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.