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.

Italian Summer Recipes

The Tuscan summer calls to mind visions of the perfect glass of wine served alongside garden-fresh produce simply and beautifully prepared. Hence, this week’s box captures the flavors of summer by way of Italy with a Tuscan-style ribollita stew crafted with imported cannellini beans, rustic bread chunks and fresh ingredients like rainbow Swiss chard, heirloom tomatoes and summer squash. Also included for this relaxed and refreshing meal: A classic Italian red wine, apricot jam and our own Grana-style cheese.

Here are some recipe ideas for this week:

Summer Ribollita
Inspired by a recipe found in the Lark: Cooking Against the Grain cookbook, this ribollita celebrates the beautiful vegetables of summer.

Pistou
This incredibly-flavorful sauce is the perfect accent to this week’s rustic stew.

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

Cucumber & Tomato Salad with Sweet Onion
This light side salad is excellent served for lunch, or alongside a grilled protein and bread.

Summer Red Wine Vinaigrette
File this one away: This versatile vinaigrette pairs beautifully with both green and pasta salads.

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

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

Summer Ribollita

Inspired by a recipe found in the Lark: Cooking Against the Grain cookbook, this ribollita celebrates the beautiful vegetables of summer.

Ingredients:
1 cup summer squash, cut into ½-inch dice
1 cup tomatoes, cored and cut into ½-inch dice
¼ cup cherry tomatoes, halved
½ cup green beans, trimmed and cut into ½-inch pieces
1 cup rainbow Swiss chard, stems removed and leaves cut into 2-inch strips
½ jarred cooked cannellini beans, drained of brine
2 slices of day-old bread, lightly toasted and torn into bite-size pieces
4 cups chicken stock
1 cup yellow onion, peeled and diced
3 tablespoons olive oil
2 cloves garlic, peeled and minced
¼ cup dry white wine
Sea salt and fresh ground pepper
2 tablespoons torn basil leaves, for finishing
Pistou (see recipe)

Method:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook until lightly golden, about 7-8 minutes. Add the garlic and cook until softened but not brown. Add the wine and bring to a boil. Turn the heat down to maintain a simmer and let wine reduce slightly, 1-2 minutes.

2. Add the summer squash, all the tomatoes and green beans. Stir in the bread pieces, kale and the cannellini beans.

3. Add the 4 cups of chicken stock and then season the soup to taste with salt and pepper. Bring to a boil, then turn the heat down to maintain a simmer. Simmer until vegetables are tender, about 10-15 minutes.

4. To serve, stir 3 tablespoons of the pistou sauce into the ribollita and immediately ladle into serving bowls. Sprinkle the basil over the ribollita and then add a healthy grating of Grana-style cheese. Serve with the additional pistou on the side.

this week's recipes
spice things up

farm & garden notes
hello, october!

photo gallery

archives

WELCOME TO THE FARM!

Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.