August 28


  • Sweet pepper mix

  • Tomatoes

Community Food Collaborative:

  • Zucchini


  • Sweet corn (Sunnyside Farm--Cumberland)

  • Cantaloupe (Sunnyside Farm--Cumberland)

  • Sweet basil

From Bon Appetit June 2019; modified for sweet pepper mix

Melon Panzanella

Serves 4 to 6


2 thick slices large white country-style bread, cut into 1" pieces (about 5 cups)
¼ cup extra-virgin olive oil
3 Tbsp. white balsamic vinegar
Sweet peppers, seeds, and stem removed, sliced crosswise
1 garlic clove, finely grated
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
½ small juicy ripe cantaloupe (about 1½ lb.), rind and seeds removed, flesh cut into irregular bite-size pieces (about 4 cups)
Flaky sea salt


Preheat oven to 400°. Arrange bread in an even layer on a rimmed baking sheet. On another rimmed baking sheet, arrange sliced sweet peppers in an even layer. Bake bread until golden and lightly crisped and peppers until slightly dark and soft, about 9 minutes; let cool.

Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add roasted sweet peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

Arrange salad on a platter and sprinkle with sea salt.

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

Zucchini and Corn Fritters


2-3 ears of corn with the kernels cut off the cob
1 lb. zucchini (about 2 medium), grated
1 teaspoon kosher salt
1 small onion, finely diced
1 large egg, lightly beaten
black pepper
1/2 cup flour
1/2 teaspoon baking powder
olive oil


Preheat your oven to 200º (unless you are going to serve the fritters immediately). Toss the grated zucchini with the salt and set aside for 10 minutes. Then, you want to get as much water out of the zucchini as you can. I did this by putting a small amount in some cheesecloth and wringing it out. You could also just press the water out with your hands. Put the zucchini back in the bowl, salt a tiny bit more, and add the corn, onion, egg, and pepper. In a small, separate bowl, stir together the flour and the baking powder, then stir this into the zucchini.

In a large, heavy-bottomed skillet (cast iron is best if you have it), heat 2 tablespoons of oil. Drop small bunches of the zucchini batter into the hot pan. Flatten them a bit with your spatula. Cook 3-4 minutes per side, or until golden brown. Drain them on paper towels for a minute or two to soak up any excess oil. Transfer them to a baking sheet and keep them warm in the oven until you serve them. You can also serve them right out of the skillet. These are definitely best eaten as quickly as possible!