July 17

Meadow Acre:

  • Ground cherries

  • Radishes


  • Yardlong beans

  • Rossa Lunga onions

Bow Tide Farm:

  • Asian eggplant


  • Blackberries

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

Chinese Noodle Salad with Eggplant and Green Beans



7 Tbs. toasted Sesame Oil

7 Tbs. low sodium soy sauce or tamari

3 Tbs. balsamic vinegar

3 Tbs. sugar

2 1/2 tsp. salt (or less)

1 Tbs. red pepper oil

8 - 10 scallions (or use 1/2 the onion from your box!)

3 Tbs. cilantro, chopped

1 lb. spaghetti

For the eggplant and green beans:

1 lb. eggplant

1 Tbs. fresh ginger root, peeled and minced

1 clove garlic, minced

reserved dressing

1 cup green beans, stems removed

1/2 lb mung bean sprouts (optional)

3 Tbs sesame seeds, toasted in a skillet until lightly colored

1 medium carrot, peeled and julienned (optional)


From The Bird is the Word food blog June 2014; modified for ground cherries

Radish and Ground Cherry Salsa


1 cup chopped ground cherries
1 cup diced radishes
1 jalapeno (seeded and minced)
1 medium white onion (finely chopped)
2 cloves minced garlic
1/4 bunch finely chopped cilantro
1 lime (juice + zest)
splash unrefined extra virgin olive oil
salt to season + pepper


Place all ingredients in a bowl. Toss to combine. Season with sea salt and pepper.

Flavors intensify over time, but it’s always prettiest right away.

Wonderful with guacamole and on fish tacos.

From the recipe archives of the Mill City Farmer's Market in Minneapolis, Minnesota


Serves 4 to 6


¼ cup honey
1 Tablespoon warm water
2 ears sweet corn, shucked, grilled or charred, and cut off the cobs
1 pint fresh ground cherries, husks removed and well washed
1 pint blackberries
¼ cup toasted sunflower seeds
Pinch of coarse sea salt
Yogurt, ice cream or pound cake for serving


Mix the honey and water. Add a few of the ground cherries and crush with the back of a spoon. Stir to combine. Add the remaining ground cherries, grilled corn, and the blueberries. Spoon over the yogurt or dessert with the honey syrup, and sprinkle sunflower seeds and a small bit of sea salt over the top.

July 10

Shalom Farms:

  • Red and gold potatoes

  • Tomatoes

Bow Tide Farms:

  • Arugula

  • Hakurei turnips

Local Food Hub:

  • Jalapeno peppers (Cedar Point Farm--Mechanicsville)


  • Strawberries

From the Eating Local: The Cookbook Inspired by American Farmers cookbook by Janet Fletcher; modified for arugula

Grilled Tomatoes with Pesto

Serves 4



1 1/2 cups firmly packed arugula leaves

2 cloves of garlic, sliced

1/4 cup pine nuts, toasted

1/2 cup extra virgin olive oil

6 TBSP freshly grated Parmigiano Reggiano or pecorino cheese or a mix

Kosher sea salt

3 large tomatoes

1 TBSP olive oil

Kosher or sea salt


Prepare a moderate charcoal fire or preheat a gas grill to medium (375 F).

To make the pesto, put the arugula, garlic, and pine nuts in a food processor or blender and pulse until well chopped. With the motor running, add the olive oil gradually through the feed tube, stopping once or twice to scrape down the sides of the work bowl. Puree until the pesto is almost but not completely smooth. Transfer to a bowl and stir in the cheese. Season to taste with salt.

Core the tomatoes. Slice off the rounded top and bottom of each tomato then cut the remainder into 3/4 inch thick slices. Brush with olive oil on both sides and sprinkle both sides with salt.

Grill the tomatoes directly over the coals or gas flame, turning once, just until hot throughout, 2 to 3 minutes per side. Do not overcook or they will become mushy. Transfer the tomato slices to a serving platter and slather them with the pesto, using 1 heaping teaspoon per slice (reserve the remaining pesto for another use), and serve immediately.

From Not Eating Out in New York food blog

Roasted Hakurei Turnips with Israeli Couscous Salad

Serves 3 to 4


1 bunch hakurei turnips with fresh-looking greens (Try a mix of turnip greens and arugula for an even spicer version!)
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes (Try finely chopping up some of those jalapenos for a fresh and spicy kick!)
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste


Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat-side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over a medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

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.

