Baked Feta with Honey

A kick of honey lends a sweet touch to the salty cheese; serve with grilled bread crostini!

Ingredients:
1 8-ounce block sheep’s milk feta, blotted dry with a paper towel
2 tablespoons olive oil
1 tablespoon honey
Fresh ground pepper
Grilled bread crostini

Method:
1. Preheat the oven to 400°. Place the feta in a small baking dish and drizzle the olive oil over the top. Bake until the cheese is soft to the touch, but not melted, about 8 minutes.

2. Remove the feta from the oven and preheat the broiler. Drizzle the honey over the cheese, and then return to the oven and broil until the cheese is golden brown and bubble, about 2-3 minutes.

3. Remove from the oven and season generously with pepper. Serve immediately with the grilled bread crostini.

Marching Towards Spring Recipes

From the valiant and vivid purple crocuses peeping out of the soil to the first of the spring crops, the month of March is giving us some most welcome glimpses of the changing seasons. Thus, this week’s box is full of such winter favorites as beets, Kakai hulless squash and parsnips, while including the tender pea shoots, baby carrots, green onions and leeks that nod to the approaching spring. Rounding out this bright lineup, you’ll also find farm-fresh eggs, Pain au Levain bread, a silky, smooth Washington red wine, graham crackers in fun animal shapes and a beautiful hunk of farmstead cheddar cheese from Duvall’s own Cherry Valley Dairy. Enjoy!

Here are a few recipe ideas for the week:

Crispy Parsnip Chips
These lightly-salted baked chips are a wonderful afternoon snack.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious with crostini or pita crisps!

Beet, Carrot & Pomegranate Salad
This colorful salad is sure to brighten up your table!

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into late fall staples like carrots, squash and parsnips.

Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.

Honey-Glazed Baby Carrots
The inherent sweetness of fresh baby carrots is further enhanced in this glazed side dish from local chef John Sundstrom’s Lark: Cooking Against the Grain.

Very Merry Recipes

Pour yourself a glass of wine, invite over a few friends, and cuddle up on the couch to enjoy a festive sampling thanks to this week’s lineup of antipasti-ready bites—think housemade eggplant caponata spooned over crackly crostini, smoky-and spicy crepinette salami, Marcona almonds and imported Italian charcoal parchment crackers, plus wintery produce that ranges from Cara Cara oranges and Brussels sprouts to mixed radicchio and Robin’s Koginut squash. Get ready to mix and match to your heart’s content with this box, which also includes multigrain bread, farm-fresh eggs, and even a petite gingerbread house kit to make it a holly jolly evening indeed.

Here are a few recipe ideas for the week:

Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent served on crostini along with a soft cheese.

Sweet Onion Confit
This buttery-sweet topping is wonderful in sandwiches or even atop crackers.

Kale Salad with Roasted Squash & Apples
Topped with a maple-mustard vinaigrette and candied squash seeds, this salad would pair nicely alongside this week’s antipasti bites.

Candied Squash Seeds
Great for snacking, scattering over salad or serving atop soup!

Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Snack Time Recipes

Need a little pick-me-up? This week’s box is for you, filled with a beautiful of assortment of late-summer produce—from Snow Giant peaches and Canadice grapes to heirloom tomatoes and yellow carrots—to serve up on alongside such delicious bites as fresh focaccia bread, black truffle and Parmesan potato chips and buttery Marcona almonds. Also accompanied by summer lettuce greens, eggs from the henhouse and a French white wine, this flavorful lineup will perk up your taste buds in no time.

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 a sharp cheese and focaccia bread.

Grilled Peach Salad with Marcona Almonds
With peppery arugula and a red wine vinaigrette, this salad is incredibly bright and fresh.

Sautéed Broccolini
Tangy lemon zest, fresh garlic and creamy butter enhance the natural sweet flavor of broccolini in this recipe from Barefoot Contessa’s Ina Garten.

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

Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful side salad.

Peach Cobbler
It’s hard to beat this classic dessert—just add vanilla ice cream!

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