August 16



  • Carmen peppers
  • Okra


  • Heirloom tomatoes
  • Salad mix
  • Acorn squash


  • Red raspberries



From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for acorn squash


Tunisian Parsley Salad with Acorn Squash, Dukkah, and Spiced Yogurt


Serves 4 to 6




For the Salad:


Acorn squash, peeled, seeded, and cut into 1/2 inch cubes

1 TBSP extra-virgin olive oil

1/4 TSP sea salt

1 head radicchio, roughly chopped (Can substitute mixed salad greens!)

1 bunch flat leaf or Italian parsley, tough stems removed, leaves separated

1/4 cup diced Medjool dates or dried currants

1/4 cup Hazlenut Dukkah 


For the Spiced Yogurt:


1 cup whole milk plain yogurt

1/3 cup tahini

3 TBSP lemon juice

1 heaping TBSP harissa paste

1 TSP sea salt


For Hazelnut Dukkah:


1/4 cup sesame seeds

1/2 cup roasted hazelnuts 

2 TSP coriander seeds

1/4 TSP sea salt




Make the roasted squash:

Preheat the oven to 400 F. On a large-rimmed baking sheet, combine squash, oil, and salt. Roast for 35-40 minutes, until tender. 

Make the Spiced Yogurt:

In a medium bowl, whisk all yogurt ingredients until fully incorporated. 

Make the Hazelnut Dukkah:

In a skillet, toast the sesame seeds over medium heat until tanned (about 30 seconds to 1 minute); add to a food processor with remaining dukkah ingredients, and pulse until finely chopped. Transfer to a glass jar or airtight container for storing in the refrigerator. 

To Serve:

In a large salad bowl, toss roasted squash, remaining salad ingredients, and 1/2 of the yogurt (or add enough until it looks right to you). Serve and keep dressing handy to add more at the table. 




From Bon Appetit September 2010


Butter Bean Risotto with Chard and Fried Okra


Serves 4




Fried Okra:

1/2 cup 1/2-inch pieces trimmed fresh okra

1/2 cup buttermilk

1/2 cup yellow cornmeal

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil



2 teaspoons olive oil

3/4 cup (packed) 1/2-inch squares Swiss chard (from about 3 large leaves) (Can also substitute with French sorrel in last week's Veggie Box for a lemony flavor!)

4 cups low-salt chicken broth

2 tablespoons (1/4 stick) unsalted butter, divided

1/4 cup chopped onion

3/4 cup arborio rice or medium-grain white rice

1/4 cup dry white wine

1 15- to 16-ounce can butter beans, rinsed, drained

1 tablespoon freshly grated Parmesan cheese plus additional for serving





Fried Okra:

Preheat oven to 375°F. Place okra in small bowl; pour buttermilk over. Let stand 15 minutes. Drain off the buttermilk.

Place cornmeal in a medium bowl. Mix in salt and pepper. Add okra; toss to coat.

Heat oil in small saucepan over medium-high heat. Add okra; sauté until brown on all sides, about 4 minutes. Transfer to baking sheet. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 5 minutes before using.



Heat oil in a heavy medium skillet over medium heat. Add chard and toss until wilted and tender, about 3 minutes. Season with salt and pepper. Set aside. Bring broth to simmer in large saucepan over medium heat. Reduce heat to very low and keep broth warm.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion; sauté until soft but not brown, about 2 minutes. Add rice; stir to coat well, about 3 minutes. Add wine; simmer until wine evaporates, stirring constantly, about 1 minute. Add 1 cup broth. Simmer until absorbed, stirring almost constantly, about 2 minutes. Continue to add broth, 1/2 cup at a time, simmering until broth is absorbed each time and rice is creamy and just tender, stirring almost constantly, about 18 minutes longer. Mix in chard, then beans, 1 tablespoon Parmesan, and 1 tablespoon butter. Season risotto with salt and pepper.

Divide risotto among bowls; sprinkle with okra. Pass more Parmesan alongside.

August 9



  • Basil
  • Lunchbox peppers


  • Jester squash
  • Red currant cherry tomatoes
  • French sorrel


  • Asian pears (Saunders Brothers Orchard--Piney River, VA)




From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for jester squash and sorrel


Forbidden Rice Salad with Black Beans, Sticky Squash, and Sorrel


Serves 4




For the salad:


1 cup water

1/2 cup black rice


2 cups black beans

2 TBSP flaxseed oil or extra-virgin olive oil

1 TBSP lemon juice

1 TSP ground cumin

1 TSP sea salt

ground black pepper, to taste


For the Sticky Squash:


1-2 Jester squash, seeded, and cut into 1-inch cubes

2 TBSP orange juice

1 TBSP extra-virgin olive oil

1/2 TSP sea salt




Make the black rice:


In a medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered for 5 minutes. Fluff with a fork. 


