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!
- Baby Gold Beets
- Egyptian Walking Onions
- Fennel
- Beauregard Sweet Potatoes
- Rhubarb
- Green Dandelion
- Green Leaf Lettuce
- Baby Hakurei Turnips
- SWR Ground Beef Patties
- Culture Butter
Here are your Recipes!
Recipe 1 - Smash Burgers with Caramelized Walking Onions & Goat Feta
Ground beef patties seared hard, piled with fennel-kissed onions and creamy feta. Skip the bun — the lettuce is the vessel.
Ingredients
- SWR Ground Beef Patties (from your box)
- Egyptian Walking Onions (from your box)
- Fennel (from your box)
- Green leaf lettuce (from your box)
- SWR Raw Ghee — for searing
- Raw Goat Feta — crumbled on top
- SWR Homemade Mayo — as your sauce
- Salt & pepper to taste
How to make it
- Slice the walking onions and fennel thin. Cook low and slow in SWR Ghee until deeply golden and soft, around 20 minutes. Set aside.
- Heat a cast iron skillet until smoking. Add a touch more SWR Ghee. Place your patties in and smash them flat immediately. Sear 2–3 minutes per side until a crust forms.
- Spread SWR Homemade Mayo across a large lettuce leaf. Stack the patty, pile the onion and fennel mix on top, and finish with a generous crumble of SWR Raw Goat Feta.
- Fold, press, and enjoy!
Recipe 2 - Roasted Root Medley with Honey, Cottage Cheese & a Soft Egg
Baby beets, sweet potatoes, and Hakurei turnips roasted until caramelized — finished with raw honey and a creamy cottage cheese base. One pan, full meal.
Ingredients
- Baby Gold Beets (from your box)
- Beauregard Sweet Potatoes (from your box)
- Baby Hakurei Turnips (from your box)
- SWR Pasture Raised Eggs — soft boiled
- SWR Raw Cow Cottage Cheese — as base
- SWR Raw Local Honey — to finish
- Olive oil, salt, pepper, fresh thyme
How to make it
- Preheat oven to 425°F. Chop beets, sweet potatoes, and turnips into similar-sized pieces. Toss with olive oil, salt, pepper, and thyme. Roast 30–35 minutes until edges caramelize.
- While vegetables roast, bring a small pot of water to a gentle boil. Soft boil your SWR eggs — 6 minutes, then straight into ice water. Peel when cool.
- Spread a generous scoop of SWR Raw Cow Cottage Cheese across your bowl or plate.
- Pile the roasted vegetables on top. Slice the egg in half and rest it alongside. Drizzle everything with SWR Raw Local Honey and serve warm.
Recipe 3 - First-of-the-Year Rhubarb Compote with Cream Cheese on Toast
Rhubarb season is here. This compote takes 15 minutes and goes on everything — but on toast with SWR cream cheese, it’s the move.
Ingredients
- Rhubarb (from your box — first of the season)
- SWR Raw Cream Cheese — as your base spread
- Honey Butter — stirred into the compote
- Your Bread of choice, toasted
- Pinch of salt
How to make it
- Chop rhubarb into half-inch pieces. Add to a small saucepan over medium heat with a splash of water and a pinch of salt.
- Cook 10–12 minutes, stirring occasionally, until the rhubarb breaks down completely into a thick, jammy compote.
- Remove from heat. Stir in a generous knob of SWR Honey Butter while still warm. Taste and adjust — it should be tart, slightly sweet, and rich.
- Toast your bread, spread a thick layer of SWR Raw Cream Cheese, and spoon the warm compote over the top. Serve immediately.
