Fennel & Lemon Relish

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

Ingredients:
2 lemons
2-3 fennel bulbs
1 shallot
2-3 tablespoons Champagne vinegar
2 tablespoons olive oil
Sea salt and fresh ground pepper

Method:
1. Using a box grater or rasp, zest both lemons, then reserve the zest and fruit.

2. Peel and finely dice the shallot. Place shallot in a small bowl with the lemon zest, juice of 1 lemon, Champagne vinegar, salt, and freshly ground black pepper. Mix well and let sit for a few minutes to macerate. Whisk in the extra-virgin olive oil. Taste for salt and acid and adjust as needed.

3. Trim the fronds and dark green stalks from the fennel bulb. Cut the bulb in half lengthwise and then into a fine dice. Toss with salt to taste and stir into the lemon-shallot mixture. Remove all the remaining peel from the unjuiced lemon and cut the segments from their membranes. Cut segments into a medium dice and gently stir them into the relish. Let relish sit for 5 minutes before serving.

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Classic & Colorful Recipes

As we begin the month of November, this week’s box fittingly celebrates the month’s classic, cozy and color-rich flavors. With the first Delicata and Black Futsu squash, plus blushy pink Rosalba radicchio, rainbow Swiss chard, a trio of Italian heirloom onions and Chioggia beets, as well as sliced wholegrain bread, farm-fresh eggs, crunchy almond bites, fragrant herbs, and a lovely French wine, this lineup is sure to bring comfort to your soul; enjoy!

Here are a few recipe ideas for the week:

Braised Rainbow Swiss Chard with Garlic
A wonderful side dish to accompany your fall entrées.

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Garlic Vinaigrette
Punched up by sherry vinegar and Dijon mustard, this vinaigrette will add a bright, yet rich, finish to salad greens.

Pepper, Fennel & Onion Relish
Jimmy Nardello peppers lend themselves well to this classic trio—an excellent condiment-style topping for sandwiches, scrambled eggs or even crostini!

Fall Provisions Recipes

After months of avoiding turning on a hot oven, the return of some cooler, drippy days have us hankering to get back in the kitchen once again. Thus, this week’s lineup is full of fall provisions to help you stock your shelves—from bread flour, yeast and focaccia bread to Grana-style cheese and cultured butter with sea salt—and an array of culinary delights to cook up however you please. Have fun experimenting with silky duck eggs, vibrantly-hued French peppers, heirloom tomatoes and other seasonal produce, plus we’ve included our cobbler crust mix and the last of the peaches so that you can pop one last summery cobbler into that oven.

Here are a few recipe ideas for the week:

Fall Vegetable Frittata with Duck Eggs
Packed with fingerling potatoes, sweet peppers and Grana-style cheese, this easy frittata boasts incredibly fresh flavor.

Sautéed Swiss Chard with French Yellow Peppers
This colorful mixture is wonderful served over pasta noodles, or topped with a poached duck egg!

Roasted Heirloom Tomatoes
As good as heirloom tomatoes are fresh, roasting them concentrates their flavor even more!

Grana Cheese with Honey & Red Pepper Flakes
The success of this lovely snack depends entirely on the quality of the ingredients, so don’t scrimp!

Sweet & Spicy Pepper Relish
This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Peach Cobbler
It’s hard to beat this classic dessert!

Sweet & Spicy Pepper Relish

This amazing topping brings the sweet heat and is delicious spooned over scrambled duck eggs!

Ingredients:
3 cups chopped chile peppers, such as a combination of this week’s Anaheim, Jimmy Nardello and French sweet peppers
¾ cup white wine vinegar
½ cup sugar
2 cloves garlic, chopped
½ small onion chopped
2 teaspoons yellow mustard seed
Salt to taste

Method:
1. Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.

2. Reduce heat to low and simmer for about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.

3. Add to a jar and allow to cool before serving; it also keeps well in the fridge for about a month!

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