Make the Sticky Squash:


Preheat oven to 400 F. Line a large-rimmed baking sheet with parchment paper, add all squash ingredients, toss to combine, and line in a single layer. Bake 35-40 minutes, until tender. 


Make the Salad:


In a large salad bowl, toss cooked rice and squash with remaining salad ingredients. Serve. 




From Martha Stewart Living; modified for Jester squash


Roasted Squash with Cherry Tomatoes and Eggs


Serves 4




2 small jester squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 teaspoon fresh thyme leaves, plus 6 sprigs

Cherry tomatoes (11 ounces), stem-on, if desired

2 teaspoons chile paste, such as sambal oelek, plus more for serving

4 large eggs




Preheat oven to 425 degrees with racks in upper and lower thirds. Line 2 baking sheets with foil. Rub squashes all over with 1 tablespoon oil. Season with salt and thyme leaves, then place, cut-sides down, on a baking sheet. Add thyme sprigs. Place on upper rack; roast 10 minutes.


Meanwhile, toss tomatoes in remaining 1 tablespoon oil; season with salt. Spread on the second sheet in a single layer. Place on lower rack; roast until tomatoes are beginning to collapse and squashes are tender, 20 to 25 minutes more.


Remove tomatoes. Turn squashes cut-sides up and roast 5 minutes more. If hollows in squashes are large enough, spoon a tomato or two into each. Spoon 1/2 teaspoon chile paste into each hollow, then crack an egg into each; season with salt. Bake until whites are set but still a bit wobbly and yolks are soft, 12 to 15 minutes. (Start checking for doneness at early end of range, removing squashes with cooked eggs as they're done.) Let stand 3 minutes, then serve, with more chile paste and roasted tomatoes, and seasoned with pepper.


August 2



  • Mixed cherry tomatoes


  • Dulcina flat beans
  • Jimmy Nardello frying peppers
  • Mixed summer squash (yellow + zucchini) (Sunnyside Farm--Cumberland, VA)

Windy Hill:

  • Carrots



  • Nectarines (Saunders Brothers--Piney River, VA)


From The Boston Globe: Food News and Recipes; August 2009; modified for Jimmy Nardello frying peppers


Sauteed Corn and Green Bean Succotash


Serves 4



Salt and pepper, to taste

1/2 pound Romano beans or green beans, ends trimmed, beans cut into 1-inch pieces

2 tablespoons olive oil

4 ears corn, shucked, kernels sliced off with a paring knife

1/2   cup summer squash, cut into cubes

Cherry tomatoes, quartered 

1/4    LB Jimmy Nardello peppers

1 large red onion, cut in 1/2-inch dice

3 scallions, trimmed and thinly sliced (keep white and green parts separate)

3 tablespoons chopped fresh parsley

1 tablespoon unsalted butter, cut into pieces




Remove the stems and seeds from peppers. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1/4 inch strips. Set aside. 


While peppers are roasting, bring a saucepan of salted water to a boil. Add the beans and cook for 2 minutes or until they are bright green and just tender. Drain and cool under running water.


In a large skillet over medium heat, heat the oil. Add the corn and onion, sprinkle generously with salt, and cook, stirring occasionally, for 3 minutes or until the corn turns opaque and the onion starts to soften.


Add the beans, summer squash and white scallions. Cook, stirring, for 2 minutes or until they start to brown.


Stir in the parsley, green scallions, butter, cherry tomatoes, peppers, and a generous sprinkle of salt and pepper. Toss until the butter melts. 



From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher


Carrot-Zucchini Bread with Candied Ginger


Makes 2-8 inch loaves



Nonstick cooking spray, for preparing the pan

3 cups sifted unbleached all-purpose flour

1 1/2 TSP ground ginger

1 1/2 TSP ground cinnamon

1 TSP baking soda 

1/4 TSP baking powder

1 TSP kosher or sea salt

1/2 cup minced candied ginger

3 large eggs

1 cup canola oil

1 3/4 cups sugar

2 TSP vanilla extract

1 cup carrots, peeled and grated on the large holes of a box grater

1 cup zucchini, grated on the large holes of a box grater




Preheat the oven to 325 F. Coat two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans with nonstick cooking spray. 

Sift together the sifted flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt and candied ginger. 

In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini. 

Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon until just blended. Divide the batter evenly between the two prepared pans. 

Bake until the breads are well risen and firm to the touch, and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pans on a rack for 10 minutes, then invert and finish cooling right side up on the rack. 

