August 3

Tricycle Gardens:

  • Rainbow carrots
  • Heirloom tomatoes
  • Green/Purple string beans

Dodd's Acres:

  • Tomatillos


  • Poona Kheera cucumberse

Saunder's Brothers:

  • Yellow peaches


From BiRite Market's Eat Good Food

Stone Fruit Galette

Makes 1-10 inch galette




1 1/4 oz (2 1/2 cups) all-purpose flour, more for rolling

12 TBSP (6 oz) cold, unsalted butter; cut into 1/2 inch pieces

1 TSP sugar

1/4 TSP kosher salt

1/2 cup ice-cold water, more as needed



1/2 cup plus 2 TBSP sugar

2 TSP all-purpose flour

1 TSP finely grated lemon zest

Kosher salt

3 cups pitted, sliced peaches, nectarines or plums. or a mixture (about 1 1/4 lb whole fruit)

1 TSP freshly squeezed lemon juice  (about 1/2 lemon)

1 egg white, beaten



For dough:

Place the flour. butter, sugar and salt ina bowl of a stand mixer* and freeze for 30 minutes. Take the bowl from the freezer and put it on the mixer with the paddle attachment. Mix on low speed until it resembles a crumbly meal with the biggest pieces about the size of a pea, about 2 minutes. With the motor running, drizzle in the water, 1 tablespoon at a time. You may need a little more or less than 1/2 cup; use just enough for the mixture to come together into shaggy clumps. Stop mixing as soon as you acheive this consistency. Dump the dough onto a large piece of plastic wrap and use your hands to press and shape the dough into a 7 inch disk. Wrap in plastic wrap and chill for at least 1 hour or overnight. Position a rack in the center of the oven and heat to 400 degrees F. Line a large baking sheet with parchment or a nonstick liner. 

*Can substitute with hand blender OR by hand, stirring vigorously. 


To make the filling:

Combine the 1/2 cup sugar, the flour, the zest and a pinch of salt in a large bowl and whisk to combine. Add the fruit to the bowl, along with the fresh lemon juice. Toss to combine and set aside. Take the dough from the fridge and put on a lightly floured work surface. Roll the dough into a 1/8 inch thick round, about 17 inches across. Loosely roll up around the rolling pin and unroll onto baking sheet. Put the fruit mixture in the center of the dough, leaving a 3 inch rim all around. Fold the excess dough up and over the fruit, overlapping as neccessary. Brush the shaped dough with the egg white sand sprinkle with remaining 2 TBSP sugar. Bake until the crust is golden and the fruit is tender, 45 to 55 minutes. Let rest on the baking sheet for 20 minutes before serving. *


*For variety in color and flavor, you can replace up to 1 cup of the stone fruit with an equal amount of fresh blueberries. 



Spicy Cold Tomatillo Soup



  • 1/2 pound tomatillos, hulled and washed
  • 1 1/2 garlic cloves
  • 1/2 serrano chile
  • 1/2 cup cucumber, peeled, seeded, and roughly chopped
  • 2 TBSP roughly chopped onion
  • 2 TBSP roughly chopped cilantro
  • 1/4 cup homemade or low-sodium canned chicken stock, skimmed of fat
  • 1/2 tablespoon fresh lime juice
  • 1/4 teaspoon coarse salt
  • 1/4 cup plain nonfat yogurt
  • 1/4 cup water
  • 1 small avocado, peeled, pitted, and cut into 1-inch cubes, for garnish
  • Directions:
  • Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.

  • Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, and salt; blend until mixture is smooth. Add yogurt and the water; process until they are just combined.

  • Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours. To serve, ladle into bowls; garnish with avocado.