Ingredients For This Week's Recipes
Our subscription box this week is full of an assortment of goods and produce, perfect for this week's recipe collection.
“The perfect pizza is a balance of heat, time, and touch—a reminder that the best food is often the simplest.” – Alice Waters
This week’s delivery is inspired by pizza nights here at the farm with everything you need to craft a rustic, summer-ready spread—from organic, slow-cooked pizza sauce to creamy, mozzarella from our own Bellsong Creamery. Slice up some of this week’s cherry tomatoes, sprouting broccoli or baby carrots for topping, and toss a salad with Chioggia radicchio, red-veined sorrel microgreens, and mini lettuces to serve alongside. Round out the selection with Italian Rustica bread fit for salad croutons, plus eggs from our heritage breed hens, ripe summer apricots and mixed herbs from the garden for finishing touches. Buon appetito!
Here are a few recipe ideas for the week:
Pizza Dough
This pizza dough from The New York Times is our go-to; it’s easy to prepare and incredibly reliable!
Radicchio Salad with Fresh Chevre & Marcona Almonds
This salad is crisp and colorful, complete with blushy radicchio and juicy citrus.
Purple Sprouting Broccoli Salad
This room temperature salad from Ina Garten has just the right amount of crunch!
Warm Greens with Garlic & Chili Oil
A quick sauté that brings out the bold character of bitter greens with the heat of chili and depth of olive oil. Pro tip: Try these greens spooned atop pizza slices!
Roasted Carrot & Cherry Tomato Agrodolce
A sweet-sour Sicilian-inspired side dish with roasted roots and juicy summer tomatoes.
Apricot Cobbler
This classic apricot cobbler combines sweet, sun-ripened fruit with a buttery, golden topping for a simple summer dessert that’s best served warm with a scoop of ice cream.
Box Subscription How it Works
A handcrafted wooden box will be hand-delivered to your doorstep, where it will remain throughout the duration of your subscription. This is where your weekly Farm & Larder goods will be placed each week.
