The light and bright flavors of Greece lend themselves beautifully to this week’s box as luscious produce like heirloom tomatoes, frying peppers, zucchini and cucumbers continue to ripen during the warm days of August. Take advantage of this bounty with a menu starring a trio of Greek staples for cooking—meaty garbanzo beans, flavorful sun-dried tomatoes and briny olives—plus miniature pears for poaching in crisp, dry Prosecco and savory Halloumi cheese for frying or grilling. Luscious fig jam and a sun-dried tomato-kissed Pomodoro loaf complete this feast of Mediterranean delights.
Here’s what you’ll find in your box this week:
Garbanzo Beans, Greek Olives & Sun-Dried Tomatoes
These three Mediterranean favorites will add incredible flavor and bite to your dishes this week: Hearty and healthy garbanzo beans—try them tossed into salads, or mixed into a flavorful hummus spread (see recipes for details!)—plus flavor-packed sun-dried tomatoes and traditional Greek olives.
Flecked with flavorful sun-dried tomatoes and herbs, plus a hint of sea salt, this savory loaf is baked just for us at a small bakery in Snohomish.
Sheep’s Milk Halloumi Cheese
Made to traditional standards from whole sheep’s milk at Circle of Trees Farm, this salty, unripened brined cheese is perfect for frying or grilling, maintaining its robust texture and deep savory flavor against heat—see this week’s recipes for serving ideas.
De Faveri Valdobbiadene Prosecco
Crisp, dry and refreshing, this sparkling white wine is crafted from yellow grapes grown in the illustrious Tuscan hills of Italy. It is excellent served with dessert, or utilized in this week’s recipe for prosecco-poached pears.
Farm Fresh Eggs
Our small flock of heritage breed laying hens gives us fresh eggs in beautiful shades of brown and green. The “girls” are enjoying the warm late summer afternoons and accompanying long evenings, chasing bugs and eating tasty green weeds we pull from the garden.
Crafted from incredibly-ripe and tender figs, this delicious jam makes an excellent addition to a cheese platter alongside toasted crostini.
Gieshirtle miniature pears, lemons, Black Mission figs and fresh blueberries.
Seasonal Organic Vegetables
This week’s produce selection also includes fennel, Italian striped zucchini, mixed heirloom tomatoes and mixed heirloom cherry tomatoes, English cucumbers, Walla Walla sweet onions, eggplant and Jimmy Nardello peppers and Romano green beans.
Seasonal Organic Greens
Little Gem Romaine lettuce.
Fresh Garden Herbs
Enjoy a bevy of fragrant herbs this week: Basil, fennel flowers, rosemary, oregano, Skagit rose garlic, flat leaf parsley and mint.