July 26


Local Food Hub:

  • Red new potatoes (Hartland Natural Farm--Madison County)


  • Garlic
  • Big Beef slicer tomatoes


  • Poona Kheera cucumbers

Windy Hill:

  • Carmen and Escamillo sweet peppers



From Bon Appetit August 2015; modified for Poona Kheera cucumbers


Farro and Tomato Salad with Fish-Sauce Vinaigrette


Serves 4





1 garlic clove, grated

3 tablespoons fish sauce (such as nam pla or nuoc nam)

2 tablespoons white wine vinegar

1 tablespoon sugar


Farro And Assembly:

1 cup semi-pearled farro

Kosher salt

1 tablespoon olive oil

1 bunch scallions, trimmed

8 ounces small tomatoes, preferably heirloom, cut into ½-inch wedges

8 ounces cherry and/or pear tomatoes, halved

2 cucumbers, thinly sliced

½ cup parsley leaves

½ cup tarragon leaves

Freshly ground black pepper





Whisk garlic, fish sauce, vinegar, sugar, and 1 Tbsp. water in a small bowl until sugar dissolves.

Do Ahead: 

Vinaigrette can be made 1 week ahead. Cover and chill.

Farro and Assembly:

Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20–25 minutes. Drain; transfer to a large bowl.

Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.




From Martha Stewart Living; modified for red new potatoes and sweet peppers


Potato and Red Pepper Frittata




1 tablespoon olive oil

1/2 medium onion, thinly sliced

Sweet peppers, stem, ribs, and seeds removed, then thinly sliced in strips

Red new potatoes (about 1 pound), peeled and cut into thin slices

Coarse salt and ground pepper

8 large eggs

2 teaspoons chopped fresh rosemary



Preheat oven to 400 degrees. In an 8-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium heat. Add onion and bell pepper, and cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often until potatoes are tender and lightly browned, about 10 minutes. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a metal spatula.

In a large bowl, beat eggs with rosemary, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour over potato mixture; tilt pan to distribute evenly. Bake until set, 15 to 20 minutes. Cut into wedges, and serve.



July 19


  • Cherokee Purple tomatoes
  • Asian eggplant


  • Pattypan/Zucchini summer squash
  • Edamame
  • Russa lunga (torpedo) onions


  • Yellow peaches


From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for zucchini


Grilled Squash with Chorizo and Cotija Cheese



Serves 4



Pattypan Squash and Zucchini

1 TBSP olive oil

2 TBSP dried Mexican oregano (Substitute with dried marjoram if Mexican oregano unavailable)

Kosher or sea salt

1/4 pound Mexican-style chorizo (Substitute with chorizo sausage OR Twin Oak's Vegetarian Chorizo, if vegetarian. Very yummy and spicy!)

2 TBSP crema, sour cream, OR creme fraiche

2 TBSP coarsely chopped fresh cilantro

1/3 cup freshly grated Cotija, Pecorino Romano, or Parmesan cheese



Prepare a moderate charcoal fire for indirect grilling or preheat a gas grill to medium-high heat (375 to 400 F), leaving one burner unlit. 

Trim the ends from the squashes so they will sit upright, then cut in half horizontally. Brush on both sides with the olive oil. Season both sides with the oregano, crumbling it between your fingers as you add it, and with salt. 

Remove the chorizo from its casing and crumble into a small, non-stick skillet on the stove. Cook over moderately low heat, stirring until chorizo is fully cooked, 5 to 7 minutes. Keep warm. 

Place the squash halves on the grill over indirect heat, cover, and cook, turning to brown both sides, until tender, about 20 minutes. Uncover the grill and move the squashes directly over the coals or gas flame for the final few minutes to color them nicely, if necessary. 


From Tales of a Kitchen food blog; modified from Japanese cookbook Kansha


Black rice with green soybeans and miso eggplant


Serves 4


Ingredients for rice:

1/2 cup Japanese white rice

1/2 cup brown rice

1/2 cup black rice

1.5 cups water

1/2 cup frozen edamame in the pod

1 tsp salt

1 TBSP toasted white sesame seeds + 1 TBSP toasted black sesame seeds (or more white sesame)


Ingredients for miso roasted eggplant:

Japanese eggplant

4-5 TBSP coconut oil

1/2 cup red miso

1 heaped TBSP Korean hot chili paste

2 TBSP sake

2 TBSP mirin (Substitute with sugar + white wine, vermouth, or dry sherry, if mirin unavailable)

7 TBSP dashi stock made from kombu and shiitake (you can substitute with water or vegetable stock)

Topping: toasted sesame seeds, finely sliced fresh spring onions


Preheat oven to 400 F.

Wash the white and brown rice thoroughly and drain.

Briefly, rinse and drain the black rice.

Mix all the three different types of rice to combine evenly. Cook them on the stove top or in the rice cooker, with the water.

While the rice is cooking, wash and dry the eggplants.

Cut your Japanese eggplants in half and cross-score the fleshy surface. If you are using the regular large eggplants, cut them crosswise into thick slices. 

Brush the eggplants with coconut oil on all sides to help keep them moist during roasting.

Add the eggplant to the oven, skin side down. Roast the eggplant until it becomes tender. It takes more or less 20 minutes, depending on what eggplant you use, size and your oven setting.

