fall Bounty Recipes
Bright orange carrots, creamy Hakurei turnips, Delicata squash, fragrant fennel, and stunning Arkansas black apples: This week’s box is packed with beautiful fall produce. Accented by other farmhouse favorites like Pain au Levain sourdough bread, a mix of radicchio and kicky Andouille sausage from Skagit River Ranch, plus farm-fresh eggs, smoky Scamorza cheese and fragrant herbs, this colorful lineup is both ultra-flavorful and oh-so-fresh; enjoy!
Here are a few recipe ideas for the week:
Radicchio & Apple Salad with Garden Herb Vinaigrette
Tart, crunchy and crisp, this salad celebrates the classic combination of apple and radicchio.
Garden Herb Vinaigrette
This flavor-packed vinaigrette is fantastic with both grains and greens.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
