Thank you for subscribing to the SWR Signature Box.
Welcome to SWR Harvest and Table, your members-only guide as we share what’s arriving in your box, paired with delicious recipes designed to help you bring those ingredients to life. Simple, seasonal, and made to be enjoyed.
What's in your box this week!
- Sweet Fresh Onions
- Green Zucchini
- Green Romaine Lettuce
- Garlic Scapes
- Red Beets
- Cheddar Cauliflower
- Pickling Cucumbers
- Green Kale
- SWR Ground Beef
- SWR Cottage Cheese
Here are your Recipes!
Recipe 1 - Ground beef stuffed zucchini boats with sweet onion & baked cottage cheese
Zucchini halved into boats, filled with ground beef sautéed in cultured butter with sweet fresh onions, dolloped with cottage cheese and baked until golden and bubbling. Comfort food, one pan, uses half the box.
Ingredients
- SWR Ground Beef (from your box)
- Green Zucchini (from your box) — halved lengthwise
- Sweet Fresh Onions (from your box) — finely diced
- SWR Cottage Cheese (from your box) — creamy topping
- SWR Cultured Butter — for sautéing
- Salt, pepper, fresh herbs (parsley, oregano, or thyme)
How to make it
- Preheat the oven to 400°F. Halve the zucchini lengthwise and scoop out the seedy centers with a spoon, leaving quarter-inch thick boats. Rub with a bit of SWR Cultured Butter, sprinkle with salt and pepper, and place cut-side up on a sheet pan.
- Melt a knob of SWR Cultured Butter in a large pan over medium-high. Add the diced sweet fresh onions and cook 3–4 minutes until softened and starting to caramelize at the edges.
- Add the ground beef, breaking it up as it browns, about 5–7 minutes. Season generously with salt, pepper, and chopped fresh herbs. Drain any excess fat.
- Fill each zucchini boat with the beef mixture, pressing gently to pack. Top each with generous dollops of SWR Cottage Cheese so it covers the beef and settles into the crevices.
- Bake 20–25 minutes until the zucchini is tender and the cottage cheese is golden and bubbling at the edges. Rest 5 minutes and finish with more chopped herbs.
Recipe 2 - Warm roasted beet, cheddar cauliflower & kale salad with scape vinaigrette
Ghee-roasted red beets and cheddar cauliflower (the naturally-orange variety, no cheese involved) piled over massaged kale and torn romaine, dressed in a bright garlic scape vinaigrette. Serves warm — residual heat wilts the greens just enough.
Ingredients
- Red Beets (from your box) — peeled and cubed
- Cheddar Cauliflower (from your box) — cut into florets
- Green Kale (from your box) — stripped from the ribs
- Green Romaine Lettuce (from your box) — torn
- Garlic Scapes (from your box) — 3–4, minced fine
- SWR Ghee — for roasting
- Olive oil, lemon, salt, pepper
How to make it
- Preheat the oven to 425°F. Peel and cube the red beets. Cut the cheddar cauliflower into small florets. Toss both with plenty of melted SWR Ghee, salt, and pepper — keep them on separate halves of the sheet pan since beets stain.
- Roast 25–30 minutes, flipping halfway, until both are tender and caramelized at the edges.
- While the vegetables roast, strip the kale from its ribs and tear into pieces. In a large bowl, drizzle with olive oil and a pinch of salt, and massage with your hands for 1–2 minutes until softened and glossy. Tear the romaine and add to the bowl.
- Whisk the minced garlic scapes with olive oil, lemon juice, salt, and pepper into a bright vinaigrette.
- Add the warm roasted beets and cauliflower to the greens. Drizzle with the scape vinaigrette, toss gently, and serve immediately while the greens are just wilting from the residual heat.
Recipe 3 - Quick-pickled cucumbers with garlic scapes & raw honey brine
Pickling cucumbers are the small, firm variety bred for one job — they hold their crunch in brine like nothing else. Quick-pickled in a warm honey brine with garlic scapes and dill, they're ready in a couple hours and keep in the fridge for two weeks. Straight from the jar, on sandwiches, next to steak, or chopped into salads.
Ingredients
- Pickling Cucumbers (from your box) — sliced into rounds or spears
- Garlic Scapes (from your box) — 2–3, roughly chopped
- SWR Raw Local Honey — for the brine
- Flaky Sea Salt (available at the market — stop by and pick some up)
- White or Apple cider vinegar, fresh dill, mustard seeds (optional)
How to make it
- Slice the pickling cucumbers into quarter-inch rounds or lengthwise spears. Pack tightly into a clean glass jar with the chopped garlic scapes and a few sprigs of fresh dill.
- In a small saucepan, combine 1 cup vinegar, 1/2 cup water, 1 tablespoon SWR Raw Local Honey, a generous pinch of salt, and mustard seeds if using. Warm gently until the honey dissolves — do not boil, since heat degrades raw honey's beneficial enzymes.
- Pour the warm brine over the cucumbers and scapes, making sure everything is fully submerged. Let cool to room temperature, then seal and refrigerate.
- Ready to eat after 2 hours (much better after overnight). Keeps in the fridge for 2 weeks. Finish each serving with a pinch of flaky sea salt.
Per Florida state law, raw dairy products are sold for pet food consumption only.
