Summer All-Stars Recipes

Apricots! Tomatoes! Cucumbers! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as summer squash, Tropea and Walla Walla onions, yellow Romano beans, rainbow Swiss Chard, fragrant herbs and fennel. Also joining these summer all-stars: Freshly-baked focaccia, basil-infused olive oil, creamy chevre from Lost Peacock Farm, fresh eggs from our heritage-breed hens and our signature cobbler crust mix to whip up something special for dessert. Long live summer!

Here are some recipe ideas for the week:

Mediterranean Summer Salad
This classic salad makes the best of summer tomatoes and cucumbers.

Heirloom Tomato & Grilled Focaccia Bread Salad
The beauty of this summery salad is in its simplicity: Be sure to use good-quality olive oil and season generously!

Grilled Fennel
A wonderful side for grilled chicken or steak.

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

Yellow Romano Beans with Caramelized Tropea Onions
These beautiful beans are tossed with Italian red onions and fresh parsley.

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

A Taste of Tex-Mex Recipes

This week’s sunny forecast is well complemented by an equally bright lineup of Tex-Mex and summer favorites: Enjoy spicy chorizo sausage, Peruvian Mayocoba beans, spicy jalapeño peppers from Skagit County and locally-crafted, hand-pressed tortillas for taco night, as well as crunchy snap peas, cilantro, green cabbage, mixed summer squash, baby fennel, and more finds from the garden to incorporate into summery sides. Also found in your box: Farm-fresh eggs, garlic scapes and a sweet market bouquet of blooms. Here’s to good weather—and great eating!

Here are a few recipe ideas for the week:

How-To: Cook Mayocoba Beans
You can enjoy these beans straight out of the pot, or save and prepare them refried-style later!

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

Chorizo Frittata
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.

Lemon-Honey Vinaigrette
This lovely vinaigrette is bright with lemon juice, sweet honey and fresh parsley.

Pan-Braised Radishes & Greens
Pan-roasting radish mellows its spice, lending tender texture to this side dish.

A Taste of France Recipes

Done well, the beginning of a meal is often more memorable than the finish, a delightful first taste that whets the appetite and hints at greater things to come. This week, we are celebrating the art of the appetizer with a bountiful spread inspired by the French countryside: Savory country-style pâté, crunchy cornichon pickles and herbed fromage blanc from Cherry Valley Dairy, plus our own apricot mostarda. Paired with an artisan baguette and an incredible array of summer produce—from heirloom tomatoes and baby artichokes to blueberries and Imperial Epineuse plums—this beautiful first course is satisfying enough to last all evening long!

Here are a few recipe ideas for the week:

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

Oven-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these alongside this week’s array of appetizers!

Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender.

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Lemon-Tarragon Aioli
This bright aioli is fantastic served with grilled summer veggies!

Polenta Cake with Plums
This luscious cake is kissed with juicy European plums and citrus peel.

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.

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