Summer Recipes

Stuffed Pattypan Squash

Recipe from

6 pattypan squash, stem and blossom removed ( or 3 larger squash)
6 slices bacon, cooked & crumbled
1/2 cup onion, diced
1 1/2 cups soft breadcrumbs
1 garlic clove, minced
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste


Preheat oven to 350°F (175°C).

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.

Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.

Mince the reserved squash.

Combine remaining ingredients in a bowl with the minced squash, mixing well.

Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven, or until squash are heated through.

Strawberry Madeleines

Recipe provided by Tarheel Foodie

5 tablespoons cane or coconut sugar (or blend)
1/4 teaspoon vanilla extract
1 egg
3 tablespoons strawberry jam (doesn’t have to be thick)
Pinch Pink Himalayan Salt
1/2 cup organic all-purpose flour
5 tablespoons butter (melted and cooled)


Preheat oven to 375F.

Melt butter and set aside to cool.

Butter and flour madeleine pans well. I used extra melted butter and a tea caddyto add flour to each mold evenly. This left me with a light but very even coating.

With a hand whisk, beat eggs and sugar in a large until they are well-blended.

Beat in vanilla, jam, and salt.

Add flour and beat until just blended.

Gradually add cooled melted butter to mixture, beating until just blended.

Spoon one teaspoon of batter into each cake shell. The batter may thicken as it
cools but don’t overfill or try to press the batter into the mold, they batter will spread and fill the mold.

Bake until puffed and edges are lightly golden, about 10-12 minutes. The time may vary depending on your baking sheet. Makes about 20-24 depending on how full you fill the molds.

Cool in pan for 3-5 minutes, then remove from the pan gently with a silicon spatula and finishing cooling on a wire rack.

Store in an airtight container for up to 3 days.

Dust with confectioners sugar just before serving.

Strawberry Balsamic Jam


6 cups6 cups mashed strawberries
1/2 cup balsamic vinegar
3 cups sugar
1 package low-sugar/no-sugar pectin
1 T butter (optional)


Gather your canning supplies and sterilize your jars, lids and seals.


Heat water in your extremely large water bath canner until it just begins to boil


In a small bowl, mix pectin with about 1/2 cup of the sugar


In a large pot, add strawberries, pectin/sugar mixture, and butter. Continue cooking until it begins to boil rapidly - it should continue boiling even when stirred.


Add remaining sugar. Bring back to a hard boil, and continue boiling for one minute.


Remove from heat and add balsamic vinegar.


Carefully ladle into jars, leaving at least a 1/4" space from the top.

Put on lids + rings.

Process jars in water bath for 5-15 minutes.

Remove from water bath and place on counter for 24 hours before storing. You can remove the rings at this point if desired.

Roasted Tomato Soup


2 pounds Roma or other plum tomatoes, quartered
3 Tablespoons olive oil
4 cloves garlic
2 cups to 1 quart of stock (chicken or vegetable)
1/4 cup chopped fresh basil
1/2 Tablespoon balsamic vinegar
salt to taste
ground black pepper to taste


Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

Snip the ends off the garlic cloves, and squeeze the insides of the cloves into
the bowl of a food processor along with the entire contents of
the baking tray. You can peel the tomatoes first if you want a smoother soup.

Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Red Devil Squash Creole

By Vermont Valley Community Farm
From Asparagus to Zucchini


6 medium crookneck squash
3 tablespoons butter
2 medium onions, sliced into rounds
1 red bell pepper, cut into strips
1 larger green bell pepper, cut into strips
3 Tablespoons of brown sugar (optional)
3 tablespoons flour
1 quart tomatoes, quartered
Salt and pepper
¼ pound sharp cheese, grated


Steam or blanch squash until barely tender; drain. Melt butter in a large skillet, add onions and pepper strips, and saute until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes; simmer a few minutes. Heat oven to 350 degrees. Butter a baking dish. Layer half the squash in baking dish, top with half tomato mixture. Repeat layers. Season with salt and pepper; top with cheese. Bake 30 minutes, until cheese in browned.

