Summery September Recipes

Though the calendar may say September, the recent sunny weather has the gardens thinking it’s still high summer as they continue to produce favorites for this week’s box like heirloom tomatoes, Jimmy Nardello peppers, English cucumbers and ripe melons, as well as give us an autumn preview with the first of the local Chanterelle mushrooms. Also included: Smoky bacon and our buttery housemade dough to craft a stunning crostata—so pop that in the oven, uncork a bottle of California red wine and toast to the best of both summer and fall.

Here are a few recipe ideas for the week:

Smoky Bacon, Sweet Onion & Chanterelle Mushroom Crostata
The show-stopping crostata makes for a delicious entrée; just serve with a side salad of summer greens.

Heirloom Tomato Salad with Corn & Roasted Sweet Onions
Roasted sweet onion adds a wonderful depth of flavor to this refreshing salad.

Summer Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

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

Pan-Fried Peppers with Lemon & Garlic
Seasoned with slivered garlic, this Bon Appetit recipe is a favorite for enjoying fresh peppers.

Sautéed Summer Squash

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

Ingredients:
1 pound mixed summer squash, washed and halved
2 tablespoons olive oil
3 cloves of garlic, finely minced
2 tablespoons freshly-chopped herbs of your choice, such as parsley and basil
Sea salt and fresh ground pepper

Method:
1. In a large sauté pan, heat olive oil until shimmering, then add in summer squash and garlic. Cook, tossing frequently until squash is tender and soft, and garlic is fragrant, about 4-5 minutes.

2. Remove from heat and season generously with salt and pepper, then toss with fresh herbs.

Late Summer Bounty Recipes

From juicy heirloom tomatoes and eggplant to fragrant peaches and mixed summer squash, the late-season bounty continues this week with a fresh and flavorful lineup also starring two varieties of eggs—those from our flock of heritage-breed hens, plus petite local quail eggs. Add alongside sun dried tomato-kissed Pomodoro bread, plus fresh feta cheese and other crisp produce including celery, fennel and Basque peppers, and you’ve got all the makings of an al fresco feast this holiday weekend. Enjoy!

Here are a few recipe ideas for the week:

Pisto
Serve this Spanish pepper stew, called a pisto, with poached or fried eggs!

Basque-Style Chicken with Peppers & Potatoes
A flavorful one-pot meal, accented by meaty potatoes and summery peppers.

Summer Peach & Heirloom Tomato Salad
Incredibly fresh and light, this colorful salad is accented by a robust heirloom tomato vinaigrette.

Grilled Heirloom Tomato Vinaigrette
In addition to this week’s salad, this bright dressing is wonderful tossed with a cold pasta salad.

Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.

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

Season to Season Recipes

What a beautiful start to October! With crisp nights and sunny days, we are still enjoying the best of both summer and fall, with lingering late crops—like gorgeous Sungold cherry tomatoes—ripening right alongside the Tokyo Market turnips, red beets and more. This week, explore this unique convergence of seasons with fixings for a flavorful risotto topped with our handcrafted duxelles, plus farm-fresh eggs, Gruyère cheese bread and savory fig and grape preserves as well as a beautiful selection of produce.

Here are a few recipe ideas for the week:

Roasted Cherry Tomatoes & Sweet Onions
This amazing spread is crafted from farm-fresh tomatoes, onions and hunks of roasted garlic.

Mushroom Risotto
Crafted with our housemade duxelles, this creamy recipe is a favorite here at the farm on cool fall evenings.

Eggplant Caponata
This traditional Tuscan relish is lovely on toasted crostini.

Roasted Turnips with Cauliflower
These beautiful, hearty vegetables are freshened up by the addition of Italian olives and chopped herbs.

Sautéed Summer Squash
So simple, so flavorful: These summer beauties are excellent tossed with pasta.

Honey-Poached Pears with Crème Fraîche
This lovely dessert from Bon Appetit uses honey to draw out the mellow sweetness of fall pears.

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