Tian Provencal

If you are looking for a new vegetarian centerpiece, this baked dish is both gorgeous and delicious.

Ingredients:
1 long eggplant
1 zucchini
1 yellow summer squash
2 tomatoes
1½ cup crushed tomatoes
1 small onion, chopped
2 garlic cloves, crushed
½ teaspoon dried thyme
½ teaspoon dried oregano
2 tablespoons fresh basil, chopped
1 tablespoon + 1 teaspoon olive oil
Sea salt and fresh ground pepper
Fresh basil leaves

Method:
1. In a small saucepan, heat 1 tablespoon of olive oil on medium heat. Add the chopped onion and garlic, sauté 3 minutes until the onion becomes transparent. Add oregano and dried thyme and mix. Finally, pour in the crushed tomatoes, chopped basil, salt and pepper. Mix and let it cook on low heat for 15 minutes. Remove from the heat.

2. Preheat the oven to 350º. During this time, cut the eggplant, zucchini, yellow summer squash and tomatoes to make thin slices.

3. Pour the tomato sauce into a pie dish and place all the slices of vegetables one after the other in the dish. Add a drizzle of olive oil on top, salt and pepper. Place in the oven for 40 minutes. Take out of the oven and garnish with a few basil leaves on top.

Sun-Ripened Recipes

The month of August has arrived and with it, so too has an abundance of sun-ripened produce from the gardens! This week’s delivery marks the return of such faves as sweet summer corn, broccolini, Patty Pan squash and heirloom tomatoes in a rainbow of colors, as well as shines a spotlight on perhaps lesser known provisions, like Chioggia radicchio and gooseberries. Also included in this summery box: Fancy salad mix, Gruyère cheese bread, a crisp white wine from the south of France, and a batch of our very own lusciously-creamy fromage blanc.

Here are a few recipe ideas for the week:

Summery Turnip Salad with Lemon-Herb Vinaigrette
This salad is perfect for a light lunch or as a side dish for grilled meats or fish. Also: feel free to add other summer vegetables like radishes or bell peppers for extra color and flavor!

Broccolini with Vin Cotto
Coated in a balsamic vinegar glaze, this garlic-flecked broccolini makes for a warm, homey side dish.

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

Gooseberry Sauce
Serve the gooseberry sauce warm or at room temperature alongside your choice of meat, such as pork, duck, or lamb.

Gooseberry Fool
Garnish this gorgeous dessert with a few whole gooseberries, a sprig of mint, or a sprinkle of crushed vanilla wafer cookies for added texture and presentation.

Summer All-Stars Recipes

Peaches! Cherries! Radicchio! These long-awaited summer staples are now arriving in abundance, especially those chicories as you’ll enjoy six different varieties of radicchio and endive in this week’s box. Celebrate them in all their glory, as well as other sun-ripened favorites like summer squash, rainbow slicing tomatoes, fragrant herbs, and fennel. Also joining these summer all-stars: Freshly-baked Pain au Levain bread, a wealth of citrus fruit, farm-fresh eggs, and a Portuguese wine. Long live summer!

Here are a few recipe ideas for the week:

Radicchio Salad with Peaches & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to apricots to this week’s yellow peaches.

Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.

Rainbow Tomato Salad
Simple to make, but big on taste, this salad is all about the quality of the ingredients, so use the best you have.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent served over grilled crostini, tossed into pastas, or scattered over pizza.

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies such as summer squash.

Grilled Cherry Salsa
This flavorful salsa is excellent on top of pork tenderloin, or served with grilled bread.

Summer Splendor Recipes

Sugar snap peas to baby fennel, zucchini to salad greens, the summer hits just keep coming! This box celebrates summer with a plethora of locally-grown produce, all accented by sunflower seed-kissed multigrain bread, farm-fresh eggs and fresh chevre cheese and silky crème fraîche from our own farmstead creamery, Bellsong. Unpack the box, crack open some wine, thumb through the recipes and enjoy these summer gems to the fullest.

Here are a few recipe ideas for the week:

Fried Zucchini Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Sugar Snap Peas with Lemon Breadcrumbs
This light, crunchy side makes beautiful use of fresh snap peas.

Grilled Baby Fennel
A wonderful side for grilled chicken or steak.

Crème Fraîche Salad Dressing
Creamy, yet light, this dressing is fantastic tossed with pretty much any type of salad greens.

Charred Green Onion Gremolata
This smoky sauce is wonderful slathered on grilled bread.

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