June 26


  • Costata/safari zucchini

Shalom Farms:

  • Red slicer tomatoes

Sion House Farm:

  • Italian Eggplant


  • French sorrel

  • Black spanish radishes


  • Yellow peaches

From The Moosewood Restaurant Favorites cookbook by the Moosewood Collective

Country Moussaka

Serves 6 to 8


Roasted Veggies:

1 large or 2 medium eggplant

3 medium zucchini

2 TBSP olive oil

A sprinkling of salt and ground black pepper

Tomato Sauce:

1 1/2 TBSP olive oil

1 cup finely chopped onions

2 garlic cloves, minced or pressed

1/2 TSP salt

1 cup seeded and diced bell peppers

One 28-ounce can crushed or diced tomatoes (Try using some of those fresh tomatoes from your box!)

1/2 TSP ground cinnamon

1 TSP dried oregano

1/8 TSP ground black pepper

2 TBSP chopped fresh dill

Bechamel Sauce:

1/4 cup butter

1/4 cup unbleached white all purpose flour

2 cups milk, heated

1/4 TSP freshly grated nutmeg

1/4 TSP salt

2 large eggs, beaten

1 1/4 cup shredded or crumbled feta cheese

4 TBSP raw couscous

2/3 cup shredded Parmesan cheese


Preheat the oven to 400 degrees F. Lightly oil two rimmed baking sheets.

To make the roasted vegetables: Either peel the eggplant or don't, as you prefer and slice both the eggplant and the zucchini into 3/4 inch thick rounds. Place them in a single layer on the prepared baking sheets. Brush the tops with the olive oil and sprinkle with salt and black pepper. Bake until tender, about 30 minutes. If, when you take the eggplant and zucchini from the oven, you're close to assembling the casserole, reduce the oven temperature to 350 degrees F, if not, turn off the oven.

To make the tomato sauce: In a covered saucepan on low heat, warm the olive oil. Add the onions, garlic, and salt, and cook for 5 minutes, then stir in the bell peppers and continue to cook, covered to prevent sticking, until the onions are translucent. Add the tomatoes, cinnamon, oregano, and black pepper and simmer on low heat for about 20 minutes, or until you are ready to assemble the casserole. Stir in the dill.

To make the bechamel sauce: Melt the butter in a small heavy saucepan. Whisk in the flour and cook on low heat for 1 to 2 minutes, stirring constantly to prevent scorching. Gradually pour in the hot milk, continuing to whisk, and cook until the sauce is thick and smooth, 3 or 4 minutes. Remove from the heat, and stir in the nutmeg, salt, and beaten eggs.

To assemble the casserole: Oil a 13 x 9 x 2-inch baking dish. Preheat the oven to 350 degrees F if not already on. Pour half the tomato sauce into the baking dish and cover with the eggplant slices. Sprinkle with half of the feta cheese and 2 TBSP of the couscous. Top with the remaining tomato sauce. Layer the zucchini slices, then the rest of the feta cheese, and the remaining 2 TBSP couscous. Pour the bechamel sauce evenly over the top and sprinkle with the Parmesan cheese. Bake at 350 degrees F, uncovered, until golden and bubbly, 45 to 50 minutes. Let sit for about 15 minutes before serving.

From Bon Appetit August 2005; modified for french sorrel

French Sorrel, Peach, Grilled Onion And Pancetta Salad

Serves 8


1 large red onion, cut into 1/2" slices (Try also adding black Spanish radish to your salad for a little extra crunch and flavor!)
7 TBSP olive oil, divided
Salt and pepper
1/2 pound pancetta, 1/4" slices, and diced (Try tempeh for a vegan/vegetarian option!)
2 TBSP Spanish sherry wine vinegar (Jerez vinegar)
1 TBSP fresh lemon juice
French sorrel
3 large ripe peaches, cut in 1/2" slices


Heat oven to 400 degrees. Toss the onion slices in 1 TBSP olive oil, season with salt and pepper and roast for 20 minutes, turning after 10 minutes.
While onions are roasting cook the pancetta in a medium hot skillet until crisp. Drain on a paper towel and set aside.
Make salad dressing. Put shallots in a small bowl and stir in vinegar and lemon juice to combine. Whisk in 6 TBSP olive oil and season with salt and pepper.
Put spinach, peaches, onions, and pancetta in a salad bowl and toss with dressing. Or compose individual salad plates and drizzle with dressing.

