September 13

Local Food Hub:

  • Cippolini onions (Fields Edge Farm--Floyd County, VA)


  • Edamame 
  • Aji dulce and shishito peppers
  • Red kuri squash (Janice McKinney--Amelia County, VA)

Sion House:

  • Bok choy


  • Honey crisp apples (Chris Baugher in Aspers, PA)


From Farm Fresh to You




Serves 4 to 6 





1 medium red kuri winter squash, cut into six pieces

1 tablespoon olive oil

1/2 teaspoon sea salt

1/4 teaspoon cracked pepper

2 ½ cups kale, deveined and coarsely chopped

1 ½ cups cannellini beans, cooked* or canned (rinsed and drained)

¼ cup red onion, minced

1 tablespoon parsley, minced

2 tablespoons basil, minced

¼ cup feta or goats’ cheese



2 tablespoons olive oil

1 tablespoon lemon juice

Lemon zest from one lemon

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/4 teaspoon whole grain mustard

1 teaspoon honey or maple syrup



Preheat oven to 400 degrees F. 

Using a sharp knife, cut the squash in half from top to bottom, scoop out and discard the seeds and string. Then cut each half into three even pieces.

Rub each piece with olive oil, then sprinkle with salt and pepper. Place in a baking dish or sheet pan and roast for 30 to 40 minutes or until tender. 

Remove from oven and let cool slightly.

In a separate large bowl, combine the kale with the cannellini beans, red onion, parsley and basil.

While the squash is roasting, whisk together all the dressing ingredients until frothy. Set aside.

Pour some of the dressing over the kale mixture and toss until well coated.

When the squash is cooled a bit, place the kale mixture on each piece evenly, drizzle a little more dressing over the top and sprinkle with goats’ cheese.


From The Purple Carrot


Soba Noodles with Bok Choy and Edamame


Serves 2



12 ounces baby bok choy

6 ounces carrots

1 scallion

Fresh ginger


1 tablespoon vegetable oil

1/4 teaspoon red chile flakes

6 ounces soba noodles

1 tablespoon sesame oil

1 tablespoon tamari

1 cup edamame




Bring a large pot of water to a boil and salt it. Rinse the bok choy, carrots, and scallions. Trim the bok choy and slice it crosswise into ribbons. Peel the carrots and slice them crosswise into coins. Trim and chop the scallions; reserve. Peel and chop the ginger and enough garlic to measure a scant teaspoon.

Put the oil in a large skillet over medium-high heat. When it’s hot, add the ginger and garlic and cook, stirring frequently until they’re fragrant, 1 to 3 minutes; add 1/8 teaspoon chile flakes (you’ll have extra), stir once, and then add the bok choy and carrots. Stir once again and remove the pan from the heat.


Add the noodles to the boiling water. Start tasting them after 3 minutes; they should be tender but not mushy. Remove about 1 cup of the cooking water and reserve. When the noodles are done, drain them into a colander and toss with the sesame oil. Return the skillet to the heat, add 1⁄4 cup reserved cooking water, and stir to scrape up any browned bits from the bottom of the pan. Cook the vegetables, adding a little more of the cooking water if necessary to prevent them from burning, until the bok choy is bright green, 5 to 10 minutes.

Add the noodles, tamari, and edamame and cook, stirring and adding just enough cooking water to keep everything from sticking, until the noodles are hot, no more than 1 minute. Taste and adjust the seasoning, adding some salt, pepper, and chile flakes if you’d like. Garnish with the scallions and serve hot or at room temperature.

September 6


  • Green bell peppers
  • Asian eggplant


  • Okra
  • Red currant and Juliet cherry tomatoes
  • Spaghetti squash

Windy Hill:

  • Globe eggplant


  • European prune plums


From Bon Appetit November 2014


Curried Spaghetti Squash Fritters


Serves 20


Yogurt Sauce:

½ English hothouse cucumber, grated

½ cup plain Greek yogurt

½ teaspoon finely grated lime zest

1 tablespoon fresh lime juice

1 teaspoon brown mustard seeds

Kosher salt




1 medium spaghetti squash (about 3 pounds)

½ onion, grated

1 large egg, beaten to blend

¼ cup chickpea flour

1 teaspoon curry powder

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

Vegetable oil (for frying; about 3 cups)

Flaky sea salt (such as Maldon)



Yogurt Sauce:

Mix cucumber, yogurt, lime zest, lime juice, and mustard seeds in a small bowl; season with salt.


