Sweet Summertime Recipes
We’re soaking up each and every ounce of sunshine—and each and every piece of produce coming in from the gardens! This week’s summery box is packed with such colorful favorites as white donut peaches, mixed heirloom tomatoes, artichokes, cucumbers and more, as well as accompanying provisions like farm-fresh eggs, sea salt-kissed Pomodoro bread, golden beet greens, and fragrant garden-grown basil, dill, and sculpit, a perhaps new-to-you herb. It’s a sweet, sweet summer, indeed.
Here are a few recipe ideas for the week:
Summer Stone Fruit Salad with Raspberry-Honey Vinaigrette
This bright and lively salad is perfect for a hot summer’s day.
Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Slow-Roasted Heirloom Tomatoes
Slow-roasting these beautiful tomatoes concentrates their unique flavor—try these with a drizzle of pesto!
Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
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.
