Summer Harvest Recipes

From juicy tomatoes and crisp greens to sweet corn and ripe melon, the summer harvest continues apace this week as these beautiful garden-grown all-stars are complemented by such Southwestern favorites as all-natural chorizo sausage and hand-pressed tortillas. Inside this box, you’ll also find freshly-baked challah bread, fragrant herbs, eggs from our heritage breed hens, and unique ingredients like fresh papalo, Poblano peppers and heirloom purple tomatillos to help you kick things up an extra notch. Enjoy!

Here are a few recipe ideas for the week:

Grilled Corn & Poblano Salad
Smoky, a little spicy and very summery, this salad with a snap to prepare.

Roasted Purple Tomatillo Salsa
Great served with chips, or mixed into rice, this awesome salsa also makes excellent sauce for enchiladas!

Watermelon with Fresh Mint & Lime Syrup
Try this sweet-tart syrup with your favorite summer melon.

Slow-Roasted Cherry Tomatoes
These roasted beauties are incredibly sweet and juicy.

Dulce de Leche Bread Pudding
Made with challah bread and farm-fresh eggs, this easy-to-assemble dessert always wows.

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.

Summer Splendor Recipes

The Italian summer calls to mind visions of beautiful wine, fresh creamy cheeses, and garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a bounty of produce that includes heirloom tomatoes, Italian eggplant, fennel, and zucchini, plus Skagit River Ranch Italian sausage and fresh fior di latte mozzarella-style cheese from Ferndale Farmstead Creamery. Also included for this relaxed, refreshing spread: Italian Rustica bread, farm-fresh eggs, ripe yellow peaches, and fragrant, garden-grown herbs. Mangia!

Here are a few recipe ideas for the week:

Fresh Peach Caprese
Summer perfection on a plate!

Roasted Ratatouille Toasts
A delightful spin on the classic stew, this time slathered on toasted Italian Rustica bread as a starter!

Heirloom Tomato Salad with Basil-Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic Caprese salad!

Grilled Fennel
A wonderful side for grilled chicken or steak.

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

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

South by Northwest Recipes

From organic Andouille sausage and fresh okra to ripe yellow peaches, the soulful flavors of the South await this week, blending beautifully with Pacific Northwest produce like heirloom tomatoes, Hakurei turnips, mixed summer squash, baby beets, broccolini, and salt and pepper cucumbers. This comforting box also includes Pain au Levain bread, farm-fresh eggs and locally-grown Shiso apricots and Triple Crown blackberries to complement the most-classic, down-home spread. Enjoy!

Here are a few recipe ideas for the week:

Stewed Okra with Heirloom Tomatoes
This quick-cooked okra stew is the perfect combination of savory, tangy, and just a little bit spicy.

Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for lunch or dinner.

Quick-Pickled Okra
A crisp, crunchy, puckery treat to stash in your fridge!

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

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