Preheat oven to 375°. Pierce squash all over with a knife to vent. Roast on a rimmed baking sheet, turning every 20 minutes, until tender (knife will easily slide through), 60–90 minutes.

Let cool slightly. Halve lengthwise and scoop out seeds; discard. Scrape flesh with a fork to remove in long strands. Using a clean kitchen towel, wring out excess liquid from squash.


Mix squash, onion, egg, chickpea flour, curry powder, kosher salt, and cayenne in a medium bowl.

Pour oil into a large skillet, preferably cast iron skillet, to a depth of ½" and heat over medium-high until oil bubbles immediately when a bit of squash mixture is added. Working in batches, scoop heaping tablespoons of squash mixture into skillet, pressing down with a spatula to flatten. Cook until golden brown, about 3 minutes per side. Transfer to paper towels to drain; sprinkle with sea salt.

Serve fritters with yogurt sauce alongside for dipping.



From Holy Cow Vegan food blog



Serves 6


Okra, cut into thin rounds

Small round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender)

1/2 TBSP vegetable oil

1 TBSP grated ginger

1 green chili pepper like serrano or jalapeno (optional -- you also add Harissa at the end and that has plenty of heat. If you had to pick one, pick the Harissa)

1/2 large sweet potato, diced

1/2 large onion diced

1 tomatoes, pureed

1TBSP tomato paste (tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)

1/3 Cup peanut butter (I like using smooth but use chunky by all means for more texture to your stew)

1/4 Cup peanuts

2 1/2 cups vegetable stock. Use water in a pinch

1/2 TSP paprika

1/8 TSP fenugreek seeds

1 TBSP coriander seeds

1 TSP cumin seeds

1/2 Cup Harissa paste

Salt to taste



Powder the fenugreek seeds, coriander seeds and cumin seeds and set aside.

In a large pot, heat the oil.

Add the onions and saute over medium heat for about 7-8 minutes until they're soft.

Add the ginger and stir to mix, about thirty seconds, then add the powdered spices and the tomato paste.

Cook, stirring occasionally until the tomato paste is almost dry. Add the tomato puree, paprika, peanut butter and vegetable stock.

Stir until everything's well combined. Add all the vegetables and peanuts and bring the stew to a boil.

Cover, turn the heat to low and let the stew cook 30 minutes or until all the vegetables are really tender. Add more water or vegetable stock if the stew gets really thick.

Stir in the harissa, a little at a time, until you have the heat you desire. Add salt to taste.

Serve hot with rice or quinoa.

August 30



  • Heirloom tomatoes
  • Corn (Sunnyside Farm--Cumberland, VA)
  • Braising mix (Green chard and Italian dandelion greens)
  • Padron peppers

Windy Hill:

  • Red and Gold potatoes


  • Concord grapes


From recipe archives from Fully Belly Farm in Capay Valley, CA; modified for braising greens


Spicy Indian Potatoes with Greens and Chickpeas



4 medium potatoes, cubed

2 Tbsp olive oil

2 Tbsp ground cumin

1 Tbsp ground coriander

2 tsp garam masala (optional)

1 tsp turmeric

Freshly ground black pepper to taste

1 tsp salt

1 - 2 tsp cayenne pepper (Try throwing in a few Padron peppers for a smoky heat!)

8 cloves garlic, minced

1 Tbsp grated fresh ginger

1 medium onion, finely chopped

2 Tbsp lemon juice

1 - 15 oz. can chickpeas

Braising greens



Boil the potatoes in a pot of salt water until they are almost cooked through, about 10 minutes. Drain and leave to cool. 

Heat the olive oil in a very large skillet or a soup pot. Add the cumin, coriander, garam masala (optional), turmeric, black pepper, salt, cayenne pepper and stir, then quickly add the garlic, ginger and onions. Sauté until the garlic and onions are tender, about 4-5 minutes. Add the potatoes and chickpeas. Mix together well, until potatoes and chickpeas are thoroughly coated, but be careful not to let the potatoes break down too much. Drizzle the lemon juice over the potato mixture and stir. Add the spinach and continue sautéing until the spinach wilts, about 2-3 minutes. Serve hot.


