Summery Salads Recipes
The time is ripe—for just about everything! From spicy summer greens, heirloom tomatoes and crisp cucumbers to beautiful striped eggplant, Italian Tropea onions and baby Chioggia beets, this week’s box is a display of late summer splendor. Filled with a bevy of salad-ready provisions including gorgeous sheep’s milk feta cheese and housemade raspberry vinaigrette, this refreshing lineup also features a bright French Rosé, Pain au Levain bread and our signature cobbler mix to pair with plump blueberries so that you can enjoy each and every bite this box has to offer.
Here are a few recipe ideas for the week:
Roasted Baby Chioggia Beet Salad with Raspberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Greek Village Salad
This classic salad makes the best of summer heirloom tomatoes and cucumbers.
Treviso Radicchio Salad with Feta
This is one of those salads that hits all four flavors—bitter, salty, sweet and sour, all in one bite.
Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Pain au Levain bread as a starter!
Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Grilled Eggplant with Lemon & Mint
Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
Blueberry Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Winter Comforts Recipes
As last week’s frosty temps and snow sightings have been followed by a string of gray and drippy days, now is the time to cozy up to this week’s lineup of warm-and-wonderful offerings—rich, flavorful risotto accented with earthy mushroom duxelles and baby Shiitake mushrooms, plus Gruyère cheese bread, farm-fresh eggs and a vibrant produce selection that includes micro pea shoots, rainbow beets and pink Cipollini onions. Also complemented by crème fraîche and Fontina, plus an appealing blue cheese dressing, this lovely winter’s meal begs to be eaten fireside, tucked in your favorite chair, with a glass of wine in hand.
Here are a few recipe ideas for the week:
Duxelles & Baby Shiitake Mushroom Risotto
Mixed with our own duxelles and then topped with sautéed mushrooms, this creamy and delicious risotto is a favorite here at the farm.
Italian Fontina ‘Fonduta’
Serve this classic Italian-style fondue with crudité and warm crostini, or with a poached fresh-farm egg on top!
Mushroom, Leek & Fontina Frittata
Perhaps best served at room temperature, this luscious frittata from Bon Appetit is a fantastic do-ahead entrée.
Micro Greens & Pea Shoots Salad with Hazelnuts
This stellar salad from Food & Wine is beautifully balanced with peppery micro greens and sweet micro pea shoots.
Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.
Roasted Pink Cipollini Onions
These tender little onions are fabulous mixed into scrambled eggs.
Bavarian Classics Recipes
In keeping with the warm, soulful flavors of Oktoberfest, this week’s lineup stars such Bavarian favorites as smoky German-style sausages, Brotchen rolls, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fresh fall produce like Delicata squash, red beets and a medley of buttery fingerling potatoes to incorporate into comforting side dishes, this box also includes our signature applesauce, heirloom blueberry juice and a locally-made salted caramel chocolate bar to finish your supper on a sweet note.
Here are a few recipe ideas for the week:
German Sausages with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.
German Potato Salad
Seasoned with fresh chives and crispy bacon, this traditional side dish is best served warm.
Baked Delicata Squash
Tossed with cream and grated Parmigiano-Reggiano cheese, this beautiful side from The Glorious Vegetables of Italy enhances the sweet flavor of autumn squash.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm salad.
Balsamic Roasted Warm Beet Salad
This Barefoot Contessa recipe is not only incredibly beautiful but also extremely flavorful.
Buttered Radishes
These dipped radishes make for a wonderful starter or snack!
