September 12


  • Pac choi
  • Green and Carminat purple beans
  • Red slicer tomatoes

Shalom Farms:

  • Collard greens

Community Food Collaborative:

  • Summer squash (yellow crookneck and zephyr)


  • Concord grapes (Wenger's Vineyard in Waynesboro, VA)


From Bon Appetit March 2017; modified for pac choi


Kare-Kare with Beans, Pac Choi, and Eggplant


Serves 4



2 TBSP achiote (annatto) seeds (Can substitute 1/2 turmeric and 1/2 paprika, if achiote not available)

2 TBSP black peppercorns

3 TBSP dried bay leaves

2 tablespoons (or more) vegetable oil, divided

2 1/2 pounds oxtails (Try substituting with mushrooms or seitan for a vegan/vegetarian substitute!)

Kosher salt, freshly ground pepper

1 medium onions, 1 coarsely chopped, 1 thinly sliced

1 large carrots, peeled, coarsely chopped

2 celery stalks, coarsely chopped

1/2 pound shiitake mushrooms, stems removed, coarsely chopped

1/2 cup dry white wine

3 garlic cloves, coarsely chopped

1/2 cup chopped garlic chives or 1 small leek, white and pale green parts only, thinly sliced

2 medium pac choi, quartered

1 small Japanese eggplant, halved lengthwise, cut into 2-inch pieces

1 small taro root, peeled, cut into 2-inch pieces (optional)

1/2 pound green beans, trimmed, cut into 4-inch pieces

1/3 cup creamy natural peanut butter

Crushed unsalted, roasted peanuts, sliced red chile, and shrimp paste (for serving)



Bundle achiote seeds, peppercorns, and bay leaves in cheesecloth and tie closed with kitchen twine; set sachet aside.

Preheat oven to 225°. Heat 1 Tbsp. oil in a large Dutch oven or wide heavy pot over medium-high. Season oxtails generously with salt and pepper. Cook half of oxtails until browned all over, 8–12 minutes; transfer to a platter. Add 1 Tbsp. oil to pot; cook remaining oxtails. Pour off all but 3 Tbsp. fat from pot. (If pot is scorched, clean and start with 3 Tbsp. fresh oil.)

Return pot to medium-high heat. Cook chopped onion, carrots, celery, and mushrooms, stirring often, until lightly browned and very soft, 12–15 minutes. Add wine; cook, scraping up any browned bits, until almost completely evaporated, about 5 minutes. Add 2 quarts water and reserved sachet. Bring to a vigorous boil; cook 1 minute. Return oxtails to pot (add water if needed to just cover). Reduce heat so liquid is simmering gently, cover, and transfer to oven. Braise, checking every 2 hours and adding more water if needed to keep oxtails barely submerged, until meat is just about falling off the bone, 6–8 hours. Let cool. Skim off fat; discard. (Or, ideally, chill overnight and scrape off fat before proceeding.)

Remove oxtails from pot; pull meat from bones. Discard bones (or save some meaty bones for serving). Strain braising liquid into a large bowl. You should have 6–8 cups; simmer to reduce further or add water if needed. Discard solids.

Clean pot and heat remaining 2 Tbsp. oil over medium. Cook sliced onion, garlic, and garlic chives, stirring often, until onion is translucent, about 5 minutes. Add pac choi, eggplant, taro (if using), and long beans; cook, stirring often, until just beginning to soften, about 5 minutes. Add braising liquid and bring to a simmer; season with salt. Cook until vegetables are halfway tender, 6–8 minutes. Stir in peanut butter to dissolve, then add meat. Cook just until meat is heated through, vegetables are tender, and flavors have melded, about 5 minutes. Season with more salt if needed.

Divide kare-kare among bowls; top with peanuts and red chile. Serve with shrimp paste.



From Get me in the Kitchen! food blog February 2016; modified for slicer tomatoes


Marsala Braised Collard Greens with Tomatoes & Yellow Squash


Serves 4



Olive oil

3 cloves garlic, diced

1/2 onion, sliced


Ground black pepper

1-pint mushrooms, sliced

1  yellow squash, sliced

1 to 2 medum slicer tomatoes, coarsely chopped

1-2 lbs collard greens cut into thirds

1 cup chicken broth

1 1/2 cups Marsala wine

2 tbsp butter

1 tbsp Italian Seasoning OR create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.

2 tbsp flour

Parmesan cheese



If you prefer, you can strip away the stems of the collard greens, however, I like them and keep them on. cut them into 1-inch pieces if you prefer.

In a large, deep, coverable frying pan, saute garlic and onion in 2 tbsp olive oil with a pinch of salt and pepper on medium high heat for 2 minutes until onions become translucent.