June 19

Shalom Farms:

  • Green bell peppers


  • Candy onions

Lakeside Tiny Acre:

  • Purple curly kale

Community Food Collaborative:

  • Cucumbers


  • Fennel


  • Blackberries

From Bon Appetit January 2019

Chickpea Pancakes with Kale and Fennel

Serves 2


½ cup chickpea flour
6 Tbsp. extra-virgin olive oil, divided
Kosher salt
3 garlic cloves, divided
1 15-oz. can chickpeas, drained
1 Tbsp. za’atar (or curry powder, chili powder, or frankly any other combination of mild dried ground spices)
1 small bunch kale, stemmed, leaves torn
1 small fennel bulb, very thinly sliced crosswise
¼ cup tahini
2 Tbsp. fresh lemon juice


Whisk chickpea flour, 1 Tbsp. oil, a pinch of salt, and ½ cup water in a medium bowl. Let socca batter sit at least 10 minutes or up to 1 hour to let flour hydrate.

Meanwhile, heat 2 Tbsp. oil and 2 garlic cloves in a medium nonstick skillet over medium, tossing occasionally, until garlic is lightly browned, about 3 minutes. Add chickpeas and increase heat to medium-high. Cook, tossing occasionally, until chickpeas are lightly browned, 6–8 minutes. Add za’atar and toss several times to coat chickpeas; season with salt. Add kale and continue to cook, tossing occasionally, until kale wilts, about 2 minutes. Transfer to a medium bowl, add fennel, and toss to combine. Reserve skillet.

Finely grate remaining garlic clove into a small bowl. Whisk in tahini, lemon juice, 2 Tbsp. oil, and 2 Tbsp. water until thick and smooth. Season with salt.

Heat 1½ tsp. oil in reserved skillet over medium-high. Add half of the reserved socca batter to the center of skillet and tilt skillet so that it spreads out to a thin 6"–7" pancake. Cook, undisturbed, until well browned and crisp underneath, 2–3 minutes (crank up the heat to high if needed to get crunchy edges and nice browning). Turn and cook just until lightly browned on the second side, about 1 minute. Transfer to a plate. Repeat with remaining 1½ tsp. oil and batter.

Top each socca with chickpea salad. Drizzle with tahini sauce.

From A Dash of Olive Oil food blog


Serves 2


4 peppers (possibly in a “square” shape)
1 onion (large)
1 garlic clove
1/2 cup whole grain basmati rice
1/2 stick of cinnamon (small)
3 TBSP currants
1 small handful sliced almonds
1/4 cup mint
1/2 pint cherry tomatoes
1 potato (medium size - optional)
1/2 tomato (regular size - optional)
extra virgin olive oil


Wash the peppers and cut a circle around the stem. Keep the stem which you will use as a lid later on.

Remove seeds and white membranes.

Place the peppers in an oiled tray and sprinkle some salt inside each of them.

Place the finely chopped onions with some olive oil in a large pot. Let them sauté for 10 minutes.

Add the rice and stir continuously for a few minutes.

Add chopped tomatoes, garlic, currant, almonds, cinnamon stick and 1 cup of water.

Cover and let everything simmer at a lower heat for about 15 minutes (or until rice is almost cooked – but not fully cooked because it will cook further in the oven).

Remove the cinnamon stick.

Add salt pepper and chopped mint, and mix.

Stuff the peppers with the mix and close them with their lids and stems.

Place the stuffed peppers back in the tray.

Peel and cut the potatoes in wedges and place them between the peppers to help them stand and to cover the tray surface.

Add some tomatoes slices to the potatoes to help moisturize.

Pour some olive oil on top of the peppers.

Bake in a preheated oven at 180°C for over an hour until peppers are soft and start to get brown at the edge of the cap.

From The Moosewood Restaurant Favorites cookbook by The Moosewood Collective


Makes 3 1/2 cups


2 or 3 large cucumbers, grated (about 3 cups)

14 to 16 ounces plain Greek yogurt

2 garlic cloves, minced or pressed

2 TBSP minced fresh mint leaves

1/2 TSP salt

ground black pepper


Peel the cucumbers cut them in half lengthwise, and scrape the seeds out with a spoon. Using a hand grater or a food processor, grate the cucumbers and set aside. In a bowl, stir together the yogurt, garlic, mint, salt, and black pepper to taste. Squeeze the grated cucumbers by the handful and add to the bowl. Stir well. Serve chilled. 