While the eggplant is roasting, add miso, chili paste, sake, mirin, and dashi to a bowl and mix until it becomes a paste.

When the eggplant is almost done, apply the glaze on each slice and continue to roast for another 3-4 minutes.

While both rice and eggplant are cooking, bring a pot of water to a boil and add the frozen edamame pods. This is best done between steps 8 and 9 above.

When the water begins to boil again, scoop out the edamame with a slotted spoon. Let them chill a bit, and when they’re warm enough to handle, remove the beans from the pods.

To assemble the dish, when the rice is cooked, add the edamame and toss to mix.

Add the edamame rice to the bottom of the serving bowls, miso eggplant on top, a generous sprinkle of toasted sesame seeds and a bit of fresh spring onion.

Serve hot!

July 12


  • Mixed cherry tomatoes (Sakura, sungold, juliet roma)
  • Cucumbers

Local Food Hub:

  • Purple fingerling potatoes (Walnut Winds Farm--Pittsylvania County)


  • Mixed beans (Yard Long and Fortex)
  • Corn (Sunnyside Farm--Cumberland, VA)


  • Donut peaches (Saunder's Orchard--Piney River, VA)


From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher; modified for cherry tomatoes and mixed beans


Braised Beans with Tomatoes, Potatoes, Chilis & Oregano


Serves 4



3 Tbs extra virgin olive oil

½ red or yellow onion, minced

3 cloves garlic, minced

½ pound cherry tomatoes, grated with juices

2 tsp dried oregano

Hot red pepper flakes

Beans, ends trimmed and cut into 2-inch lengths

1 ½ cups water

Kosher or sea salt

1/2 pound fingerling potatoes, peeled and cut into 1-inch chunks



Heat the olive oil in a large pot over moderately low heat.  Add the onion and garlic and sauté until the onion is soft and sweet, about 10 minutes.  Add the tomatoes, oregano (crumbling it between your fingers as you add it), and a generous pinch of hot pepper flakes.  Raise the heat to moderately high and cook, stirring, until the tomatoes soften and form a sauce.

Add the beans and water and season highly with salt.  Bring to a simmer, then cover and adjust the heat to maintain a gentle simmer.  Cook until the beans begin to soften, about 20 minutes.  Add the potatoes, re-cover, and continue cooking, stirring occasionally, until both the beans and potatoes are tender, about 30 minutes longer.

Taste and adjust the salt.  If time allows, let cool to room temperature, then reheat to serve.  The flavor improves with the dish is cooled and reheated.



From Bi-Rite Market's Eat Good Food cookbook by Sam Mogannam and Dabney Gough


Garden of Eden Chilled Soup


Makes about 5 cups



1 large cucumber, seeded and coarsely chopped

1/2 cup plain yogurt, plus more for garnish

1/4 cup loosely packed cilantro leaves

3 TBSP champagne vinegar, more as needed

2 TBSP freshly squeezed lime juice, more as needed

6 large fresh mint leaves

1 medium jalapeno, coarsely chopped (for less heat, remove the seeds first)

1 large scallion, chopped into 1-inch pieces

Kosher salt

3/4 cup water

2 large avocados (about 1 1/4 pounds), flesh scooped out and coarsely mashed with fork

1/4 cup extra-virgin olive oil

Thinly sliced chives, for garnish



Combine the cucumber, yogurt, cilantro, vinegar, lime juice, mint, jalapeno, scallion, 1 TSP salt, and the water in a blender. Puree until just smooth. Add the avocados and pulse a few times just to blend. (Don't blend any more than neccessary, as it will over-aerate and thicken the soup undesirably.) 

Transfer to a bowl and whisk constantly as you slowly drizzle in the olive oil. 

Taste and stir in more salt, vinegar, or lime juice as needed. Garnish with a dollop of yogurt and a sprinkle of chives. 


July 5


  • Fennel
  • Yellow Wax beans
  • Sweet Banana peppers

Rudy's Exotic Mushrooms:

  • Tomatillos (Dodd's Acres--Hanover County, VA)


  • Donut peaches

Sion House:

  • Romaine lettuce


From Bon Appetit July 2013


Charred Tomatillo Salsa Verde


Makes 2 cups



½ small white onion, halved lengthwise, keeping root intact

½ head of garlic, unpeeled, halved crosswise

1 jalapeño

1 pound husked tomatillos

1 tablespoon vegetable oil

½ bunch cilantro leaves and tender stems

¼ cup fresh lime juice, plus more

Kosher salt; freshly ground pepper



Prepare a grill for medium-high heat. Toss onion, garlic, jalapeño, tomatillos, and oil in a large bowl. Grill vegetables, turning often, until tender and charred, 5–8 minutes. Transfer to a plate and let cool slightly.

