August 2



  • Mixed cherry tomatoes


  • Dulcina flat beans
  • Jimmy Nardello frying peppers
  • Mixed summer squash (yellow + zucchini) (Sunnyside Farm--Cumberland, VA)

Windy Hill:

  • Carrots



  • Nectarines (Saunders Brothers--Piney River, VA)


From The Boston Globe: Food News and Recipes; August 2009; modified for Jimmy Nardello frying peppers


Sauteed Corn and Green Bean Succotash


Serves 4



Salt and pepper, to taste

1/2 pound Romano beans or green beans, ends trimmed, beans cut into 1-inch pieces

2 tablespoons olive oil

4 ears corn, shucked, kernels sliced off with a paring knife

1/2   cup summer squash, cut into cubes

Cherry tomatoes, quartered 

1/4    LB Jimmy Nardello peppers

1 large red onion, cut in 1/2-inch dice

3 scallions, trimmed and thinly sliced (keep white and green parts separate)

3 tablespoons chopped fresh parsley

1 tablespoon unsalted butter, cut into pieces




Remove the stems and seeds from peppers. Preheat the broiler. Put the peppers, skins up, in an oiled, shallow baking pan. If you wish you can lightly oil the peppers as well. Broil them 2 inches from the heat until softened. You do not need to remove the skins after roasting. Cut the peppers lengthwise into 1/4 inch strips. Set aside. 


While peppers are roasting, bring a saucepan of salted water to a boil. Add the beans and cook for 2 minutes or until they are bright green and just tender. Drain and cool under running water.


In a large skillet over medium heat, heat the oil. Add the corn and onion, sprinkle generously with salt, and cook, stirring occasionally, for 3 minutes or until the corn turns opaque and the onion starts to soften.


Add the beans, summer squash and white scallions. Cook, stirring, for 2 minutes or until they start to brown.


Stir in the parsley, green scallions, butter, cherry tomatoes, peppers, and a generous sprinkle of salt and pepper. Toss until the butter melts. 



From Eating Local: The Cookbook Inspired by America's Farmers by Janet Fletcher


Carrot-Zucchini Bread with Candied Ginger


Makes 2-8 inch loaves



Nonstick cooking spray, for preparing the pan

3 cups sifted unbleached all-purpose flour

1 1/2 TSP ground ginger

1 1/2 TSP ground cinnamon

1 TSP baking soda 

1/4 TSP baking powder

1 TSP kosher or sea salt

1/2 cup minced candied ginger

3 large eggs

1 cup canola oil

1 3/4 cups sugar

2 TSP vanilla extract

1 cup carrots, peeled and grated on the large holes of a box grater

1 cup zucchini, grated on the large holes of a box grater




Preheat the oven to 325 F. Coat two 8 1/2 by 4 1/2 by 2 3/4-inch loaf pans with nonstick cooking spray. 

Sift together the sifted flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt and candied ginger. 

In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini. 

Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon until just blended. Divide the batter evenly between the two prepared pans. 

Bake until the breads are well risen and firm to the touch, and a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pans on a rack for 10 minutes, then invert and finish cooling right side up on the rack.