June 12

Community Food Collaborative:

  • Garlic Scapes

Sion House:

  • Heirloom tomatoes


  • Salad mix

  • Beets

  • Squash blossoms

Blue Eden Farm:

  • Blueberries

 From Dolly and Oatmeal food blog July 2014

Baked Squash Blossoms Stuffed with Beet Hummus


1 cup cooked chickpeas
1 1/2 tablespoons fresh lemon juice
1/3 cup tahini paste
1 large garlic clove
1/4 teaspoon fine grain sea salt
3 small beets, roasted and skins removed
water, to thin
one dozen squash blossoms, stamens removed
olive oil, for baking
large grain sea salt, for sprinkling


Preheat oven to 350° and line a baking sheet with parchment paper. Place chickpeas, lemon juice, salt, tahini, garlic, and beets into a food processor and pulse until blended.  Add water, a teaspoon at a time, to thin consistency (you don't want to add too much water because you want the hummus to be on the thicker side so when it bakes it doesn't run). Transfer hummus to a small mixing bowl on a clean work surface, carefully stuffing each squash blossom with a few teaspoons of beet hummus and gently twist the end to close; repeat with remaining blossoms. Place them on the prepared baking sheet; using a pastry brush, evenly brush each blossom with a light coat of olive oil.  Sprinkle with the salt and transfer to the oven.  Bake in the oven for 10-12 minutes, until crisp and golden let the squash blossoms cool for a minute or two, then serve immediately.

From Whole Foods Market recipe archives; modified for garlic scape pesto


Serves 4 to 6


1 pound frozen whole wheat or white pizza dough, thawed
4 teaspoons extra-virgin olive oil
8 tablespoons prepared garlic scape pesto
1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
1/2 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
3/4 cup crumbled goat cheese

Garlic Scape pesto:

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese


Garlic Scape Pesto:

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.


Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.

Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with 1/8 teaspoon each salt and pepper and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.  

June 5


  • Green Beans

Community Food Collaborative:

  • Pickling Cucumbers

Lakeside Tiny Acre:

  • Rainbow Chard

Shalom Farms:

  • Basil

  • Yellow squash


  • Cherries (Crown Orchard in Albemarle County and from Silver Creek Orchard in Nelson County)

From Bon Appetit June 2011

Cherry Clafouti

Serves 8 


1 pound fresh cherries, stemmed and pitted, or frozen pitted cherries, thawed, drained
1 cup whole milk
1/4 cup heavy whipping cream
4 large eggs
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon finely grated lemon zest
3/4 teaspoon vanilla extract
1/2 teaspoon kosher salt
Powdered sugar


Preheat oven to 375°. Butter cake pan or ramekins. Arrange cherries in a single layer in pan.

Combine milk and cream in a small saucepan; bring just to a simmer over medium heat. Set aside. Combine eggs, flour, sugar, lemon zest, vanilla, and salt in a medium bowl; whisk to blend. Gradually whisk in hot milk mixture; whisk until custard is smooth. Pour custard evenly over cherries in pan. If necessary, gently shake the pan to allow the custard to settle.

Bake clafouti until custard is set and top is golden brown, about 30 minutes for ramekins and 45-55 minutes for cake pan. Let cool 3 minutes, then run a knife around pan sides to loosen clafouti (if using a cake pan). Dust top with powdered sugar; cut into wedges and serve.

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

Summer Squash-Basil Soup


3 tablespoons olive oil
1 small yellow onion, diced
3 cloves minced garlic
1 teaspoon lemon zest
1 1/2 pounds summer squash, cut into large dice
Salt and black pepper, to taste
3 cups of chicken broth, vegetable broth or water
1/2 cup loosely packed basil leaves plus more for garnish
3 tablespoons sour cream
lemon juice to taste


Warm the olive oil in a small soup pot over medium heat.  Add the onion and minced garlic, and cook, stirring until the garlic is fragrant and the onions are translucent about 5 minutes.