Add the mushrooms, yellow squash, and tomatoes and sauté for another 3 minutes or so.

Add the Collard greens, chicken broth, Marsala wine, butter, Italian Blend or substitute spices, ½ tsp of pepper, ½ tsp of salt.

Cover and bring to a boil, then lower heat to medium-low to simmer.

Once the collard greens have wilted and shrunk (about 10 minutes or so), uncover and stir to make sure everything is incorporated. Re-cover and simmer for an additional 45 minutes.

Stir in 2 tbsp of flour to thicken the sauce. Stir until fairly smooth, try to get all lumps out. Cover and let simmer for another 3-5 minutes until it thickens.

Let sit 5 minutes before serving and top with parmesan cheese.

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!

August 29



  • Heirloom tomatoes
  • Green bell and lunchbox peppers

Community Food Collaborative:

  • Baby leaf lettuce salad mix 
  • Asian eggplant
  • Cucumbers


  • Red raspberries


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


Tomatoes with Crisp Fried Eggplant and Burrata



All-purpose flour, for dredging

3 large eggs, well beaten

2 cups fresh breadcrumbs

Asian eggplant, cut into 1/2 inch slices

Heirloom tomatoes, cut into quarters

2 tablespoons extra virgin olive oil

1 cup basil leaves, half of them torn 

coarse sea salt and freshly ground pepper

Vegetable oil, for frying

1 ball burrata (or fresh mozzarella)



Place flour, eggs, and breadcrumbs in three separate and wide shallow bowls.  Working with one eggplant slice at a time, dredge in flour, then dip in egg and then into the breadcrumbs.  Transfer to a wire rack set in a rimmed baking sheet and refrigerate for 30 minutes.  Toss the tomatoes with olive oil and torn basil, and season with salt and pepper.  Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering.  Add some eggplant slices (don’t overcrowd them) and fry, flipping once until deep golden brown and crunchy (about 2 minutes per side).  Adjusting your heat as necessary.  Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt and pepper (be generous with your salt!)  Discard your oil and add new oil for frying the remaining eggplant.  Arrange the eggplant and tomatoes on a platter.  Cut the burrata ball in half, place next to the tomatoes and season with salt and pepper.  Scatter the remaining basil on top.



From Bon Appetit, August 2015; modified for red raspberries


Raspberry-Cucumber Salad with Lemon Cream


Serves 4




Cucumbers, sliced

½ teaspoon ground cardamom

Kosher salt

3 teaspoons sugar, divided

½ cup crème fraîche

1 teaspoon fresh lemon juice

¼ cup unsalted, roasted pistachios

Pinch of cayenne pepper



Toss raspberries, cucumbers, cardamom, a pinch of salt, and 1 tsp. sugar in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.

Meanwhile, mix crème fraîche, lemon juice, remaining 2 tsp. sugar, and a pinch of salt in a small bowl; set lemon cream aside.

Pulse pistachios, cayenne, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you’ll end up with nut butter).

Divide fruit salad among plates and spoon reserved lemon cream over; sprinkle with ground seasoned pistachios.

Do Ahead: Lemon cream can be made 8 hours ahead. Cover and chill.

August 22


  • Mixed cherry tomatoes

Local Food Hub:

  • Tomatillos (Wayside Produce--Rockingham County)
  • Cippolini onions (Field's Edge--Floyd County)

Bowtie Farm:

  • Lettuce

Sion House:

  • Mini watermelon

Community Food Collaborative:

  • Butternut squash



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


Warm Butternut Squash and Chickpea Salad




1 medium butternut squash, peeled, seeded and cut into 1 1/2 inch pieces

1 medium garlic clove, minced

1/2 teaspoon ground allspice

2 tablespoons olive oil

15 ounces canned chickpeas, drained and rinsed

1/4 cup of medium red onion, finely chopped (Try caramelizing the cippolini onions and adding them to the salad!)

1/4 cup coarsely chopped fresh cilantro or parsley



For the dressing:

1 medium garlic clove, minced

1/4 cup lemon juice

3 tablespoons well-stirred tahini

2 tablespoons water

2 tablespoons olive oil, plus more to taste



Preheat oven to 425º

In a large bowl, combine the butternut, garlic, allspice, olive oil and a few pinches of salt.  Toss the squash pieces until evenly coated.  Roast them for 25 minutes or until soft.  Remove from the oven and cool.

Make the dressing: whisk the garlic and lemon juice in a small bowl.  Add the tahini and whisk to blend.  Add the water and olive oil, whisk well, and taste for seasoning.  Thin with a little water if necessary.

Combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl.  Either add the tahini dressing to taste and toss carefully, or serve the salad with the dressing on the side.




From Bon Appetit September 2014


Charred Romaine with Tomatillo Dressing


Serves 4



Tomatillo dressing:

¼ medium white onion, quartered

1 small tomatillo, husk removed

1 jalapeño, sliced, seeds removed

1 garlic clove

¼ avocado, chopped

¼ cup chopped fresh cilantro leaves

¼ cup olive oil

1 tablespoon fresh lime juice

Kosher salt and freshly ground black pepper

Salad and assembly:

1 small poblano chile (Use up that poblano from last week!)

2 heads of romaine lettuce, outer leaves removed, halved lengthwise

2 tablespoons olive oil

Kosher salt

1 avocado, chopped

¼ medium white onion, finely chopped

1 tablespoon fresh lime juice

2 oz. Cotija cheese, finely grated

1 tablespoon chopped cilantro stems



Tomatillo dressing:

Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool. Drain, reserving cooking liquid.

Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.


Salad and assembly:

Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.

Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.

Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stem over.

August 15


  • Pattypan squash

Local Food Hub:

  • Purple fingerling potatoes


  • Yellow peaches (Hanover Peaches--Hanover, VA)


  • Poblano peppers

Sion House:

  • Heirloom tomatoes

Community Food Collaborative:

  • Basil


From Tasty Kitchen food blog June 2013


Grilled Poblano Fingerling Potato Salad 


Serves 4



Fingerling Potatoes, Cut In 1/2 Lengthwise

1 small Red Bell Pepper

1 whole Poblano Peppers

1 small Jalapeno Pepper

Canola Oil For Grilling

1 Lime, Zest And Juice

1 Tablespoons Apple Cider Vinegar

1 Tablespoons Agave

1/2 cup Vegenaise Mayonnaise Or Any Mayonnaise Of Your Choice

1/2 teaspoon Salt

Pepper To Taste

2 stalks Celery, Chopped 1/4 Inch Dice

1/4 cups Chopped Cilantro

 1 small Red Onion, Diced

2 whole Scallions, Cut On Bias



In a large stockpot add fingerling potatoes and fill the pot with cold water until potatoes are covered by two inches. Turn on high and add a nice pinch of salt. When water starts to boil turn down heat to a simmer and gently stir. Potatoes should be ready a few minutes after the water has boiled. Check by piercing the potatoes with the tip of your paring knife. You want the knife to go through the potatoes easily and then taste to double check. Keep checking about every minute until potatoes are tender. This should take about 15-20 minutes from start to finish. When done, carefully pour potatoes into a colander and rinse with cold water to stop residual cooking.

Preheat a grill pan to medium-high heat. Brush fingerlings and all three types of peppers with canola oil. Sprinkle with salt and pepper to taste. Put them onto the hot grill and grill on all sides until you have nice grill marks, about 5-7 minutes a side.

Place peppers in a bowl and cover tightly with plastic wrap. Allow them to cool for around ten minutes. Also, let grilled potatoes cool to room temperature on a sheet pan.

With your hand or a paring knife carefully remove the charred skin off of the peppers. Don’t worry about removing all the skin—it’s okay to have some skin on there. (I always wear gloves when working with hot peppers.) Remove the stem and seeds from the peppers. Dice the red bell pepper into 1/4 inch dice and set aside.

In a blender add poblanos and jalapeno, lime zest and juice, vinegar and agave. Blend until smooth.

In a large bowl add Vegenaise, blended poblano mixture, salt, and pepper and mix with a whisk until smooth. Add bell peppers, celery, cilantro, red onion, scallions and fingerling potatoes. With a spatula carefully fold everything together until incorporated. Cover with plastic wrap and refrigerate until ready to serve.

Always check for seasoning before serving.



From Fake Food Free food blog June 2010


Patty Pan Squash Stuffed with Basil Orzo


Serves 2



2 medium Patty Pan squash

Olive oil

1 cup orzo, cooked and cooled

2 tablespoon whole milk ricotta cheese

2 tablespoon Romano cheese, grated

6 fresh basil leaves, chopped

¼ teaspoon sea salt

1/8 teaspoon black pepper



Preheat the oven to 400 degrees F. Trim the stem off the squash to create a flat surface. Coat them in olive oil and place them stem side down in a baking dish. The bake time will vary greatly depending on the size of the Patty Pan. I had two, one smaller than the other. The smaller cooked in 30 minutes and the larger took 40 minutes. Insert a fork in the flesh to ensure that it is tender and remove from the oven. Set aside until cool enough to handle.

In a bowl mix together the orzo, cheeses, basil, salt, and pepper. Set aside.

