Honeycrisp Apple & Rainbow Carrot Slaw with Poppy Seed Dressing

This refreshing, brightly-colored slaw is a snap to do-ahead.

Ingredients:
4 cups coarsely grated carrots (or carrots cut into very thin matchsticks)
1 Honeycrisp apple, cored and cut into matchsticks
2 teaspoons finely-snipped fresh chives

Dressing:
¼ cup mayonnaise
3 tablespoons olive oil
2 tablespoons lemon juice
1¼ teaspoons fine sea salt
1 teaspoon poppy seeds
2 tablespoons honey

Method:
1. To make the dressing, in a small bowl, whisk together the mayonnaise, oil, lemon juice, salt, honey and poppy seeds. Set aside. (Can be prepared up to 1 day ahead.)

2. In a large bowl, toss together the carrots and apple. Spoon the dressing over the top and toss to distribute evenly. Transfer to a serving bowl and garnish with the chives.

Paella Party Recipes

Cucumbers! Zucchini! Fava Beans! Yes, summer—and some of its most treasured crops—truly has arrived here in the Northwest, especially after this past week’s (intense!) heat. This week, put these gorgeous offerings to delicious use in a traditional Spanish-style paella crafted with traditional Valenciano rice and spicy chorizo sausage. Also featuring cinnamon-raisin bread, Fairhaven Mills cornmeal, Marcona almonds and farm-fresh eggs, this summery lineup is fit for a 4th of July 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!

How-To: Prep Fava Beans
Our quick guide to peeling and prepping fresh fava beans for this week’s risotto and dip recipes.

Fava Bean Dip
This simple, fresh dip enhances the inherent nutty flavor of fresh fava beans.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.

Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.

Red Cabbage-Fennel Slaw with Cilantro
This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Red Cabbage-Fennel Slaw with Cilantro

This light, fresh dish is fantastic on tacos, pulled pork sandwiches or simply served as a summery side.

Ingredients:
2 heads mini red cabbage, cored and very thinly sliced
1 fennel bulb, trimmed of fronds, cored and very thinly sliced
2-3 carrots, coarsely grated
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
½ cup milk
Juice from 1 lime or lemon
Fresh ground pepper and salt to taste

Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with milk and lime juice. Season to taste with fresh ground pepper.

2. In a separate bowl, combine cabbage, fennel, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.

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.

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