How it Works
First of all, how does it work? 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.
“Summer cooking implies a sense of immediacy, a capacity to capture the essence of a fleeting moment.” – Elizabeth David, food writer
Summer at its Peak
There is a brief moment each summer when the gardens, orchards, and forests seem to offer everything at once—and this week’s box celebrates exactly that. Wild grey Morels and golden Chanterelles, just-picked vegetables, fragrant herbs, sweet apricots, and crisp greens come together alongside farm-fresh eggs, and buttery French madeleines for a collection that feels both abundant and effortlessly elegant. Whether you’re preparing a simple weeknight supper, lingering over a leisurely brunch, or gathering friends around the table, this is summer at its most generous.
Here are a few recipe ideas for the week:
Frisée Salad with Apricots & Hazelnuts
This salad is amazing with pretty much any stone fruit, from plums to peaches.
Roasted Baby Vegetables with Brown Butter, Lemon & Dill
Sweet baby beets, tender carrots, delicate artichokes, and Jimmy Nardello peppers are transformed by a hot oven into a colorful celebration of summer.
Braised Baby Artichokes
Simmered with white wine and chicken stock, these tender artichokes are melt-in-your-mouth tender. (Try spooning them over pasta with some freshly-grated Grana cheese!)
Carrots Marinated with Garlic & Oregano
This room-temperature dish packs in the flavor and makes for a lovely side dish on a warm day.
Garlic Butter-Roasted Mushrooms
Roasted with capers and garlic, these mushrooms are amazing served over grilled chicken or steak!
Grilled Apricots with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these apricots are simply stunning for dessert.
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