July 13


  • Mixed summer squash
  • Suyo Long cucumber


  • Patty Pan squash
  • Garlic Chives

Sunnyside Farm

  • Cantaloupe
  • Poblano Peppers

Origins Farm

  • Heirloom Tomatoes


From Feastingathome.com

Stuffed Poblano Peppers with Creamy Avocado Cilantro Sauce

Serves 2 to 4


Whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1/2 sweet potato- 1 Cup, small dice
1/2 corn on the cob, shucked, kernels cut
1/2 C finely diced onion
2 garlic cloves- rough chopped
1/2 C cooked black beans
2 to 3 T crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1/2 T Cumin
1 tsp coriander

1/4 tsp chile powder

1/4 tsp kosher salt
 2 to 3 T chopped cilantro

Avocado cilantro sauce:
1/3 C Avocado
2 to 3 T cilantro
1/3 C water- plus more as needed
1/4 teaspoon kosher salt
1/2 tsp coriander
1 T lime juice
1 garlic cloves
cracked pepper

Preheat oven to 400F. Scrub the sweet potato, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!

From Aeriskitchen.com

Garlic Chive and Cucumber MuChim

Serves 2

Main Ingredients

  • 1 Handful Garlic Chives
  • ⅓ Cucumber
  • ¼ Onion

Seasoning Ingredients

  • 2½ tsp Red Pepper Powder
  • ½ Tbsp Fish Sauce
  • ½ Tbsp Apple Vinegar
  • ½ tsp Sugar
  • ½ tsp Sesame Oil
  • 1 tsp Sesame Seeds


Prepare 1 handful of garlic chives. Remove any bad parts and then wash them. Cut the garlic chives into 2 inch pieces. Cut ⅓ of a cucumber into quarter inch pieces. Cut ¼ of an onion thinly. In a bowl, add the garlic chives, cucumbers, and the onion. Add 2½ tsp of red pepper powder, ½ Tbsp of fish sauce, ½ Tbsp of apple vinegar, ½ tsp of sugar, ½ tsp of sesame oil, and 1 tsp of sesame seeds. If you like the fish sauce, you can substitute salt water. I like sour side dishes, so it is a little sour, so you might want to adjust the amount of vinegar. Mix all of the ingredients together.