July 3


  • Green beans

Shalom Farms:

  • Green cabbage

  • Cherry tomatoes

Meadow Acre Gardens:

  • Basil

Local Food Hub:

  • Corn


  • Red raspberries

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

Warm Green Bean Salad


1/2-pound green beans
2 ears of sweet corn
1-cup cherry tomatoes (halved) or other diced tomatoes if available
1/3-pound of almonds
ponzu (Can substitute soy sauce or tamari with a little bit of lime/lemon juice mixed in if ponzu unavailable)
Safflower or olive other oil - 2 tablespoons
2-3 tablespoons of chopped chives


If you are using sweet corn, cut the corn off the ear, and blanch it for 1 or 2 minutes. Blanch the green beans as well — just 3 or 4 minutes — so that they are still pretty firm. Drain the vegetables and put them in a bowl.

Pulverize the almonds in a blender or Vitamix until you have a mix of powder and chunks. Mix several tablespoons of the ponzu with the oil in a separate bowl.

Combine all of the vegetables with the almonds and toss in the ponzu/olive oil dressing. Taste it and add more ponzu if needed. Garnish with the chives.

From Food and Wine Magazine August 1996

Raspberry Dressed Coleslaw

Serves 8


Scant 1/4 cup fresh raspberries

3 tablespoons raspberry vinegar (Can substitute with sherry or balsamic vinegar if raspberry vinegar unavailable. Add more fresh raspberries for a more raspberry flavor!)

3 tablespoons finely chopped fresh tarragon

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons olive oil

3/4 pound red cabbage, thinly sliced

3/4 pound green cabbage, thinly sliced


In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.

In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

From Martha Stewart Living

Raspberry Buckle

Serves 8


1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 containers (1/2 pint each) raspberries (2 3/4 cups)
Confectioners' sugar, for dusting (optional)
Whipped cream, (optional)


Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.

Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of the cake comes out clean and the top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.