Quick Refrigerator Pickles

Recipe provided by Sheri Castle

Makes about 4 cups

2 pounds small, firm, very fresh vegetables, such as beets, carrots, summer squash, cucumbers, radishes, and/or red spring onions
1 cup distilled white or cider vinegar (5% acidity)
1 cup water
1/2 cup sugar
4 garlic cloves, quartered
1/4 teaspoon crushed red pepper flakes
2 teaspoons pickling spice
2 teaspoons kosher or pickling salt


Peel the vegetables if necessary. Using a vegetable slicer or very sharp knife, cut the vegetables into very thin rounds, slices, or ribbons.

Pack the vegetables into a 1-quart jar with a tight-fitting lid. If using more than one type of vegetable, keep them separate and use multiple smaller jars.

Bring the vinegar, water, sugar, garlic, pepper flakes, pickling spice, and salt to a boil in a small saucepan, stirring until the sugar dissolves. Pour the hot liquid over the vegetables. Let stand until it cools to room temperature. Cover and refrigerate until chilled, preferably overnight. Store covered and refrigerated for up to 2 weeks.

Peach Gazpacho by Chef Marshall Smith of Glasshalfull

Peach Gazpacho
By Chef Marshall Smith of Glasshalfull

Yields 1 gallon

18 peaches
1 yellow onion, rough chopped
1 red bell pepper, seeded and rough chopped
2 jalapenos, seeded and rough chopped
2 cucumbers, peeled, seeded and rough chopped
3 cloves garlic
1/4 cup basil leaves loosely packed
1 lemon juiced
1/4 cup white balsamic vinegar
1/4 cup champagne vinegar
1 1/2 cups olive oil
Salt to taste
white pepper to taste


Fill a large sauce pot half way with lightly salted water and bring to a boil. Cut a small "X" in the bottom of each peach. Working in batches, blanche the peaches for 1-2 minutes and transfer immediately to an ice bath. Once cooled completely, peel the skins off the peaches and discard and remove the flesh from the pits, discarding the pits. Then combine all the ingredients except the vinegar, oil and seasonings. Again, working in batches, blend the ingredients using a food processor or blender until desired consistency is achieved. Finally, whisk in the vinegar, oil and season to taste. This soup can be made a few days ahead of time as it will keep refrigerated for about 5 days.

Dilly Beans - Canned Dill Garlic Beans

by Georgette Ventura

green or yellow snap beans, washed with stem ends cut off (
about 1 lb. per quart jar)
garlic cloves (1-2 per jar)
fresh dill (1 sprig per jar)
cherry or grape leaves (2 per jar)
red pepper flakes (1/8 to ¼ tsp per jar)
Brine ratio: 1/4 cup canning salt to 2 cups vinegar to 2 cups water

I tripled this for 7 densely-packed quart jars and had just enough.

Supplies Needed:
Basic canning equipment: mason jars with new lids (old rings are
fine), hot water bath canner, jar grabbing tongs


Sanitize jars and lids. This can be done with the "sanitize" setting of your dishwasher or by heating them to boiling in a hot water bath.

Pack your jars. I like to start with the non-bean ingredients and then pack the jars with the beans. The beans will need to be submerged in the brine, and there needs to be ½ inch to 1 inch of air between the brine and the lid, so I like to cut my beans to the right height before packing them. The packing can take a little while, so you may want to start heating the brine and the hot water bath while you do this.

Mix the brine ingredients and bring to a boil. Pour the boiling mixture over the beans, covering them and leaving ½ inch to 1 inch of air between the brine and the lid.

