keep cool summer recipes

Our first box of summer has arrived in all of it's glory: bursting with color and texture and full of possibilities. Now that the temperatures are hovering around heat wave heights, we are doing our best to avoid heating up our kitchens. We're thinking cold soups, salads - the simplest recipes to make quick and delicious use of the fresh produce. If you are interested in joining us this summer there's still time. Simply select a minimum of 4 dates and we will pro-rate your pick-ups. You don't want to miss the summer bounty! Meanwhile - here are three keep cool recipes for the start of summer.

Your BOX

July 13, 2018




Black Eggplant*

Tuscan Kale





Farm Fresh Eggs

*standard and family shares only



KALE Market Salad with SCALLION dressing

Heidi Swanson| 101 Cookbooks


Scallion Dressing:

1/4 cup scallions (or 2 stalks green garlic),

rinsed and chopped

1/4 teaspoon fine grain sea salt, plus more to taste

2 tablespoons fresh lemon juice

1/3 cup / 80 ml extra virgin olive oil

2 tablespoons ripe avocado

1 teaspoon honey, or to taste

fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces

1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)

4-5 carrots, very thinly sliced

1 small bulb of fennel, transparently sliced

1 avocado, cut into small cubes

a big handful of almond slices, toasted

Serves 4


Make the dressing by using a hand blender or food processor to puree the scallions, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This salad is best heavily dressed. Add the avocados and almonds and give one last gentle toss.

Chilled CUCUMBER and avocado soup

Martha Stewart

Photo: Yunhee Kim


2 cucumber

2 avocado

2 cups buttermilk

2 tbsp fresh lemon juice

1 clove garlic chopped fine

2 handfuls of ice

1/2 - 1 cup cold water

1/2 tsp salt

1/4 cup chopped dill

Serves 2-4


Halve and pit two avocados. With a spoon, scoop out flesh of one and a half avocados and transfer to a blender. Peel then halve the cucumbers. Scoop and discard seeds, chop roughly and transfer to blender with buttermilk, lemon juice, garlic, 2/3 of dill, salt, and ice. Puree until smooth. Thin with water to desired consistency. Dice the final half avocado, and garnish each serving with remaining dill and diced avocado.

Herby ZUCCHINI with Semolina Porridge