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!
- Red Spring Onions
- Slicing Cucumbers
- Gold Beets
- Purple Cauliflower
- Lacinato Kale
- Green Zucchini
- Red Cherry Tomatoes
- Little Gem Romaine Lettuce
- SWR Pasture Raised Eggs
- Maple Syrup
Here are your Recipes!
Recipe 1 - Garden frittata with zucchini, kale & spring onions
A classic CSA-clearing frittata, built on a base of our soy- and corn-free pasture-raised eggs, with garden zucchini, lacinato kale, and the sweet bite of red spring onions. Finished with melted raw colby for a golden, savory top. Eats hot, room temp, or cold from the fridge the next day.
Ingredients
- SWR Pasture Raised Eggs (from your box) — 8 eggs, soy and corn free
- Green Zucchini (from your box) — sliced into half-moons
- Lacinato Kale (from your box) — stripped and chopped
- Red Spring Onions (from your box) — thinly sliced
- SWR Raw Colby — grated, melted on top
- SWR Beef Tallow — for the pan
- Salt, Pepper, Fresh Herbs (Parsley, Dill, or Chives)
How to make it
- Preheat the oven to 375°F. In a large bowl, whisk the SWR Pasture Raised Eggs with salt, pepper, and a small splash of water until just combined — no need to overbeat.
- Heat a 10-inch oven-safe cast iron over medium with a spoonful of SWR Beef Tallow. Add the sliced red spring onions and cook 2–3 minutes until softened and fragrant.
- Add the zucchini half-moons and cook another 4–5 minutes until just tender. Toss in the chopped lacinato kale with a pinch of salt and let it wilt down, about 2 more minutes.
- Pour the eggs evenly over the vegetables and let them sit untouched for 30 seconds. Scatter grated SWR Raw Colby across the top.
- Transfer to the oven and bake 12–15 minutes until the eggs are just set and the cheese is golden. Rest 5 minutes, finish with fresh herbs, then slice into wedges.
Recipe 2 - Shaved purple cauliflower, cucumber & tomato salad with cream cheese ranch
Raw purple cauliflower shaved paper-thin is striking — vivid color, mild flavor, satisfying crunch. Tossed with cool cucumber, sweet cherry tomatoes, and crisp little gem, over a creamy cream cheese ranch that takes two minutes to whisk together.
Ingredients
- Purple Cauliflower (from your box) — shaved thin
- Slicing Cucumbers (from your box) — sliced into rounds
- Red Cherry Tomatoes (from your box) — halved
- Little Gem Romaine Lettuce (from your box) — torn into pieces
- SWR Raw Cream Cheese — base of the ranch
- SWR Homemade Mayo — whisked into the dressing
- Lemon, Fresh Dill or Chives, Salt, Pepper
How to make it
- Use a mandoline or sharp knife to shave the purple cauliflower as thin as possible, working across the florets. Slice the cucumbers into thin rounds, halve the cherry tomatoes, and tear the little gem into bite-sized pieces.
- In a small bowl, soften SWR Raw Cream Cheese with a fork and whisk in SWR Homemade Mayo, a generous squeeze of lemon, chopped herbs, salt, and pepper until smooth and pourable. Thin with a splash of cold water if it's too thick.
- Pile everything into a large salad bowl. Drizzle the cream cheese ranch over the top and toss gently to coat.
- Finish with cracked black pepper and a few more torn herbs. Serve cold.
Recipe 3 - Maple-glazed gold beets with honey butter
Gold beets are sweeter and milder than their red cousins — roasted with a maple glaze and finished with a melting knob of honey butter, they live somewhere between side dish and dessert. The box's maple syrup and our honey butter do most of the work here.
Ingredients
- Gold Beets (from your box) — peeled and cubed
- SWR Maple Syrup (from your box) — for the glaze
- SWR Honey Butter — knob on top to finish
- Flaky Sea Salt (available at the market — stop by and pick some up)
- Olive oil or SWR Ghee, salt, pepper
How to make it
- Preheat the oven to 425°F. Peel the gold beets and cut into 1-inch cubes. Toss with olive oil or melted SWR Ghee, a pinch of salt, and pepper.
- Spread across a sheet pan in a single layer and roast 25–30 minutes, flipping halfway, until tender and the edges are deeply caramelized.
- In the last 5 minutes, drizzle the maple syrup evenly across the beets and return to the oven so it reduces into a sticky glaze.
- Plate the beets warm. Top with a generous knob of SWR Honey Butter so it melts into the maple glaze, then finish with a sprinkle of flaky sea salt.
Per Florida state law, raw dairy products are sold for pet food consumption only.