Squeeze garlic cloves into a food processor and pulse with onion, stemmed jalapeño, tomatillos, cilantro, and lime juice until a chunky sauce form; season with kosher salt, freshly ground black pepper, and more lime juice, if desired.


Do Ahead: 

Salsa verde can be made 5 days ahead. Cover and chill.



From Food And Wine


Warm Yellow Wax Beans in Bacon Vinaigrette


Serves 6 to 8 



2 pounds yellow wax beans, trimmed

3 tablespoons extra-virgin olive oil

4 ounces thickly sliced bacon, cut into lardons (1 cup)

2 tablespoons sherry vinegar

10 ounces cherry tomatoes, halved

1 small shallot, very finely chopped

2 garlic cloves, very finely chopped

1/3 cup chopped basil

Kosher salt

Freshly ground pepper



Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold running water. Drain well and pat dry; transfer the beans to a large bowl.

In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper and toss to evenly coat. Serve warm.



From Eating Local: A Cookbook Inspired by America's Farmers by Janet Fletcher; modified for donut peaches


Grilled Peaches with Mascarpone Ice Cream and Crushed Amaretti


Serves 6



Donut peaches, halved and pitted

1 TBSP unsalted butter, melted

Mascarpone Ice Cream OR store-bought vanilla ice cream

6 heaping TBSP coarsley crushed amaretto cookies


Ingredients for Mascarpone Ice Cream:

1 cup half and half

1 cup heavy cream

1/2 vanilla bean (halved crosswise)

6 large egg yolks

2/3 cup sugar

Pinch of kosher or sea salt

1 cup mascarpone cheese


Directions for Ice Cream:

To make the ice cream, put the half and half and heavy cream in a medium saucepan. Cut the halved vanilla bean in half lengthwise and scrape the seeds into the saucepan, then add the bean pod as well. Bring to a simmer over moderate heat, cover, and let steep for 15 minutes. 

In a bowl, whisk the egg yolks, sugar, and salt until pale and thick. Add the contents of the saucepan gradually, whisking constantly, then return the mixture to the saucepan and set over moderate heat. 

Cook, stirring constantly with a wooden spoon until the custard reaches 178 degrees F on an instant-read thermometer. It will visibly thicken and coat the spoon. Do not let it boil or it will curdle. Immediately remove from heat, stirring for a minute or two to cool custard rapidly. Cool for 15 minutes, then remove the vanilla pod and whisk in the mascarpone. Cover the custard and refrigerate until well chilled, then freeze the custard in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a freezer container and freeze for at least 30 minutes to allow to firm up before serving.  



Prepare a moderate charcoal fire or preheat a gas grill to medium. 

Brush the peach halves on both sides with the melted butter. Place the peaches, cut side down, on the grill directly over the coals or gas flame. Cover the grill and cook until the nectarines are hot throughout, lightly caramelized on the surface, and slightly softened 5 to 10 minutes. If they char too much before they soften, move them away from the coals or flame to finish cooking. 

Put the peach half in each compote dish or stemmed glass. Top each peach half with a scoop of ice cream and a heaping tablespoon of crushed armaretto cookies. Serve immediately. 





June 28



  • Yellow zephyr squash

Sion House Farm:

  • Basil


  • Pickling cucumbers
  • Shishito peppers


  • Sweet red cherries

Windy Hill Farm:

  • Heirloom tomatoes



From our LHGG House-made's menu




Serves 6 to 8



4 medium tomatoes, coarsely chopped

1 small red onion, finely chopped

2 cloves of garlic, finely chopped

1 cucumber, peeled, seeded, and coarsely chopped

1 medium red bell pepper, coarsely chopped

2 jalapenos, seeded and finely chopped (Substitute for a couple of grilled shishito peppers for a smoky flavor!)

1/2 bunch basil

4 TBSP red wine vinegar

4 TBSP olive oil

salt and pepper to taste

2 cups vegetable juice



In either a blender or food processor, add first three ingredients and blend well. Pour into a large mixing bowl. Add next four ingredients and blend well. Add to large mixing bowl. Add vinegar, oil, salt/pepper, and vegetable juice directly to large mixing bowl and stir to incorporate. 


Former dish of Le Cigar Volante restaurant in Santa Cruz, CA care of Mariquita Farm and Chef Jonathan Miller; modified for portabella mushrooms


Watermelon, Portabella and Pepper Salad




¼ watermelon 

olive oil 

Padron or shishito peppers 

1/3 cup pine nuts 

small handful baby greens 

1/2 LB portabello mushrooms, stems removed and caps sliced (Original recipe calls for 1/2 LB squid, tubes, and tentacles if you're feeling adventurous!)




Cut the watermelon rind off the watermelon and slice it into triangles that are ½-inch thick. Heat a grill and oil it. Grill the watermelon and portabella slices until colored by smoke and have dark grill marks, flipping to char evenly. Remove from the grill and sprinkle with a flaky salt.


