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.