Add the lemon zest and summer squash and sauté for about 2 minutes.  Season to taste with salt and pepper, then cover with broth or water and bring to a boil.  Lower the heat to a simmer, and cook about 10 minutes, until the squash is softened.  Stir in the basil until wilted, and remove the pot from the heat.

In batches, pour the soup into a blender and purée until smooth.  Return all the puréed soup to the pot, and place over low heat.  Stir in the sour cream and season with salt, pepper and lemon juice to taste. Add a sprinkling of chopped basil to the bowls – serve hot.

How to Make Dill Pickles:

Makes 2 pint jars

What You Need:


1 1/2 pounds Kirby or Persian cucumbers

4 garlic cloves, peeled and smashed

2 teaspoons dill seed

1/2 teaspoon red pepper flakes, optional

1 cup cider vinegar

1 cup water

1 1/2 tablespoons pickling salt or kosher salt


Chefs knife

Cutting board

2 wide-mouth pint jars with lids

Large pot, if canning


Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.

Prepare the cucumbers:

Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.

Add the spices to the jars: 

Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.

Pack the pickles into the jars: 

Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.

Bring the pickling brine to a boil: 

Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.

Remove air bubbles: 

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Tighten the lids: 

Place the lids over the jars and screw on the rings until tight.

Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.

Cool and refrigerate: 

Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.

May 29

Community Food Collaborative:

  • Fennel

Meadow Acre Gardens: 

  • Easter egg radishes


  • Red raspberries

  • Asparagus (Snead's Asparagus Farm--Caroline County)

Bow Tide Farm:

  • Red romaine lettuce

Shalom Farms:

  • Green cabbage

From CD Kitchen 

Roasted Asparagus with Raspberry Vinaigrette

Serves 4


1 pound thick asparagus
1/2 cup extra virgin olive oil, plus oil for brushing
coarse salt
3 tablespoons raspberry or Champagne vinegar
1/2 pint fresh raspberries or blackberries, rinsed and drained
freshly ground black pepper


Preheat the oven to 500 degrees F and set the rack about 6 inches from the top of the oven. Remove the tough ends of the asparagus. 

Arrange the asparagus in a single layer on a baking sheet and brush with the olive oil. Sprinkle with coarse salt and roast until the spears are tender when pierced with a fork, about 10-15 minutes, depending on their thickness. Transfer to a platter and set aside. 

For the dressing, pure a heaping 1/2 cup of the berries and push them through a fine strainer to remove the seeds. Whisk together the 1/2 cup olive oil, raspberry vinegar, pureed raspberries, 1/2 teaspoon salt, and pepper to taste. 

Ladle a few spoonfuls of the raspberry vinaigrette over the asparagus and pour the rest into a small bowl with a ladle to pass. Sprinkle the remaining raspberries over the asparagus and serve.

From The Food Network by Melissa D'Arabian 

Fennel and Cabbage Slaw

Serves 4



1 fennel bulb, core removed, cut into quarters, and sliced very thinly, fronds reserved

1 cup thinly sliced cabbage

2 scallions, chopped (Try also throwing in some thinly sliced and quick-pickled Easter Egg radishes to add a pop of color and spice!)

2 strips bacon, cooked crisp and chopped (Try sauteed tempeh or Upton's Bacon Seitan for a vegan/vegetarian option. Yum!)


1/4 cup mayonnaise

3 tablespoons red wine vinegar

3 tablespoons chopped fennel fronds

1 teaspoon sugar

Salt and freshly ground black pepper


Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.

May 22

Community Food Collaborative:

  • Carrots

Lakeside Tiny Acre:

  • Lacinato kale

Shalom Farms:

  • Broccoli 


  • Sugar snap peas


  • Rhubarb (Calvert Farm--Rising Sun, MD)

  • Blueberries (Moore Family Farm--North Carolina)

From Food52 food blog February 2013

Salad with Kale, Snap Peas and Lemony Feta Dressing

Serves 4


2 cups sugar snap peas
1 bunch kale, washed and spun dry
4-5 leaves romaine (Try using last week's frisee to add a little crunch!)
2 sprigs fresh oregano
1/4 cup very thinly sliced red onion
2/3 cup feta
1 pinch salt
4-5 grinds pepper
2 rounded teaspoons sumac
1/4 teaspoon cinnamon
Juice of about half a juicy lemon
Zest of 1 lemon
1 teaspoon red wine vinegar
5 tablespoons extra virgin olive oil
1 clove garlic


Wash and blanch the sugar snap peas for no longer than 2 minutes. Make sure they are still on the crispy side. Run them under cold running water in a sieve and put the sieve over a bowl to drain. Once drained, chop them into 1/4 inch bite-sized chunks. Wash and chop up the kale. Then spin them dry in 2-3 batches in a salad spinner.