August 8


  • Green beans
  • Green pears

Blenheim Organics:

  • Black-eyed peas
  • Juliet tomatoes

Community Food Collaborative:

  • Shishito peppers


  • Corn (Sunnyside Farm--Cumberland, VA)


From The Cooking Channel (The Real Girl's Kitchen)


Shishito Peppers with Soy-Ginger Sauce


Serves 2



Shishito peppers

2 tablespoons sesame oil 

3 tablespoons soy sauce 

1 tablespoon mayonnaise

1 teaspoon grated ginger 

1 teaspoon honey 

1 teaspoon lime juice 

1 teaspoon toasted sesame oil

1/2 teaspoon chile paste 

1 teaspoon sea salt 



Heat a cast-iron skillet over high heat. Toss the shishitos with the 2 tablespoons sesame oil in a large bowl. Add the peppers to the hot skillet in a single layer. Cook, turning occasionally, until softened and charred in spots, about 10 minutes.

Meanwhile, in a large bowl, mix together the soy sauce, mayonnaise, ginger, honey, lime juice, sesame oil and chili paste.

Once the peppers are well blistered, add them to the sauce and toss to coat. Sprinkle with the sea salt and serve immediately.


From Bon Appetit; modified for fresh black-eyed peas


Swordfish with Black-Eyed Pea Sauce Vierge


Serves 4



4 plum tomatoes (about 1 lb.), seeded, coarsely chopped

1 garlic clove, finely chopped

Black-eyed peas

2 Tbsp. coarsely chopped fresh basil

2 Tbsp. coarsely chopped fresh flat-leaf parsley

1 Tbsp. fresh lemon juice

½ cup plus 1 Tbsp. olive oil

Kosher salt and freshly ground black pepper

4 6-oz. swordfish or wahoo steaks (Can easily substitute for either beef steaks or tofu steaks!)

1 tsp. coriander seeds



To prepare black-eyed peas:

Place dried peas in a pot, cover with water, and bring to a boil for 2-3 minutes. Remove pot from heat and allow to stand for 60-90 minutes. Drain water and replace with fresh, cold water for cooking – or if you skipped the hot-soaking step, just rinse and add cold water. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.

To prepare sauce:
Toast coriander seeds in a small skillet over medium-high heat, swirling the pan occasionally, until fragrant, about 2 minutes. Let cool, then coarsely chop.

Combine coriander seeds, tomatoes, garlic, black-eyed peas, basil, parsley, lemon juice, and ½ cup oil in a medium bowl; season with salt and pepper and toss to combine. Let sauce sit at room temperature to let flavors meld, at least 30 minutes.

Meanwhile, heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook until golden brown and cooked through, about 4 minutes per side.

Serve fish topped with sauce.

August 1


Shalom Farms:

  • Red slicer tomatoes

Community Food Collaborative:

  • Sour gherkins
  • Sarah's Choice Cantaloupe
  • Mixed summer squash


  • Mixed eggplant
  • Baby bok choy


From Bon Appetit August 2011


Pickled Mexican Sour Gherkins


Makes 1 pint



1 1/2 cups distilled white vinegar

1 cup water

2 TBSP Kosher salt

1 TBSP sugar

1 serrano chile pepper

1 garlic head + 2 garlic cloves

1 TSP mustard seed

1 TSP whole black peppercorns

1 bay leaf



Combine 1 1/2 cups distilled white vinegar, 1 cup water, 2 tablespoons Kosher salt, and 1 tablespoon sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves. Add 1 serrano chile pepper (halved), 1 garlic head (halved crosswise), 2 whole cloves, 1 bay leaf, 1 teaspoon mustard seeds and 1 teaspoon whole black peppercorns. Remove from the heat and steep until the liquid is warm--not hot. Add 1 cup gherkins, cool completely, and chill. Keep them jarred in the fridge--they will stay good for 2-3 weeks.


From A Peeling Lifestyle food blog August 2016






Pickled Cucumber:

1/2 cup sour gherkins

2 teaspoons sweetener (agave, sugar, etc.)

¼ cup rice vinegar

2 tablespoons sesame seeds

Caramelized Golden Tofu:

1 16 oz. package Firm tofu

2 tablespoons peanut (or other high heat) oil


2 tablespoons soy sauce

1 tablespoon rice vinegar

1-2 tablespoons of sweetener (agave, brown sugar, etc.)

