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.