Preheat your oven to 375 F. Spread out the kale on a rimmed baking sheet lined with parchment paper and warm the leafy greens for 5 minutes. You can skip this altogether if your kale is on the tender side. Just make sure that they are properly dried and not drippy with water after the washing. Tear up the washed and dried romaine leaves and top them with the kale and the snap peas. Thinly slice the red onions into fine slivers and add to the salad mix. 

Chop up the oregano leaves and with your hands, crumble the slab of feta over the oregano. Then add the lemon zest and finely chopped garlic to this and rub the mixture with your fingers until it is smelling lovely and fragrant. Add this feta crumbles to the salad. Make the dressing by whisking together the lemon juice, red wine vinegar, salt, pepper, sumac, cinnamon, and extra virgin olive oil. But I actually just throw them into the salad bowl one by one. It helps save an extra mixing bowl to wash later. 

Mix the salad with your clean hands and let it develop flavor in the refrigerator for at least 30 minutes before serving. Serve the salad a little on the cold (but not frigid) side. I made this to go along with some rib-eye steaks and I think it will go well with any grilled meats, especially roast lamb.

From Eating Local: The Cookbook Inspired by American's Farmers by Janet Fletcher; modified for blueberries

Blueberries and Rhubarb Crisp

Serves 8



3/4 cup unbleached all-purpose flour

3 TBSP brown sugar

2 TBSP granulated sugar

1/4 TSP ground cinnamon

Pinch of kosher or sea salt

6 TBSP unsalted butter, cool but not chilled, cut into 12 pieces

1/2 cup coarsely chopped toasted walnuts

1/3 cup old-fashioned rolled oats



1/2 LB rhubarb, trimmed and cut crosswise into 1/2 inch pieces 

1/2 cup plus 2 TBSP granulated sugar

2 TBSP quick cooking tapioca


To make the topping, put the flour, brown sugar, granulated sugar, cinnamon, and salt in a stand mixer fitted with the paddle. Mix on low speed until well blended. Add the butter and mix until the mixture resembles coarse crumbs. On medium-low speed, add the walnuts and oats and mix until the mixture begins to clump, 2 to 3 minutes. You can also prepare the topping in a food processor, but the mixer is preferable. Set aside. 

Preheat the oven to 375. Put the blueberries, rhubarb, granulated sugar, and tapioca in a large bowl and stir to blend. Let stand for 10 minutes to draw some juices from the fruit. 

Transfer the fruit to a 10-inch pie pan or another baking dish of similar capacity and spread it evenly. Sprinkle the topping evenly over the surface. Put the pie pan on a baking sheet to catch any drips. 

Bake until the topping is nicely browned and the filling is bubbling about 50 minutes. Cool on a rack. Serve warm, not hot. 

May 15

Meadow Acre Gardens:

  • Baby bok choy

Shalom Farms:

  • Cucumbers

Local Food Hub:

  • Fresh turmeric (Planet Earth Diversified--Standardsville, VA)


  • Arugula

  • Frisee


  • Strawberries

From Bon Appetit February 2015/November 2016; modified for frisee

Frisee and Cucumber Salad with Turmeric-Tahini Dressing

Serves 8 



¼ cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

½ teaspoon ground turmeric

¼ teaspoon cayenne pepper

Kosher salt and freshly ground black pepper


1 head frisee, ribs and stems removed, leaves torn into bite-size pieces

1 cucumber, peeled and very thinly sliced

1 small red onion, thinly sliced

2 tablespoons fresh lime juice

2 teaspoons sugar

Kosher salt

1 bunch cilantro, coarsely chopped

¼ cup store-bought fried onions



Whisk together tahini, lemon juice, olive oil, turmeric, cayenne, and ¼ cup water until smooth. Add salt and pepper to taste.


Toss frisee and ¼ cup dressing in a large bowl to coat; massage with your fingers until frisee is slightly softened.