Wash and dry the peppers, then remove the dead flower petals from them. Heat a large skillet until very hot and add a little olive oil. Saute the peppers over high heat. Stir once to coat with oil, then allow to char on the first side. Stir well and char the other side of some of them. Add a little salt just before removing from the heat. Set aside. Toast the pine nuts in the skillet until lightly golden. Watch carefully and stir often so you don't scorch these pricey goodies! 


Put the watermelon on a serving plate, sprinkle some baby greens around and drizzle with a little olive oil. Arrange the pine nuts, peppers, and mushrooms around the plate in an artful way and sprinkle with a touch of salt. Serve warm or at room temperature.


These peppers store well in the fridge in a paper or plastic bag. For at least a week.


If using squid:


Slice the squid tubes into quarter inch rings and saute them with the tentacles in a little olive oil and salt.


How to Make Dill Pickles:


Makes 2 pint jars


What You Need:




1 1/2 pounds Kirby or Persian cucumbers

4 garlic cloves, peeled and smashed

2 teaspoons dill seed

1/2 teaspoon red pepper flakes, optional

1 cup cider vinegar

1 cup water

1 1/2 tablespoons pickling salt or kosher salt




Chefs knife

Cutting board

2 wide-mouth pint jars with lids

Large pot, if canning




Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.


Prepare the cucumbers:


Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.


Add the spices to the jars: 


Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.


Pack the pickles into the jars: 


Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.


Bring the pickling brine to a boil: 


Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.


Remove air bubbles: 


Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.


Tighten the lids: 


Place the lids over the jars and screw on the rings until tight.


Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.


Cool and refrigerate: 


Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.


Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.






June 21


  • Carrots

Lakeside's Tiny Acre:

  • Swiss chard
  • Suyo Long Cucumbers


  • Mustard root
  • Cippolini onions
  • Peaches (Owl Orchard--Powhatan County)



From Bon Appetit June 2017; modified for peaches


One-Hour Peach and Almond Galette


Serves 4




½ cup almonds, preferably blanched

⅓ cup sugar, plus more for sprinkling

1 large egg

4 tablespoons unsalted butter, room temperature

½ teaspoon almond extract (optional)

½ teaspoon vanilla extract

Pinch of kosher salt

1 tablespoon all-purpose flour, plus more for surface

1 package frozen puff pastry, preferably all-butter, thawed

About 1¼ pounds peaches, halved, pitted, and quartered if large




Place a rack in the middle of oven; preheat to 425°. Pulse almonds and ⅓ cup sugar in a food processor until very finely ground. Add egg and pulse to combine. Add butter, almond extract (if using), vanilla extract, salt, and 1 Tbsp. flour; pulse until almond cream is smooth.


Roll out pastry on a lightly floured surface just to smooth out any creases.


If you’re using a package of pastry that has 2 sheets, stack and roll out to a ¼"–⅛"-thick rectangle.


If your package contains a single 16x10" sheet of puff pastry, halve it crosswise and roll out one half on a lightly floured surface until the rectangle is ¼"–⅛" thick; save remaining half for another use. Transfer to a parchment-lined baking sheet. Fold over edges of pastry to make a ½" border around all sides. Prick surface all over with a fork (this keeps the pastry from rising too much when baked and helps it cook through). Spread almond cream over the pastry, staying inside borders. (Chill dough in the freezer for a few minutes if it becomes too soft to work with.) Set apricots, cut sides up, on top of the almond cream. Sprinkle lightly with sugar.


Bake galette until pastry is golden brown and puffed, 15–20 minutes. Reduce oven temperature to 325° and continue to bake until pastry is deep golden brown and cooked through and apricots are softened and browned in spots, 15–20 minutes longer.


Do Ahead: 


Almond cream can be made 3 days ahead. Cover and chill.



From Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day by Allison Day; modified for mustard root


Brunch Bowls with Chickpea Mustard Root Hash, Asparagus, Eggs, and Homemade Ketchup


Serves 4 to 5




For Homemade Ketchup (Excess can be stored in jars and frozen):


1-28 oz can of whole tomatoes

1-5.5 oz can tomato paste

1 onion, diced

1/4 cup distilled white vinegar

1 TBSP honey

2 TSP sea salt

1/4 TSP ground cloves 

ground black pepper, to taste


For the Bowls:


2 TBSP extra virgin olive oil

Mustard roots, peeled and diced into small cubes (same size as chickpeas)

1 onion, chopped 

2 TSP dried dill

1 TSP sea salt

Ground black pepper, to taste

1/8 TSP cayenne pepper

2 cups cooked chickpeas

1 TBSP lemon juice

1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging) (Can substitute with raw suyo long cucumbers, peeled and thinly sliced OR lightly steamed OR sauteed chard, with ribs removed, if asparagus unavailable) 


For serving:


4 to 8 eggs (depending on hunger level/number of diners), cooked any way you like (I recommend poached! Yum!)