1 tablespoon hot sauce (such as sriracha) or finely chopped


1 teaspoon ginger (finely chopped/minced/grated)

1 teaspoon garlic (finely chopped/minced/ grated)

1 teaspoon sesame oil (or the high heat oil from above)

Soba noodles:

12 oz. soba noodles

2 tsp. sesame oil


Garlic-ginger Bok Choy:

2 tablespoons high heat oil (coconut, peanut, canola)

1 onion, chopped

5-6 heads baby bok choy

1 tablespoon ginger, finely chopped

1 tablespoon garlic, finely chopped

1-2 fresh hot chilies, chopped (optional)

½ cup water

2 tablespoons soy sauce or to taste

Peanut Sauce:

2/3 cup rice vinegar

½ cup peanut butter

½ cup soy sauce (or to taste)

2 tablespoons chives/green onions (chopped)

1 tablespoon sweetener (agave, brown/white sugar)

Garnish (optional):


Thai basil

Sesame seeds


Combine the pickling ingredients in a bowl and stir to incorporate. Place sour gherkins in the mixture and let sit while you prepare the rest of the dish. This could be done several days in advance, but I find that even if just pickled right before beginning to cook they will provide a nice tangy crunch. Set aside or in the refrigerator.


Prepare the Tofu:

Cut the tofu into evenly shaped cubes, the exact size probably doesn’t matter, just whatever you’re most comfortable with. Heat the oil in a skillet over fairly high heat (I think the only way to cook tofu is in cast-iron); add the tofu and cook undisturbed until golden, rotating the cubes for your preferred level of even-ness. You can remove the tofu from the heat and prepare the soy sauce mixture, or if you think you’ve got what it takes, prepare the sauce while the tofu cooks. I like to do this because otherwise I’d get impatient waiting for the tofu to brown. Either way: mix the soy sauce, vinegar, sweetener, spice, garlic, ginger, and sesame oil (or other) in a small bowl. When the tofu is golden, add the soy mixture and reduce the heat to medium. Toss well and simmer for 2-3 minutes, add 3 tablespoons water and cook until the sauce has coated the tofu in a syrupy glaze, being sure to scrape up all the delicious bits. Remove and transfer to a bowl.


Prepare the Soba Noodles:

Remove from water, drain and if the rest of the dish is prepared, eat up! If still preparing, rinse with cold water and drain again. Pour sesame oil and mix to prevent sticking. Return to a serving dish.


Prepare the Bok Choy:

1. Separate baby bok choy leaves from stems; cut stems into 1 inch pieces, and leaves into ribbons.

2. Heat oil in a wok (or other large skillet) on medium-high, add onions, garlic, ginger, (and hot chilies if you so decide), cook for 1-2 minutes; add bok choy stems and cook for 2-3 minutes.

3. Add the bok choy leaves and stir to incorporate; add ½ cup of water and let cook until water evaporates and bok choy stems and leaves become tender. Return tofu to the pan, and stir in soy sauce (or even a soy/vinegar mixture similar to the one used for the tofu), and stir to incorporate.

Prepare the Peanut Sauce:

Mix all ingredients for peanut sauce together in a small bowl. 

Put it all Together:

I think it makes the most sense to make individual bowls rather than mixing all the ingredients together, but do your thing if you choose otherwise.

Place the noodles in a bowl and pour in the desired amount of peanut sauce; add tofu/bok choy mixture, and top with pickled cucumbers, sesame seeds, Thai basil, and chives.



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


Eggplant and Barley Salad



1 eggplant (about 1 1/2 lbs) cut into 1/2-inch cubes

3/4 lb. zucchini, cut into 1/2-inch cubes

olive oil

1 tsp salt

1 tsp black pepper

1 cup thinly sliced onion

1 1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne

1 1/4 cup pearl barley

8 to 14 oz of chicken or vegetable broth


2 TBSP fresh lemon juice

2 or 3 cloves garlic

1/2 lb. tomatoes, chopped

1 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint



VEGGIES: Preheat oven to 425 F. Toss the eggplant and zucchini with 5 TBSP of the oil and some of the salt and pepper in a bowl. Then spread in 2 oiled, large shallow baking pans. Put the pan on the oven racks in the upper third of the oven. Roast the vegetables, stirring occasionally, until they are brown and tender – about 20 minutes.

BARLEY: Heat some oil and cook the onion, cumin, coriander and cayenne for about a minute. Add the barley and coat it with oil. Add the broth and water and bring to a boil. Reduce the heat and simmer covered, until all of the liquid is absorbed and the barley is tender 30 to 40 minutes. After it is cooked, let it stand, covered, 5 minutes. Transfer it to a shallow baking pan and spread it to cool to room temperature, about 20 minutes.

DRESSING: Whisk together the lemon juice, garlic, sugar, salt and pepper, and 3 TBSP oil in a large bowl. Add the barley, roasted vegetables, and remaining ingredients, and toss.