Toss cucumbers, onion, lime juice, and sugar in a medium bowl to combine; season generously with salt. Let sit 10 minutes to allow cucumbers and onion to soften slightly.

Add cucumber mixture to bowl with frisee and toss to combine, adding additional dressing if desired. Serve topped with cilantro and fried onions.

From Ally's Kitchen food blog

Spicy Chicken Bok Choy Arugula Soup

Serves 6


1 lb chicken breast fillet cut into 1 ½” pieces/slices

3 TBSP sesame oil

1 cup sliced mushroom caps

4 cups chicken stock

2 TBSP marsala wine

¼ cup low sodium soy sauce

2 TBSP hoisin sauce

1 TSP sriracha sauce

1 TSP coarse ground pepper

4 chiffonade green onions/tops sliced thin

4 cups fresh arugula

1 cup sliced bok choy


In a large cast iron skillet over medium heat, put the oil and chicken and brown cooking about 7 minutes.  Add the mushrooms and cook another 3-5 minutes.

In a large pot, place the chicken and mushrooms.  Add the chicken broth, marsala wine, soy sauce, hoisin sauce, sriracha sauce, and pepper to the skillet and blend together well.  Pour over into the chicken/mushroom pot.  Cook on medium low heat for about 20-30 minutes.

Add green onions, arugula, and bok choy.  Reduce heat to simmer and let the soup cook about 15-20 minutes.  It’s now ready to eat!

May 8


  • Hakurei salad turnips

  • Collard greens

Community Food Collaborative:

  • Parsley

  • Spinach

Local Food Hub:

  • Gold beets (Van Dessel Farm--Accomack County)


  • Strawberries

From Cooking Light magazine; modified for spinach

Roasted Strawberry Salad With Prosciutto and Golden Beets

Serves 4


Small golden beets, scrubbed and trimmed (about 1 lb.) 

8 ounces fresh strawberries, hulled and halved 

1 teaspoon granulated sugar 

1/4 cup extra-virgin olive oil

3 tablespoons white balsamic vinegar 

1 teaspoon Dijon mustard 

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper 

Spinach, torn (about 6 loosely packed cups) 

4 very thin prosciutto slices (about 1/2 oz. each) 

2 ounces goat cheese, crumbled (about 1/2 cup) 

1 ounce Marcona almonds, coarsely chopped (about 1/4 cup)


Preheat oven to 375°F.

Place beets on a large piece of heavy-duty aluminum foil; wrap tightly. Bake at 375°F for 1 hour to 1 hour and 15 minutes or until tender. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.

Line a small baking sheet with parchment paper. Place strawberries in an even layer on prepared baking sheet; sprinkle with sugar, and toss gently to coat. Bake at 375°F for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.

Combine oil, vinegar, mustard, salt, and pepper in a jar or bowl; shake or whisk until emulsified.

Divide spinach evenly among 4 plates; top with beets, strawberries, prosciutto, cheese, and almonds. Drizzle evenly with vinaigrette.

From Moosewood Restaurant Favorites cookbook; modified for collard greens and turnips

Tofu-Collard Borekas

Serves 8


Two 14 to 16 oz blocks of firm tofu

1/2 LB collard greens, stems removed and thinly sliced into ribbons

1 TBSP olive oil, plus 1/3 to 1/2 cup for brushing

2 cups finely chopped onions

2 or 3 garlic cloves, minced or pressed 

1 TSP salt

2 cups diced turnips

1/2 cup currants

1 TSP ground cinnamon

1/2 TSP ground black pepper

2 TBSP soy sauce

1 TBSP fresh lemon juice

1/3 cup chopped fresh dill (Try subbing or adding the fresh parsley in your box!)

1-16 oz package filo dough (12 x 7-inch sheets)

2 TBSP sesame seeds


First press the tofu for at least 15 minutes. Place the tofu in a broad, flat bowl or casserole dish and rest a plate on top of the tofu with either a heavy book or can on top to squeeze out any excess liquid. 

Rinse the collard greens, drain it, and place it in a large pot with whatever water clings to the leaves. Cook, covered, on medium-high heat, stirring often, until the leaves have wilted, about 4 minutes. Turn out into a colander and set aside to drain. 