Homemade Ketchup:


In a large pot, combine all ketchup ingredients. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes, until onions are tender. Add to a blender or food processor (or use an immersion blender off the heat) and puree until smooth. 




Preheat oven to 400 F. For the hash, in a large high-sided skillet, warm oil over medium heat. Add mustard root, onion, dill, salt, pepper, and cayenne; saute for 12 to 15 minutes, until mustard root and onions begin to brown. Add chickpeas and lemon juice; saute for 5 minutes longer. 


For the asparagus, add to a large rimmed baking sheet. Roast in preheated oven for 10 minutes. Alternatively, steam asparagus for 3 to 5 minutes. 


To Serve:


Cook eggs immediately before serving. To bowls, add hash, asparagus, and eggs; top with ketchup or serve on the side. Serve. 

June 14



  • Green beans

Lakeside's Tiny Acre:

  • Red radishes


  • Arugula
  • Fresh garlic

Albert's Organics: 

  • Globe eggplant


  • Red raspberries



From Eating Local: The Cookbook inspired by America's Farmers by Janet Fletcher; modified for green beans


Green Beans with Arugula, Walnuts, and Ricotta Salata


Serves 4




3 TBSP extra virgin olive oil

1 1/2 TBSP fresh lemon juice

2 TBSP finely minced shallot

Kosher or sea salt and freshly ground black pepper

Green beans ends trimmed

3/4 pound walnut halves, toasted and coarsely chopped

Arugula, thick stems removed

1/4 pound ricotta Salata cheese (Can substitute for feta if ricotta is unavailable)




In a small bowl, whisk together the olive oil, lemon juice, shallots, and salt and pepper to taste. 


Bring a large pot of salted water to a boil over high heat. Add the green beans and boil until they have lost their crispness but are still firm about 5 minutes. Drain in a sieve or colander and immediately run under cold running water until cool. Drain again and pat thoroughly dry. 


Put the green beans, walnuts, and arugula in a salad bowl. Add enough dressing to coat the greens lightly and toss; you may not need it all. With a cheese plane or vegetable peeler, shave the ricotta Salata over the salad and toss again. Taste and adjust the seasoning. Serve immediately. 




From Bon Appetit June 2017



Grilled Fattoush with Halloumi and Eggplant


Serves 4






5 tablespoons olive oil, plus more for grill

2 scallions

1 jalapeño

½ cup halved pitted Castelvetrano or other green olives

3 tablespoons salted, roasted pistachios

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

Kosher salt, freshly ground pepper




1 tablespoon dried thyme

1 tablespoon toasted sesame seeds

¼ teaspoon garlic powder

2 6-inch pitas

2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)

2 tablespoons olive oil, plus more for grill

Kosher salt

1 8-ounce package Halloumi cheese (Can substitute either mozzarella or gouda cheese, if halloumi unavailable)

2 large Persian cucumbers or 1 small English hothouse cucumber

1 pound tomatoes, halved, cut into wedges if large

½ cup torn mint leaves

¼ cup dill sprigs






Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.

Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.


Do Ahead: Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.



Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.

Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.

Tear pitas and Halloumi into chunky pieces then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.


June 7


  • Scarlett Queen Turnips


  • Baby summer squash
  • Sugarloaf chicory (Shalom Farm--Powhatan Co.)

Windy Hill:

  • Basil
  • Sweet Peppers (Carmen and Escamillo)


  • Red raspberries


From Bangers and Mash food blog; August 2014


Grilled salad of courgette, chicory, basil and mozzarella



For the char-grilled courgettes:

160g courgettes (summer squash)

light olive oil



Cut the courgettes into lengthways slices about 1cm thick. Light a barbecue and allow the charcoals to turn white hot, then cool down a little. Alternatively, heat a griddle pan on the hob.

Toss the courgette slices in a light olive oil. Place them on the barbecue or griddle side by side. After two to three minutes they should be charred on one side. Flip them over and and char on the other side. Season with salt and pepper and serve.



For the salad:

1 quantity char-grilled courgettes (above)

1 red onion, cut into wedges

1 chicory, cut into wedges (or use half a head of radicchio as in the original recipe)

2 tbsp light olive oil

120g mozzarella

extra virgin olive oil

generous pinches of za’atar

100g black olives, pitted

grated zest of half a lemon

handful of fresh basil leaves



Toss the red onion and chicory in light olive oil and grill in the same way as the courgettes (above).

Arrange all the grilled vegetables in a large dish. Tear the mozzarella into bite-sized pieces and scatter over the vegetables.

Dress with a drizzle of extra virgin olive oil and a sprinkle of za’atar, and scatter with black olives, lemon zest and basil leaves.

Serve with lots of fresh bread. Any leftovers can be used up the next day as a topping for pasta or as a filling for a tasty frittata.