Wipe jar edges and seal. Process jars in boiling water bath for 10 minutes. Let sit 12-24 hours until cool, then check for seal. Lids should "pop" down when they get out of the hot water bath; for any lids that haven’t popped after sitting for a few hours, you can either reprocess them in the hot water bath, or just put them in your fridge and eat them right away!

Melonberry Popsicles

By: Carrboro Farmers’ Market Staff
Erin Jobe and Margaret Krome-Lukens


2.5 to 3 cups of de-seeded watermelon chunks
½ cup to 1 cup of raspberries or blueberries
½ Tbsp. lemon juice
(optional) sugar to taste

Blend melon, lemon juice and berries until smooth OR blend just the melon and the lemon juice and add whole berries afterwards for a whole-fruit popsicle. Taste mixture; add sugar to taste if desired. Pour into popsicle molds and freeze (you can also use paper cups with popsicle sticks or spoons as handles if you do not have popsicle molds).



Lemon Vinaigrette by Sheri Castle

by Sheri Castle, author of The New Southern Garden Cookbook
Makes about 1 1/4 cups

Combine Ingredients:
2 large garlic cloves, finely chopped
1 large shallot, finely chopped (about 3 tablespoons)
1/2 teaspoon sugar
Finely grated zest and juice of 1 large lemon (about 1/4 cup)
Generous pinch of kosher salt
1/4 teaspoon Dijon mustard
3/4 cup fruity and fragrant extra-virgin olive oil
Freshly ground black pepper, to taste

Herbed New Potatoes, Onions, and Peas

From Asparagus to Zucchini: A Guide to Cooking Farm Fresh Seasonal Produce
By Madison Area Community Supported Agriculture Coalition

½pound of spring onions
1 pound of small new potatoes
2/3 pounds of sugar snap peas
1-3 tablespoons chopped fresh mint, dill or cilantro
Salt and pepper

Trip stems from the onions, leave a little root on the end. Combine with potatoes in a pot with
water and cover. Bring to low boil; cook until nearly tender, 10-12 minutes. Add peas; boil until just tender. Drain and toss with herbs, butter, and salt and pepper to taste. Makes 4-6 servings.


Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes

Center for Urban Education about Sustainable Agriculture

Crisp potatoes and rings of red onions are tossed hot off the grill with tender kernels of corn, cherry tomatoes, and spicy Jalapeño-Lime Vinaigrette. We use Rosefirs and Russian Bananas here - fingerling potatoes grown for us at Green Gulch Farm - but any variety of potato will do. For added smoky flavor, we throw the jalapeños for the vinaigrette right on the grill. If you don’t have time to light up an outdoor grill, just roast the potatoes and grill the onions and jalapeños on a stovetop grill instead.

Serves 4 to 6


1½ pounds Fingerling potatoes
Garlic Oil
Salt and pepper
1 ear corn, shaved, about 1 cup kernels
1 large red onion, peeled and sliced in ½-inch thick rings
2 or 3 jalapeno chilies (for the vinaigrette)
Jalapeño-Lime Vinaigrette (see below)
½ pint Sweet 100, sungold, or small cherry tomatoes, cut in half
¼ cup cilantro, chopped


Preheat the oven to 400º F. Prepare the grill. Toss the potatoes in a baking dish with 1½ tablespoons of Garlic Oil, ½ teaspoon salt, and a pinch of pepper. Cover and roast until tender, about 30 minutes. When the potatoes are cool enough to handle, slice them in half on the

While the potatoes are roasting, heat ½ tablespoon garlic oil in a small sauté pan. Add the corn
and ¼ teaspoon salt and cook over medium heat for 1 minute. Add a little water, lower the heat, cover the pan, and cook until tender, 2 to 3 minutes. Set aside.

Brush the potatoes, onions, and chilies lightly with garlic oil and sprinkle with salt and pepper.
Grill the potatoes until they’re evenly marked, 4 to 5 minutes. Grill the onions until softened, and evenly marked, about 3 minutes on each side. Grill the chilies until the skin is charred and blistered, about 2 minutes. Place the chilies in a covered bowl to steam for about 5 minutes. Make the vinaigrette.