Warm 1 TBSP of the olive oil in a large skillet. Add the onions, garlic, and salt, cover and cook on medium-high heat, stirring occasionally, for about 5 minutes. Stir in the turnips, cover, and cook, stirring occasionally, for about 5 minutes. Tip the condensation that develops on the lid into the skillet to prevent sticking. Stir in the currants and cinnamon, cover, and cook for a minute or two. 

Meanwhile, grate the tofu in a food processor or by hand and place in a large bowl. Squeeze more liquid out of the collard greens and put it on a cutting board. Coarsely chop the collard greens and add it to the bowl of grated tofu along with the black pepper, soy sauce, lemon juice, and dill and mix well. Stir the cooked vegetables into the tofu mixture and stir well. 

May 1

Meadow Acre Gardens:

  • Chard/Kale mixed bunch

Community Food Collaborative:

  • French Breakfast radishes

  • Green garlic


  • Asparagus (Snead's Asparagus Farm--Caroline County)

  • Strawberries

Little House Green Grocery's Garden:

  • Spring mix (kale, arugula, lettuce, herbs)

From The Moosewood Restaurant Table by the Moosewood Collective

Socca with Garlic Greens Pesto

Makes 12 small crepes



2 TBSP olive oil, plus more for the pan

1 cup chickpea flour

1 cup water

1/2 TSP salt

1/4 TSP cracked black pepper

Pinch of saffron (optional)

1/4 cup sliced scallions

1 TBSP chopped fresh rosemary, thyme or oregano

Garlic Greens Pesto:

2 cups lightly packed snipped or sliced garlic greens

1/2 cup olive oil

1/2 cup chopped toasted walnuts

Pinch of salt

1/2 cup grated Pecorino Romano or Parmesan cheese


Garlic Greens Pesto: 

*This pesto can be made without cheese. If you're making a batch to freeze, don't include the cheese. 

Using scissors or a knife, cut the garlic greens into 1/2 inch pieces until have 2 cups, lightly pressed down. In the bowl of a food processor, whirl the greens for about 10 seconds. Add the rest of the ingredients and process to a rough paste. Add a couple of tablespoons of water, if needed, to keep things moving.


By hand or in a blender, mix the olive oil, chickpea flour, water, salt, pepper, and saffron until smooth and the consistency of heavy cream. Add a little more water if the batter is too thick. Stir in the scallions and herbs. 

Heat a tablespoon of olive oil in a small crepe pan, cast iron skillet, or non-stick pan on medium heat. Pour 2 generous tablespoons of the batter into the pan and quickly swirl the batter to make a small crepe. After about 30 seconds, when the crepe is set, flip it over and briefly cook the opposite side. Transfer the crepe to a plate and proceed with the next one, repeating until all the batter has been used. 

Spread the pesto thinly on the crepes, insert a sprig of dill, cilantro, or basil leaf, and roll into a narrow tube and arrange on a platter. 

From Yay! For Food recipe/food blog; modified for salad mix/chard

Serves 4-6


For the salad:

1 bunch asparagus (12 oz/18 stalks), hard stems removed and chopped into 1½ inch pieces

2 bunches radishes (10 oz/20 radishes), leaves removed and quartered *(see first note)

1 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and pepper, to taste

5 cups (packed) chard and salad mix

1 avocado, diced

For the dressing:

½ cup (3oz) raw unsalted cashews **(see second note)

¼ cup extra virgin olive oil

1-2 garlic cloves

2 tbsp lemon juice

1 tsp Dijon mustard (I used whole grain)

Salt and pepper, to taste

¼-½ cup water


For the salad:

Preheat the oven to 400 degrees F. In a large bowl, combine the asparagus, radishes, olive oil, oregano, salt, and pepper until the vegetables are well coated.

On a large baking sheet (lined with aluminum foil for easy clean-up), spread the asparagus and radishes in a single layer and roast for 12-15 minutes, until vegetables are tender-crisp.

For the dressing:

As the vegetables roast, prepare the dressing by placing all the dressing ingredients, except the water, in a high-powered blender and blend until well-combined and creamy.

Slowly add in the water, a couple of tablespoons at a time, blending in between, until you get to the dressing consistency that you prefer. Taste and adjust to your flavor preferences. Set aside.

Put it together:

Place the roasted vegetables along with the spinach and avocado into a large bowl. Drizzle the desired amount of dressing over the salad and toss to combine. Enjoy.