From Food 52 food blog

Quinoa-Stuffed Bell Peppers with Basil Sauce

Serves 4


For the peppers:

1 cup uncooked quinoa

1 cup vegetable broth

2 teaspoons ground cumin

1 cup cooked garbanzo beans

1/2 cup dried currants

1 cup packed chopped baby spinach leaves

1/2 cup crumbled feta

1/4 cup olive oil, plus more for drizzling

Salt and pepper

4 bell peppers


For the sauce:

1 cup packed chopped basil leaves

1/2 cup Greek yogurt

3 tablespoons olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

Salt and pepper to taste




Preheat the oven to 400° F. Bring quinoa, broth, and cumin to a boil. Cover, lower heat, and cook for 15 minutes, or until the liquid is evaporated. Remove from heat and let sit briefly before dumping into a big bowl. 

To quinoa, add the garbanzos, currants, chopped spinach, feta, olive oil, and salt and pepper to taste. The currants will plump up a little with the heat of the quinoa — this is money. Prepare the peppers for stuffing. Lop off the stemmy top and run a knife around the inside to remove the ribs and seeds. If the peppers can’t stand on their own, carefully level the bottom, being sure not to poke a hole through to the cavernous inside. 

Stuff peppers with the quinoa mix and then drizzle the tops with olive oil (this well help it get a little golden brown crust on the topmost layer). Stick peppers upright in a baking dish (8- by 8-inch works well for this) and pour about 3/4 inch of water into the base around the peppers. Bake for about 1 hour (if things get too brown too fast, cover with foil and continue baking). 

While peppers are baking, throw all sauce ingredients into a food processor or blender and blend until smooth. The cooked stuffed peppers are totally attractive and you will be sad to demolish them, but demolish them you must if you are going to make the best use of this crazy addictive creamy pesto-ish magic. I like to grab a big ol’ knife and slice the pepper in half longways, from top to bottom, leaving the one pepper in two boat-shaped pieces, each filled with filling. Spoon sauce all over those things, and gobble.

May 31

Tricycle Gardens:

  • Chocolate Spearmint
  • Collards


  • Summer squash (Sunnyside Farm--Cumberland, VA)
  • Baby fennel

Windy Hill Farm:

  • Bunched beets


  • Blueberries (Ivanhoe Blueberry Farm--Ivanhoe, NC)


From Bon Appetit February 2017

Cromlet with Wilted Greens and Fennel and Olive Salad

Serves 2



Yogurt Sauce:

½ cup plain whole-milk yogurt

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon honey

Kosher salt, freshly ground pepper


Fennel And Olive Salad:

½ small fennel bulb, very thinly sliced

⅓ cup torn pitted Castelvetrano olives

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon honey

Kosher salt, freshly ground pepper


Cromlet And Assembly:

¼ cup cashew, almond, or hazelnut milk or water

¼ cup chickpea flour

2 large eggs

Seasoning mix of choice* (optional)

Kosher salt, freshly ground pepper

3 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

½ teaspoon grated peeled ginger

1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

1 lemon wedge

4 ounces maitake or oyster mushrooms, torn into large pieces

1–2 teaspoons tamari soy sauce

Sesame seeds (for serving)




Yogurt Sauce:

Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Fennel and Olive Salad:

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.


Cromlet and Assembly:

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and a seasoning mix of choice, if desired.

Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 Tbsp. oil in a skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until the other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in the skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.




From Boulder Locavore food blog

Blueberry Mint Crumble in Jars

Serves 4 


Ingredients for Filling:

3 1/2 cups fresh Blueberries, rinsed

Juice of 1/2 Lime

2 tablespoons Gluten-Free or Regular Flour+

3 Tablespoons Light Brown Sugar

1 tablespoons Granulated Sugar

3 tablespoons fresh finely chopped Mint leaves (Try out that wonderful chocolate spearmint!)


Ingredients for Topping:

½ cup Whole Rolled Oats, (not instant)+

½ cup Gluten-Free or Regular Flour+

½ cup Light Brown Sugar

6 tablespoons Unsalted Butter, melted

¼ teaspoon Kosher Salt

½ teaspoon ground Nutmeg (preferably freshly grated)



4 wide-mouth Half Pint Mason Jars



Preheat oven to 325 degrees.

Spray the insides and rim of the jars and place them on a baking sheet.

In a medium bowl, combine all of the ingredients for the filling. Spoon the filling into the jars, using the back of a mixing spoon to press blueberries down if needed to allow about ½ inch for the topping. Note: the filling will compress when cooking.

In a separate bowl, combine all of the ingredients for the topping. Spoon the topping evenly across the four jars, distributing across to the top of the filling to cover it.

Place baking sheet with jars in the preheated oven and bake for 30 minutes or until the filling is bubbly and the tops are lightly golden in color.