July 25


  • Blue Adirondack potatoes

Shalom Farms:

  • Gold Kennebec potatoes


  • Jimmy Nardello peppers

Community Food Collaborative:

  • Spaghetti squash
  • Okra
  • Sungold cherry tomatoes


  • Yellow nectarines (Hanover Peach--Hanover, VA)



From Full Belly Farm's recipe archives; modified for Sungold cherry tomatoes and Jimmy Nardello peppers


Chunky Roasted Tomato, Potato, and Garlic Soup



3 bulb garlic, end trimmed to expose cloves

Olive Oil

Salt and pepper

1 pound of potatoes

Sungold cherry tomatoes

About 1 cup fresh basil, diced

3 to 4 cups chicken or vegetable stock

Freshly grated Parmigiano-Reggiano cheese

Jimmy Nardello peppers



Preheat oven to 425ºF.  I used a grill to roast the ingredients, but the oven will work just as well.

Drizzle the open end of the garlic with some olive oil, wrap in foil and roast 35-45 minutes or until lightly golden and tender.  Roast the potatoes alongside the garlic -- they are likely to take 15 additional minutes to get completely soft. Arrange the tomatoes on the baking sheet and roast them until their skins burst and they’re charred at the edges, 35-40 minutes (adjust the temperature by 10 to 15 minutes for cherry tomatoes if necessary.)

While the vegetables are roasting, dice the basil and mince the chiles (if you are using chiles), add them to the vegetable or chicken stock, and start to warm it up on the stove in a soup pot. The garlic is likely to be the first to be ready. Remove it from the oven and squish it out of its skins into a bowl.  Pour a bit of the stock over the garlic and dissolve it into the liquid.  It should be very soft and dissolve easily. Combine it with the rest of the liquid.

When the tomatoes are ready, chop, or mash the tomatoes and add them to the soup pot. 

When the potatoes are ready, let them cool a moment and then remove the soft inside from the skin.  Put the potatoes in a bowl and pour a bit of the liquid over them. They should dissolve, or leave a few soft chunks. Pour the potatoes back into the rest of the soup.  You may want to add a bit of water or adjust the consistency at this point.  Let the soup simmer for 20 minutes before serving.

Serve in shallow bowls with the cheese sprinkled on top.



From Cultivating Sustainability food blog; modified for Sungold cherry tomatoes and Jimmy Nardello peppers


Spaghetti Squash with Moroccan Spices, Raisins, Okra & Swiss Chard



1 (3 1/2- to 4-pound) spaghetti squash

2-4 tbsp extra virgin olive oil

4 garlic cloves, minced

1 heaping teaspoon ground cumin

1/2- 1 teaspoon ground coriander

1/8 teaspoon cayenne

1/2 teaspoon salt

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil

Sungold cherry tomatoes, quartered

1/2 cup golden raisins (such as Trader Joe’s)

1/4 cup pine nuts (such as Trader Joe’s)

1 medium red onion

Jimmy Nardello peppers

2 cups okra

1 bunch Swiss chard (Try substituting with your Zesty Baby Mix from last week or kale, spinach or arugula!)



Turn oven temperature to 400 °. Cut squash in half lengthwise; discard seeds. Place squash halves cut side down in a 13×9-inch baking dish. Add water to measure 1/2-inch deep. Bake at 400 ° for 45 minutes. Turn squash over; bake an additional 15 minutes or until tender; cool. Scrape inside of squash with a fork to remove strands to measure 6 cups. Keep warm.

In a large skillet, add EVOO and turn heat to medium-high. Add garlic and onion and cook, stirring, until golden, about 1 minute. Add sliced peppers and okra. Cook until almost done. Add undrained can of tomatoes and rinsed and chopped swiss chard. Cook until swiss chard is wilted and stem pieces are tender (about 3-5 minutes). Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from the skin. Toss with onion/garlic/spice mixture, fresh herbs, raisins and pine nuts.

July 18

Community Food Collaborative:

  • Zesty baby mix (Baby kale, mustard greens, arugula)


  • Basil


  • Blackberries


  • Poona Kheera cucumbers
  • Baby leeks


  • Heirloom tomatoes (Big Rainbow and Cherokee Purple)



From Sanjeev Kapoor's Kitchen


Cucumber Curry


Serves 4



3 large Cucumber, peeled 

1-inch piece Ginger 

5-6 cloves Garlic 

6 Black peppercorns

1-2 Dried red chilies (Can substitute for jalapenos if chili unavailable)

1/4 cup Roasted peanuts

2 tablespoons Oil 

2 teaspoons Split black gram skinless (dhuli urad dal) (Can substitute with Chana Dal or yellow lentils)

2 medium Onions chopped (Try substituting with your leeks for a milder flavor!)

