What's Inside Your SWR Signature Box - September 11th

• Bicolor Sweet Corn
• Green Onions
• Red Bell Peppers
• White Garlic
• Red Kabocha Squash
• Arugula
• Green Chard
• Lemon Cucumbers
  
• SWR Ground Chicken 
• SWR Culture butter

Recipe 1 - Ground chicken & sweet corn skillet with red peppers and melted raw colby

This is the last honest corn of the season, so it goes in raw off the cob at the very end — thirty seconds in a hot pan is all it needs to stay sweet and snappy. Ground chicken is lean, which means you want a hot skillet and a fat that can take it; beef tallow gives you the browning that chicken can't make on its own. A blanket of raw colby melted over the top pulls the whole skillet together into one spoonable thing.

Ingredients

• Ground chicken (from your box) — about 1 lb, cold
• Bicolor sweet corn (from your box) — kernels cut off the cob, cobs reserved
• Red bell peppers (from your box) — diced
• Green onions (from your box) — whites sliced thin, green tops reserved
• White garlic (from your box) — 4 cloves, minced
• SWR Raw Colby — grated, melted over the top
• SWR Beef Tallow — for searing the chicken
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for finishing
• Flaky sea salt (available at the market — stop by and pick some up)
• Lime or lemon, smoked paprika, cracked black pepper

How to make it

1. Stand the corn in a bowl and cut the kernels off. Run the back of the knife down the stripped cobs to squeeze out the milky liquid — that's free sweetness, and it goes in the pan later.
2. Melt SWR Beef Tallow in a cast iron over medium-high. Add the ground chicken in one flat layer and leave it alone for 4 minutes — resist stirring. Once one side is deeply browned, break it up and finish cooking through.
3. Push the chicken to one side. Add the red peppers, green onion whites and white garlic, season with salt, smoked paprika and pepper, and cook 4–5 minutes until the peppers soften at the edges but still have bite.
4. Stir everything together, add the corn kernels and the milk you scraped from the cobs, and cook just 60–90 seconds. The corn should still snap.
5. Kill the heat, grate SWR Raw Colby over the whole surface and cover the pan for 2 minutes so it melts in the residual heat. Finish with sliced green onion tops, a squeeze of lime, a drizzle of Burgus Vitae olive oil and flaky salt. Serve straight from the skillet.

Recipe 2 - Whipped cottage cheese with wilted chard, arugula and shaved lemon cucumber

Cottage cheese whipped smooth becomes a cool, tangy base you can build almost anything on — no straining, no cheesecloth, just a blender and two minutes. Lemon cucumbers are the round pale-yellow ones; they're thin-skinned, seedless enough to eat whole and completely free of the bitterness bigger cucumbers get late in the season. Warm garlicky chard on one side, cold peppery arugula and cucumber on the other, all of it landing in the same spoonful.

Ingredients

• Green chard (from your box) — leaves torn, stems diced and kept separate
• Arugula (from your box) — washed and dried well
• Lemon cucumbers (from your box) — shaved into thin rounds, skin on
• White garlic (from your box) — 2 cloves, sliced thin
• SWR Cottage Cheese — whipped smooth as the base
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the chard and the finish
• Flaky sea salt (available at the market — stop by and pick some up)
• Lemon, chili flakes, cracked black pepper

How to make it

1. Blend SWR Cottage Cheese with a squeeze of lemon, a pinch of salt and a splash of water until completely smooth — 60 to 90 seconds in a blender or food processor. Spread it across the bottom of a wide, shallow bowl.
2. Warm Burgus Vitae olive oil in a skillet over medium. Add the diced chard stems and sliced garlic and cook 3 minutes until the stems lose their raw crunch and the garlic turns pale gold.
3. Add the chard leaves with a pinch of salt and chili flakes. Toss just until they collapse, about 90 seconds — you want them wilted, not stewed. Take the pan off the heat.
4. Shave the lemon cucumbers as thin as you can and toss them with the arugula, a squeeze of lemon, salt and a little olive oil right before serving so the greens don't go limp.
5. Spoon the warm chard over half the whipped cottage cheese, pile the cold arugula and cucumber over the other half, and finish with black pepper, flaky salt and a last drizzle of olive oil. Eat it with bread, or as-is alongside the skillet.

Recipe 3 — Cultured butter-basted red kabocha wedges with honey and flaky salt

Red kabocha is the sweetest winter squash there is — dense, dry-fleshed and closer to roasted chestnut than to pumpkin — and the skin is completely edible once it's roasted, so there's no peeling and no wrestling. Roast the wedges first, then spoon cultured butter over them in the last ten minutes so the butter's tang and the squash's sugar caramelize together at the edges. A thread of raw honey at the end and it stops being a side dish.

Ingredients

• Red kabocha squash (from your box) — halved, seeded, cut into 1-inch wedges, skin on
• SWR Cultured Butter — melted and spooned over the wedges as they roast
• SWR Raw Local Honey — for finishing
• Burgus Vitae Extra Virgin Olive Oil (available at the market) — for the initial roast
• Flaky sea salt (available at the market — stop by and pick some up)
• Cracked black pepper, thyme or rosemary, chili flakes (optional)

How to make it

1. Heat the oven to 425°F. Halve the kabocha through the stem, scoop the seeds, and cut into 1-inch wedges. Leave the skin on — it softens completely and holds each wedge together.
2. Toss the wedges with Burgus Vitae olive oil, salt and pepper. Lay them cut-side down on a sheet pan in a single layer and roast 20 minutes, until the undersides are dark gold.
3. Flip the wedges. Melt SWR Cultured Butter and spoon it over each one, tucking in thyme or rosemary sprigs. Return to the oven for 10–12 minutes — the butter and the squash sugars will caramelize into a lacquer at the edges.
4. Baste once more with the butter that's pooled on the pan and roast 2 final minutes if you want the edges darker.
5. Plate the wedges and thread SWR Raw Local Honey over them while hot. Finish with flaky salt, cracked pepper and chili flakes if you like heat. They keep three days and reheat beautifully in a hot pan.

Per Florida state law, raw dairy products are sold for pet food consumption only.