June 6

Community Food Collaborative:

  • Gold/red beets
  • Red sails butter lettuce
  • Mixed summer squash (zephyr, yellow straightneck, zucchini)

Sion House:

  • Cherokee purple tomatoes


  • Baby fennel

Blue Eden Farm:

  • Blueberries



From Bon Appetit August 2014


Summer Squash Slaw with Feta and Toasted Buckwheat

Serves 4



¼ cup buckwheat groats

Summer squash, julienned on a mandoline or with a knife

2 scallions, thinly sliced

¼ cup coarsely chopped fresh mint

1 teaspoon coarsely chopped fresh marjoram or oregano

3 tablespoons olive oil

Kosher salt, freshly ground pepper

1 tablespoon fresh lemon juice

4 ounces feta, thinly sliced



Toast buckwheat in a large, dry skillet over medium-high heat, tossing often, until fragrant, about 4 minutes. Transfer to a plate; let cool.

Toss squash, scallions, mint, marjoram, oil, and lemon juice in a large bowl; season with salt, pepper, and more lemon juice, if desired. Add feta and toasted buckwheat and toss gently to combine.



From Full Belly Farm's recipe archives in Capay Valley, CA


Chilled Beet and Buttermilk Soup



4 to 5 medium beets (4 cups chopped cooked)

1 cup unsweetened apple juice

2 cups buttermilk

1 tablespoon minced fresh dill

1/4 cup minced scallions or chives



Simmer the beets in water for about 40 minutes, until they easily pierce with a knife. Drain them and rinse them with cold water. When they have cooled, squeeze them with your hands and their skins will slide off easily. Cut off the stem and chop. In a blender or food processor, combine beets, apple juice and buttermilk and puree until smooth. Transfer to a bowl and stir in the dill and scallions. Refrigerate for at least 2 hours. Add salt to taste.