1 medium Tomato (Try using your heirloom tomato for a great flavor!)

Salt to taste

1/4 teaspoon Turmeric powder

1/2 teaspoon Cumin powder

1/4 teaspoon Red chili powder

2 tablespoons Coconut milk

A few sprigs coriander leaves (Can substitute with cilantro if coriander leaves unavailable)

1 Fresh red chili, slit



Grind ginger, garlic, black peppercorns, dried red chilies and peanuts with a little water to a paste.

Heat oil in a nonstick pan. Add black gram and saute till they turn a light brown. Quarter cucumbers vertically and cut into big pieces.

Add onions to the pan and saute till soft. Chop tomato and add to the pan and saute.

Add cucumber, salt and mix well. Add turmeric powder, cumin powder, red chili powder and saute for 2-3 minutes. Add peanut paste, coconut milk and mix well. Cover and cook on medium heat for 10 minutes.

Transfer into a serving bowl, garnish with a fresh coriander sprig and fresh red chili and serve hot with chapatti (naan or flatbread). 



From Cooking with the New York Times; modified for heirloom tomatoes


Leek and Tomato Gratin


Serves 4



2  pounds leeks, preferably slender

1  pound heirloom tomatoes

¼  cup olive oil

 Salt and pepper

 Grated Parmesan, optional

 Chopped parsley, optional



Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.

July 18



  • Mixed cherry tomatoes (Sungold, red, purple)

Shalom Farms:

  • Red and yellow onions

Community Food Collaborative:

  • Carmen peppers

Blenheim Organic Gardens:

  • Tuscan kale


  • Gold beets


  • Yellow peaches (Saunder's Brothers--Piney River, VA)



From Bon Appetit July 2015


Tomato-Peach Salad with Tofu Cream


Serves 8



8 ounces silken tofu

4 tablespoons Sherry vinegar, divided

4 tablespoons olive oil, divided

2 tablespoons soy sauce, divided

Kosher salt, freshly ground pepper

3 medium heirloom tomatoes, cut into 1" wedges

1 pint cherry tomatoes, halved

2 medium peaches, cut into 1/2" wedges

1/2 small red onion, thinly sliced

1/2 cup fresh corn kernels (from 1 medium ear)

2 tablespoons chopped fresh tarragon

2 tablespoons chopped fresh chervil, plus sprigs for serving (Can substitute with more tarragon or parsley if chervil unavailable)

3 thick slices grilled or toasted country-style bread, cut lengthwise into wide strips



Blend tofu, 2 tablespoons vinegar, 1 tablespoon oil, and 1 tablespoon soy sauce in a blender until light and smooth; season tofu cream with salt.

Whisk remaining 3 tablespoons oil, 2 tablespoons vinegar, and 1 tablespoon soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.



From Bon Appetit March 2016; modified for Carmen peppers


Beets with Pecorino, Pecans, and Carmen Peppers


Serves 4



Beets (such as Chioggia, red, and/or golden), scrubbed

4 tablespoons olive oil, divided, plus more for drizzling

Kosher salt

4 sprigs thyme

¼ cup red wine vinegar

Carmen peppers

⅓ cup pecans

¼ small red onion, very thinly sliced

Hot chili sesame oil and grated Pecorino (for serving)



Preheat oven to 400°. Toss beets with 2 Tbsp. oil in a 13x9" baking dish; season with salt. Add thyme and ¼ cup water. Cover with foil and roast beets until a paring knife slips easily through flesh, 60–75 minutes. Let cool slightly, then rub skins from beets with paper towels; cut into 1" pieces. Toss in a large bowl with vinegar and 2 Tbsp. oil; season with salt.

Meanwhile, place peppers on one side of a rimmed baking sheet and pecans on the other side and roast, tossing nuts once, until peppers start to blister and pecans are slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.

Toss peppers, pecans, and onion with beets; season with salt. Drizzle with chili oil and top with Pecorino.

Do Ahead: Beets can be roasted 3 days ahead. Cover and chill.


July 4



  • Red slicer tomatoes

Blenheim Organics:

  • French fillet beans

Community Food Collaborative:

  • Jalapenos
  • Collard greens
  • Napa cabbage


  • Red raspberries


From Bon Appetit July 2016; modified for Napa cabbage


Napa Cabbage Wedges with Buttermilk Dressing


Serves 4


1 Napa cabbage, cut through root end into 6 wedges

2 tablespoons olive oil

Kosher salt

2 jalapeños

½ cup buttermilk

⅓ cup plain whole-fat Greek yogurt

¼ cup mayonnaise

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon thinly sliced chives, plus more for serving

Freshly ground black pepper

⅓ cup crumbled blue cheese



Place cabbage wedges on a rimmed baking sheet and drizzle with oil, getting between layers as much as possible. Season generously with salt. Let sit at least 1 hour and up to 12 hours.

