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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!
- Broccoli
- Garlic Scapes
- Red Little Gem Lettuce
- Mini Purplette Onions
- Easter Egg Radishes
- Red Grape Tomatoes
- Purple Kohlrabi
- Ground Chicken
- Fiber Balls
Here are your Recipes!
Recipe 1 - Ground chicken patties with charred broccoli, blistered tomatoes & purplette
Ground chicken bound with pasture-raised egg for tenderness, seared into thick patties, plated with charred broccoli, sweet blistered tomatoes, and mini purplette onions caramelized in the same pan. Big flavor, one pan finish.
Ingredients
- Ground Chicken (from your box)
- Broccoli (from your box) - cut into florets
- Red Grape Tomatoes (from your box)
- Mini Purplette Onions (from your box) - halved
- SWR Pasture Raised Eggs - binder for the patties
- SWR Ghee - for searing
- Salt, Pepper, Fresh Thyme or Oregano
How to make it
- In a bowl, mix the ground chicken with one SWR Pasture Raised Egg, a generous pinch of salt, pepper, and chopped fresh herbs. Form into 4 thick patties and rest in the fridge for 10 minutes so they hold their shape.
- Heat a large cast iron over medium-high with a spoonful of SWR Ghee. Sear the patties 4–5 minutes per side until deeply golden and cooked through. Remove to a plate to rest.
- In the same pan, add the broccoli florets and halved purplette onions. Toss to coat in the leftover fond and ghee. Let them char hard on one side, 3–4 minutes, before stirring.
- Add the red grape tomatoes and a pinch of salt. Cook another 3–4 minutes until the tomatoes blister and burst, releasing their juices into the pan.
- Plate the patties with the charred vegetables piled alongside. Spoon the pan juices over everything before serving.
Recipe 2 - Shaved kohlrabi, radish & little gem with whipped goat feta
A crisp, peppery salad built on three crunchy raw vegetables with a creamy goat feta dressing that doubles as a dip. Bright, sharp, substantial enough to be a meal on its own.
Ingredients
- Purple kohlrabi (from your box) - peeled and shaved thin
- Easter egg radishes (from your box) - sliced into rounds
- Red little gem lettuce (from your box) - torn into pieces
- SWR Raw Goat Feta - whipped into the dressing
- Lemon, Olive Oil, Fresh Dill or Chives, Salt, Pepper
How to make it
- Peel the purple kohlrabi and shave it as thin as possible — mandoline if you have one, sharp knife if not. Slice the Easter egg radishes into thin rounds. Tear the little gem lettuce into bite-sized pieces.
- In a food processor or with a fork, mash SWR Raw Goat Feta with a generous glug of olive oil, the juice of half a lemon, salt, and pepper until creamy and spreadable. Thin with a splash of cold water if needed.
- Pile the kohlrabi, radishes, and little gem into a bowl. Drizzle with a touch of olive oil and lemon and toss lightly.
- Spread the whipped feta across a plate or shallow bowl, pile the salad on top, and finish with chopped dill or chives and cracked pepper.
Recipe 3 - Garlic scape compound butter
Garlic scapes have a window of just a few weeks each year - the long green curls that grow from garlic plants before the bulb matures. They taste like fresh, grassy garlic without the bite. Blend them into cultured butter and you've got a jar of magic that goes on bread, steak, roasted vegetables, or fish for the next two weeks.
Ingredients
- Garlic Scapes (from your box) - about 6–8 scapes
- SWR Cultured Butter - softened to room temperature
- Flaky Sea Salt (available at the market - stop by and pick some up)
- Optional: Lemon Zest, Fresh Herbs
How to make it
- Trim off the tough, pointed tops of the scapes, keeping the tender curled green stem. Roughly chop and add to a food processor.
- Pulse until finely minced. Add a generous block of softened SWR Cultured Butter, a pinch of flaky salt, and any optional zest or herbs. Process until fully blended and pale green.
- Scrape the butter onto a piece of parchment paper and roll into a log, twisting the ends like a candy wrapper. Refrigerate at least 30 minutes to firm up. Slice off coins as needed.
- Try it on: grilled bread, steak right off the pan, roasted broccoli, scrambled eggs, baked potatoes, or rubbed under chicken skin before roasting. Keeps in the fridge 2 weeks, freezer 3 months.
Per Florida state law, raw dairy products are sold for pet food consumption only.