Coarsely chop the onion and place in a large bowl with the pot
atoes, corn, cherry tomatoes, and
cilantro. Toss with the vinaigrette and season to taste with salt and pepper.

Goat Cheese Stuffed Tomatoes


4 medium sized fresh4 medium sized fresh "slicer" tomatoes
4 ounces goat cheese
1 tablespoon chopped roasted red peppers (bottled or homemade)
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

chopped toasted pine nuts
roasted garlic


Preheat the oven broiler.

Slice the tops off of the tomatoes and hollow out by removing the seeds.

In a bowl, mix the goat cheese and chopped red peppers together (optional: add pine nuts, garlic, or some of the basil to the mixture). Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.

Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Gado Gado

Recipe by Certified Health Coach Emily Geizer

Gado Gado is an Indonesian dish that will excite and inspire kids to explore.

Sauce Ingredients:
1 cup chopped onion
2 cloves crushed garlic
1 cup nut butter (I use almond)
1 Tbs honey
juice of 1 lemon
1 tsp freshly grated ginger root
1 bay leaf
1 Tbs cider vinegar
3 cups water
1 tsp salt
dash of tamari or soy sauce
pat of butter

In a saucepan, cook the onions, garlic, bay leaf, and ginger in butter until onion becomes
translucent. Add remaining ingredients and mix thoroughly. Simmer for 30 minutes (Optional - blend for a smooth sauce)

Pour sauce over an arrangement of combined cooked and raw seasonal vegetables and


Ideas - Use whatever is in season:
shredded cabbage
celery slices
green beans
snap peas
sweet potatoes
hard-boiled egg
baked tofu chunks
chicken cubes

I recommend serving a large plateful of the vegetables and protein for your family to pick
and choose what they want on the plate. Then drizzle the sauce over each plate.

Emily Geizer
Holistic Health and Parent Coach

Let's connect: Facebook & Pinterest

Fig Chutney

Rose Shepherd of Blessed Earth Farm

Yield: 24 8oz. jars

8 pounds quartered figs
1 large green pepper, chopped
1 orange, finely chopped
4 cayenne peppers, minced
¼ cup fresh ground ginger root
3 garlic cloves, minced
1 cup raisins
1 cup sugar
3 cups cider vinegar

Use hot fill & hold method
Combine all ingredients in a large stock pot. Bring to a boil, cover, reduce heat and simmer for about 15 minutes, or until thickened. Ladle into hot, sterilized jars, being sure that the mixture is at least 180 degrees. This temperature must hold for 6+ seconds. Wipe rims, secure lids and flip upside down on a towel covered surface. Leave undisturbed overnight then flip right side up, label & store.

When using whole baby figs, increase vinegar and sugar by 1 cup each.


Eggplant and Tomato Salad

1 lb. eggplant
salt & pepper
1/4 extra virgin olive oil
2 dozen small cherry or grape tomatoes
2 cloves garlic, minced
1/2 cup basil leaves, chopped


Cut the eggplant into 1/2-inch-thick slices

Heat the oven to 400. Grease baking sheets with olive oil. Place eggplant on baking
sheets and drizzle with remaining oil. Sprinkle with salt and pepper.

Roast for 15 minutes. Add tomatoes to baking sheet and continue roasting another
10 minutes, without flipping or turning. Eggplant should be soft and tomatoes slightly

Chop eggplant, toss with tomatoes, garlic, and basil. Serve at room temperature.


Health benefits:
Because eggplants are nightshades, they are not for everyone. If you are able to eat nightshades, without adverse reactions, then you will benefit greatly from the antioxidant components found in the skin and flesh. They are also anti-microbial, lower LDL (bad cholesterol) and have antiviral activities.


