September 5


  • Blue Adirondack potatoes

Community Food Collaborative:

  • Okra
  • Sungold cherry tomatoes

Sion House:

  • Canary melon

Shalom Farm:

  • Garlic
  • Winterbor curly kale



From Bon Appetit; modified for fresh okra


Hoppin' John Salad with Molasses Dressing

Serves 6 to 8


1/4 cup apple cider vinegar

1/4 cup mild-flavored (light) molasses

1/4 cup olive oil

1/4 teaspoon cayenne pepper

1 1-pound bag frozen black-eyed peas (Can substitute 3 to 4 cans of black-eyed peas as well)

1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato)

2 cups 1/2-inch cubes andouille sausage (about 12 ounces)

1 1/2 cup sliced okra, patted dry and lightly sauteed

1 cup chopped red onion



Whisk first 4 ingredients in small bowl to blend; season with salt and pepper.

Cook black-eyed peas and yam in a large saucepan of boiling salted water until tender, about 8 minutes. Drain; cool. Place in large bowl. Add andouille, okra, and onion. Add enough dressing to coat and toss.



From the recipe archives of Full Belly Farm in Capay Valley, CA


Spicy Melon Salad



Canary melon, cut into 1" cubes

Chile powder, cayenne, tajin powder or other spicy powder, to taste

1/4 cup of olive oil

Salt to taste

Pepper to taste

Cherry tomatoes



Mix together the melons and tomatoes in a bowl.  In a separate bowl, combine the olive oil, chile powder, salt and pepper.  Drizzle oil over the melon and tomatoes and chill well, at least two hours.  Serve!