Roasted Grapes

These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and warm baguette bread.

Ingredients:
1 pound Interlaken grapes, rinsed and stemmed
1 tablespoon olive oil
2 teaspoon fresh thyme leaves
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. In a large sheet pan, mix grapes, olive oil, fresh thyme leaves, salt and pepper. Bake, shaking pan occasionally, until grapes are beginning to blister, 15-18 minutes. Use immediately or let stand until ready to use, up to 4 hours.

Paella Party Recipes

The summer harvest is at its peak, with favorites such as heirloom tomatoes, cauliflower, purple carrots and fennel ripening in abundance as we reach the end of August. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with our own signature chicken stock, traditional Valenciano rice and spicy chorizo sausage. Also featuring Pain au Levain bread and farm-fresh fruit including Canadice and Himrod grapes from our own Grapehouse, this summery lineup is fit for a crowd—gather ‘round the paella pan, uncork a bottle of wine and enjoy!

Here are a few recipe ideas for the week:

Summer Vegetable Paella
This recipe is so versatile: Try it with different vegetables, add in protein like this week’s chorizo sausage, or even cook it on the grill!

Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a hot day.

Spicy Escarole
Sautéed with fennel, olive oil and red pepper flakes, this side dish pairs nicely with grilled fish or chicken.

Shaved Beet, Carrot & Radish Salad
Crisp and crunchy, this colorful salad makes a great picnic dish!

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with summer veggies and salads.

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with a sharp cheese and crostini.

Flavors of Fall Recipes

Much like the autumn leaves bursting into brilliant shades of orange, scarlet and yellow, our gardens continue to grace us with colorful fall produce, from Carnival winter squash and purple Daikon radishes to super sweet yellow corn and red Carmen peppers. Celebrate this beautiful bounty with a rich, warm risotto made with our signature chicken stock and local Chanterelle mushrooms, then pumpernickel bread and smoked gorgonzola butter, plus all the ingredients for a warm, homey apple crisp to serve for dessert.

Here are a few recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with toasted pumpernickel bread.

Duxelles
This finely-chopped mixture of mushrooms, herbs and shallots is excellent mixed into this week’s risotto!

Chanterelle Mushroom Risotto
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

Grilled Corn Chowder with Peppers & Sweet Onion
Fresh sage and a hint of red pepper give this sweet chowder just a subtle hint of spice.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Fall Apple Crisp
So simple, so delicious: Simply toss apple slices with cornstarch and sugar, then sprinkle with the topping from this week’s box.

Ode to Summer Recipes

recipes-sept-10-2015-archived

Though the calendar may say fall, here in the Northwest we are still enjoying warm, sunny weather—plus an abundance of summer crops still to harvest, from juicy tomatoes and rainbow peppers to crisp cucumbers and table grapes. Thus, this week’s box is our ode to the last weeks of summer, with housemade tomato-golden beet relish, hearty Italian baby chickpeas and imported sheep’s milk feta cheese to go alongside a beautiful French wine, Pain au Levain bread and a medley of produce.

Here are a few recipe ideas for the week:

Roasted Grapes with Thyme
These juicy grapes boast an intense flavor, and are wonderful served with cheese and other antipasti.

Crispy Chickpeas
Wonderful for snacking, these crunchy-crispy, salty chickpeas are also fantastic served with sautéed sprouting broccoli.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Chickpea Salad with Cherry Tomatoes, Peppers & Feta
This simple salad comes together in minutes, and travels well for lunches or picnics!

Cucumber Melon Salad with Feta
A true homage to summer, this salad The Splendid Table is cool, crisp and juicy.

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