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!
- Gold Potatoes
- Green Beans
- Badger Flame Beets
- Red Cabbage
- Black Nebula Carrots
- Fairytale Eggplants
- Yellow Patty Pan Squash
- Mixed Cherry Tomatoes
- SWR Ground Patties
- SWR Strawberry Yogurt Drops
Here are your Recipes!
Recipe 1 - Open-faced patty toasts with cherry tomato confit & red cabbage slaw
The Danish smørrebrød move — thick-cut Domaselo sourdough, toasted and swiped with homemade mayo, topped with a well-seared patty, spooned over with a jammy confit of cherry tomatoes, and a bright red cabbage slaw on the side. Elegant, easy, uses half the box.
Ingredients
- Ground beef patties (from your box)
- Mixed cherry tomatoes (from your box) — for the confit
- Red cabbage (from your box) — thinly shredded
- Domaselo Sourdough (available at swrfmarket.com) — thick-cut, toasted
- SWR Homemade Mayo — spread on the toast
- SWR Ghee — for searing
- Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the confit and slaw
- Lemon, vinegar, salt, pepper, fresh herbs
How to make it
- Start the cherry tomato confit. In a small pan over low heat, combine the cherry tomatoes with a good glug of Burgus Vitae olive oil, salt, and pepper. Cook gently for 15–20 minutes, stirring occasionally, until the tomatoes burst and release their juices into a silky, jammy mixture. Set aside.
- Shred the red cabbage as thin as possible. Toss in a bowl with a squeeze of lemon, a splash of vinegar, salt, and a drizzle of Burgus Vitae olive oil. Set aside — it softens as it sits.
- Pat the ground patties dry and season generously with salt and pepper. Heat a cast iron over medium-high with a spoonful of SWR Ghee. Sear the patties 3–4 minutes per side until deeply crusted and cooked to your liking. Rest on a plate.
- Toast the Domaselo sourdough until golden and crisp on the edges. While warm, spread each slice generously with SWR Homemade Mayo.
- Plate: mayo toast, patty on top, a generous spoon of cherry tomato confit over the patty, red cabbage slaw alongside. Finish with cracked black pepper and torn herbs.
Recipe 2 - Sheet-pan roasted patty pan, potatoes, green beans & fairytale eggplants with brown butter
One pan, four vegetables, cascading roast times: potatoes go in first, everything else joins later, all finished with a generous drizzle of nutty brown cultured butter that pulls the whole thing together.
Ingredients
- Gold potatoes (from your box) — quartered
- Yellow patty pan squash (from your box) — halved or quartered
- Green beans (from your box) — trimmed
- Fairytale eggplants (from your box) — halved lengthwise
- SWR Cultured Butter — browned to finish
- SWR Ghee — for roasting
- Salt, pepper, fresh thyme or rosemary, flaky salt to finish
How to make it
- Preheat the oven to 425°F. Toss the quartered gold potatoes with melted SWR Ghee, salt, pepper, and herbs. Spread across a sheet pan and roast for 15 minutes to get a head start.
- Meanwhile, toss the patty pan squash, fairytale eggplants (cut-side up), and green beans separately with more melted SWR Ghee, salt, and pepper.
- After the potatoes' 15 minutes, add the squash and eggplants to the pan and roast another 15 minutes. Add the green beans in the last 8–10 minutes so they stay bright and just tender.
- While the vegetables finish, make brown butter. Melt a generous knob of SWR Cultured Butter in a small pan over medium heat, swirling constantly until it turns amber and smells nutty — about 3–5 minutes. Immediately remove from heat.
- Pile everything onto a platter. Drizzle the brown butter over the top and finish with flaky salt.
Recipe 3 - Shaved raw badger flame beets & black nebula carrots with whipped honey butter
Two rare varieties, minimal cooking. Badger flame beets are bred to be low-earthy and sweet — delicious raw, unlike standard beets. Black nebula carrots have deep purple skin over orange flesh, and shaved paper-thin they show off both. Whipped honey butter alongside to smear on each ribbon.
Ingredients
- Badger flame beets (from your box) — peeled and shaved paper-thin
- Black nebula carrots (from your box) — peeled and shaved paper-thin
- SWR Honey Butter — whipped soft
- Burgus Vitae Extra Virgin Olive Oil (available at the market) — for drizzling
- Flaky sea salt (available at the market — stop by and pick some up)
- Lemon, fresh herbs (mint or dill)
How to make it
- Peel the badger flame beets and shave paper-thin with a mandoline or a sharp vegetable peeler — you want translucent, almost see-through ribbons that show off the fire-orange interior. Do the same with the black nebula carrots.
- Arrange the shaved ribbons in overlapping layers across a large plate or platter, alternating the colors. Squeeze fresh lemon over everything and drizzle lightly with Burgus Vitae olive oil.
- In a small bowl, whip a generous scoop of SWR Honey Butter with a fork until light and spreadable. Dollop across the plate or serve alongside as a swipe.
- Finish with flaky sea salt and a scatter of fresh mint or dill. Eat with your hands — pick up a ribbon, swipe through the whipped honey butter, and go.
Per Florida state law, raw dairy products are sold for pet food consumption only.