From Deep Run Roots cookbook by Vivian Howard


Boiled in a Big Pot with Coconut Ginger Butter



Corn, shucked

1 TSP sea salt

2 TBSP chopped scallions

1 TBSP chopped mint


Coconut Ginger Butter:

Makes 1/2 cup

3 TBSP unrefined coconut oil, at room temperature

3 TBSP butter, at room temperature

1 TBSP plus 2 teaspoons fresh ginger, grated on a Microplane

Zest of 1 orange

1 TSP lemon juice

1/4 TSP salt

2 dashes hot sauce



Make the butter:

In a small bowl, combine all the ingredients and mix well with the back of the spoon. You could use a mixer or food processor for this part, but if everything is truly room temperature, you shouldn't need to. 

Set the butter aside at room temperature til you're ready to use it. Typically I preach that you should make compound butter in advance, chill them, and bring them out to use on a whim, but fresh ginger loses something shortly after it's been grated or minced. 


Cook and serve corn:

Bring a large pot of heavily salted water up to a boil. Meanwhile, using a sharp knife, cut a notch in the center of each cob. Grab both ends and break the cob in half. For boiling, I just think half cobs are easier to deal with. 

Drop the cobs into boiling water just before people are ready to eat. Boil them for 3 to 5 minutes, depending on how tender the corn is, and drain them well. It's important to get as much water off the corn as you can. Add the hot corn, salt, and half the Coconut Ginger Butter to a bowl and toss it around madly so that the butter melts all over the cobs. Stack the corn on a platter; top with more butter if you like. Finish with scallions and mint. 





August 23



  • Green beans
  • Lunchbox peppers
  • Mixed cherry tomatoes

Sion House:

  • English cucumbers


  • White peaches (Hanover Peach Farm--Hanover, VA)


  • Eggplant (Sunnyside Farm--Cumberland, VA)



From recipe archives of Full Belly Farm in Capay Valley, California


Eggplant Tartine with Tomatoes, Olives and Cucumbers



Eggplant, cut into 1/4 inch rounds.

3 Tablespoons olive oil

Salt and Pepper

1 cucumber

1 large tomato (or 2 or 3 smaller tomatoes), cut into small chunks (Try the mixed cherry tomatoes for a sweet burst of flavor!)

1/2 of an onion, chopped

5 large green olives, pitted and slivered

1 Tablespoon capers

2 Tablespoons fresh oregano, chopped

3 Tablespoons red wine vinegar

Pinch of red pepper flakes (optional)



Center a rack in the oven and preheat the oven to 375°. Line a baking sheet with parchment.  Put your eggplant slices on the lined baking sheet and brush with a bit of olive oil.  Season with salt and pepper and roast for about 45 minutes or until tender all the way through.  Cool the eggplant completely.  Cut your cucumber into very thin slices with a mandolin.  (I am lazy and just chop it into half moons.  This works too!) In a large bowl, toss together the tomatoes, onion, garlic, olives, capers and oregano.  Whisk together the vinegar and a tablespoon of olive oil.  Poor the dressing over the vegetables and toss well.  Season with the red pepper flakes, salt and pepper.  Arrange the eggplant on a platter, and spoon the tomato salsa over it. Toss the cucumber slices with a drizzle of oil and strew them over the top.  Sprinkle with a little salt.


From Bon Appetit November 2015


Blistered Green Beans with Tomato-Almond Pesto


Serves 4



Pint of cherry tomatoes

1/8 cup unsalted, roasted almonds

1 garlic clove, grated

1 tablespoons olive oil

1 tablespoons Sherry vinegar or red wine vinegar

1/2 teaspoon paprika

Pinch of cayenne pepper

Kosher salt, freshly ground pepper

1 1/5 teaspoons vegetable oil

Haricots verts or green beans, trimmed



Preheat oven to 450°. Roast tomatoes on a rimmed baking sheet, turning once, until blistered and lightly charred, 15–20 minutes. Let cool slightly. Finely chop almonds in a food processor. Add garlic, olive oil, vinegar, paprika, cayenne, and half of tomatoes; pulse to a coarse pesto consistency. Season with salt and pepper.

Heat 1½ tsp. vegetable oil in a large skillet over medium-high. Add half of beans; cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing occasionally, until tender, 7–9 minutes; season with salt and pepper. Spread beans out on a platter; let cool. Repeat with remaining vegetable oil and beans.

Toss beans with pesto; season with salt and pepper if needed. Add remaining tomatoes and transfer to a platter.

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.