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill jalapeños over direct heat, turning occasionally, until blistered and beginning to soften, about 5 minutes. Let cool slightly, then chop. Transfer to a medium bowl and add buttermilk, yogurt, mayonnaise, lemon zest and juice, and 1 Tbsp. chives. Mix well; season dressing with salt and pepper.

Grill cabbage, starting over direct heat, then moving to indirect and covering grill if needed to prevent scorching, until crisp-tender, 15–20 minutes.

Serve topped with dressing, blue cheese, and more chives.


Do Ahead: Dressing can be made 1 day ahead. Cover and chill.


From Tasty Kitchen food blog


Indian-Spiced Yellow Wax Beans with Black Quinoa


Serves 4



1 cup Black Quinoa

½ pounds Yellow Wax Beans

2 Tablespoons Extra Virgin Olive Oil

1 whole Small Sweet Onion, Sliced

2 cloves Garlic, Minced

1 teaspoon Turmeric

½ teaspoons Cayenne

1 teaspoon Coarse Salt

½ teaspoons Freshly Ground Pepper

¼ cups Slivered Almonds, Toasted

2 whole Basil Leaves, Thinly Sliced (Try substituting with Collard Greens for a heartier and milder-flavored dish!)



Cook the quinoa in enough water until they open up like little spirals. If you need to add more water, DO IT. Just kidding about the intensity.

Bring another pot of salted water to a boil and add the beans. Cook for 2 minutes, until crisp-tender. Drain and throw into an ice bath to stop the cooking.

Bring the oil to a medium-high heat in a skillet. Add the onions and saute until slightly softened 5 minutes. Add the garlic, turmeric, and cayenne. Bloom the spices another minute. Add the blanched beans, and toss to combine. Season with salt and pepper and cook about 1 more minute.

Serve beans over a helping of the black quinoa and garnish with almonds and slivered basil.

June 27


  • Easter egg radishes
  • New potatoes


  • Summer squash
  • Suyo long cucumbers

Community Food Collaborative:

  • Sungold cherry tomatoes


  • Red sweet cherries (Timber View Orchard--Winchester, VA)


From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for suyo long cucumbers


Dilled Potato and Cucumber Salad

Serves 2 


3 Tablespoons distilled white vinegar

2 teaspoons coarse kosher salt

1 lb.  Suyo long cucumbers, peeled and very thinly sliced

a few branches plus 1 tablespoon chopped fresh dill

1.5 lbs. potatoes, unpeeled

additional kosher salt

1/2 cup very thinly sliced white or yellow onion

1/3 cup mayonnaise (store-bought or homemade)

2 TBSP chopped parsley



The day before, make the cucumber pickles and cook the potatoes.  For the pickles:  pour the vinegar and salt into a gallon sized ziplock bag and swish around to combine.  Add the cucumbers and dill branches.  Turn several times to coat with the salt mixture.  Refrigerate overnight.  Cook your potatoes by boiling them whole in a large pot of salted water for about 30 minutes.  Drain and cool completely in the fridge overnight.  The next day, drain the cucumber mixture in a colander and discard the brine and dill.  Cut your potatoes crosswise into 1/2 inch thick slices and place them in a large bowl.  Sprinkle generously with salt and pepper.  Add the drained cucumbers, onion, 3 tablespoons dill, and the parsley.  Toss to blend.  Stir in the mayonnaise and season with additional salt and pepper if needed.


From; modified for cherry tomatoes


Tomato Bruschetta with Sweet Cherries



1/2 loaf good, crusty bread

Cherry tomatoes, quartered

1 cup bing cherries, quartered

1/4 cup parsley, minced

2 cloves garlic, smashed and minced, plus one whole clove for bread

2 tablespoons yellow onion, minced

2 tablespoons olive oil plus more for bread

1 tablespoon balsamic vinegar

1/2 teaspoon salt plus more to taste

1/2 teaspoon fresh ground white pepper



In a small skillet, heat the oil over medium-high heat. Add the garlic and onion and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly. 

Add the cherry tomatoes, sweet cherries, balsamic and parsley to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time. 

Cut the baguette into diagonal slices to allow for the most surface area possible. Heat 2 TBSP of olive oil in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 2 TBSP olive oil and the other half of the bread. 

To serve, give the tomato and cherry mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.