When Summer meets Fall

September 13, 2021

Dear Friends, Family & Neighbors,


Here are some ideas to go along with this week's offerings.


Clams Vongole night: grab some local Wellfleet clams, fresh Bigoli pasta (think: thicker spaghetti from the Veneto region of Italy), roasted chili flakes, garlic, parsley, lemon & butter.


Lentil Stew with Smoked Paprika + Sofrito: this, a nice salad, some bread, and a hunk of tempered fourme d'ambert blue cheese. Optional: fried runny egg on top.


Honeynut Squash as a main event: get one per person, cut it in half, scoop out the seeds, and roast cut-side down on a baking tray that you drizzled with olive oil, salt, and pepper. Saute some mushrooms until they have nice color, toss in some minced shallots or leeks, a knob of butter, a few fresh sage leaves from Holly Hill farm, and let them wilt. Add our Simple Sesame Farro, season to taste, and mount that into the roasted honey nut squash "cup." A beautiful vegetarian main course right there. Or do half a squash per person and make it a side to some roast chicken. The spiced pomegranate molasses and sumac half-chickens we have this week would be a solid pairing, and those can roast along with the squash in the oven, and finish in about the same amount of time. Our feta & olive salsa tossed with spinach would make a nice side.


Super Kale Salad Kit: I often want a big salad to be my healthy weeknight dinner, but I never want it to be boring or unsatisfying. This one is anything but: hearty with braised lentils, bright and bold from the marinated feta and picholine olives. But best of all is the warm marcona almond & lemon vinaigrette. If you haven't ever dressed a salad with a warm dressing, you must try it. It only works with hearty greens, like kale or romaine or other sturdy lettuces that can stand up to a warm dressing. And it's awesome because it ever-so-slightly softens what can sometimes be abrasive greens and turns them into this beautiful luscious pile of greens that you just want to keep eating. Another key to this kind of salad is balance: salty bits, crunchy bit- they keep you digging to the bottom of the bowl to get every last little bit, and in the process you eat a giant pile of greens. Lastly, the lentils are a great source of protein and, cooked the way we make them, delicious, hearty and savory. It's all in the details- see why this is much different than just putting a bunch of healthy-seeming ingredients on top of a pile of cold greens. Treat the components right and you won't miss the rest. Bonus: the leftovers are great for lunch the next day.


Avocado Salad Kit: let this lead the way for dinner: it would be great with a piece of roasted salmon, with raw sushi-grade poke tuna, or with grilled sticky asian chicken. You could easily add some smashed cucumbers (grab an English cucumber, scoop out the seeds, lay flat and smash into rough approx 1-inch chunks, and add to the avocado salad). Elegant ways to finish this: have you used fresh Shiso leaf before? Try this anise-meets-mint like herb finely slivered on top, along with some of very nice roasted gold sesame seeds.


If you want to play around more with fresh Shiso leaf, it's wonderful with tomatoes and ponzu- perhaps a different take on your last of the season heirloom tomatoes.

Alison Hearn

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with customization by Grapevine Local Food Marketing