What is a health coach?
Healthy eating is just one aspect of healthy living. In addition to weight loss and increased energy, healthy living rewards you with feelings of spontaneous happiness!

Could you use more of that? Would you like the support and accountability of a health coach to help you reach your goals? To discover how much healthier you can be visit: or call me at 919-680-4818.

Copyright© 2013 Emily Geizer, HHC All rights reserved (919)680-4818 | |

Chilled Cucumber, Purslane and Buttermilk Soup

Source: Michelle McKenzie, 18 Reasons
Center for Urban Education about Sustainable Agriculture

Serves 4

1½ pounds (approximately) Armenian cucumber, halved lengthwise and thinly sliced
A few handfuls purslane, washed, any woody stems removed
2 cups buttermilk
½ cup water
A few teaspoons argan oil (optional)
Flowering parsley, dill, or cilantro, for garnish (optional)
Sea salt
Freshly ground black pepper

Place the cucumber and most of the purslane (save a few sprigs for garnish) in a blender
with the buttermilk, water, and a few pinches of salt. Blend on high until very smooth.

Taste and adjust the seasoning.

Pass the soup through a chinois; adjust the seasoning once more.

Chill until ready to serve.

Divide the soup among chilled bowls. Garnish with sprigs of purslane, freshly ground black pepper, and argan oil.

Garnish the soup with the buds of flowering herbs.

Crumb-Topped Strawberry Rhubarb Pie

by Jess Knight on

Bottom crust:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup chilled butter
2 tablespoons cold water, or more as needed

Crumb topping:
1 cup all-purpose flour
2/3 cup white sugar
1/3 cup chilled butter

¾ to 1 ¼ cups white sugar depending on taste
1/3 cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups rhubarb, sliced 1/2-inch thick
2 cups sliced fresh strawberries
1/3 cup chopped pecans

Preheat oven to 400 degrees F (200 degrees C).

Whisk 1 cup of flour and salt in a bowl.

Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to ½ inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.

Mix ¾ to 1 ¼ cups of sugar (depending on taste), 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans.

Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture
with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping
evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.

Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

Eggplant and Friends Veggie Roast

By Margaret Krome-Lukens

1 pint of "Fairy Tale" eggplants (10 to 12 fruits; or substitute with another variety)
1-2 pints of small potatoes
1-2 pints of cherry tomatoes
2 large zucchini or yellow squash
3-4 medium onions
1/3 to ½ cup of olive oil
4-6 large cloves of garlic
Small bunch of fresh parsley (about 1/3 or ½ cup of chopped fresh parsley leaves)
Salt and pepper

"Salt" the eggplant (this draws out any bitterness). Cut into thick (1/2 inch) coins, sprinkle with coarse salt and toss to mix. Set in a colander on a plate for 30 m inutes to 2 hours. Brown liquid will come out of the eggplant; discard. Salting may not be necessary for smaller or younger eggplants but is definitely a good idea for older, larger fruits.

Preheat the oven to 350 degrees. Crush or dice the garlic. Cove r it in the olive oil, but keep enough olive oil aside to grease the baking pans. De-stem the parsley and chop the leaves into small pieces. Add the parsley to the garlic/oil mixture and let it sit while you chop the rest of the veggies.

Cut the zucchini or squash into half-inch coins. Slice at least some of the cherry tomatoes in half so that their juice can mix with the oil and the rest of the veget ables while roasting. Cut the potatoes into pieces slightly thinner than the eggplant and zucchini. Slice the onions into large chunks.

Combine everything into a large bowl, adding salt and pepper to taste and tossing so that all the vegetables get well covered in oil. Grease two baking sheets and divide the mixture between them.

Cook at 350 degrees, checking every 15 or 20 minutes to make sure the veggies aren’t sticking to the pan. When you can easily stick a fork in the potatoes, the rest of the vegetables should be done as well, though you can wait a few minutes longer if you want a softer roast. Cooking time is about 40-50 minutes.