Summer Harvest Farm Recipes

Search here for Jan Feb Mar Apr 2019 Archive Blogroll –Weekly Farm Recipe Ideas.

Search here for May June July Aug 2019 Archive Blogroll –Weekly Farm Recipe Ideas.


18 Recipe Ideas – 5/18/2019




Jar Goods – No Canning Required

Healing Herbs


2 recipe ideas with healthy Greek Yogurt [Stonyfield recommended], peaches and  strawberries.


peach-season-recipes-logo.pngrecipe bee logo png

Farm to Table

sunny veg777

Plant based, sunlight energy — simple & good.

A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.

This week ending 5/18/19:

Farm Box Variety changes with DAILY harvest and varies according to share size.


This week’s berries-melons-fruits [varies daily]: Peaches are in, strawberries, organic blackberries, cantaloupes, personal size watermelons [full shares], organic smoothie bananas

veggies banner png

This week’s veggies [varies daily]:  yellow and orange sweet organic bell peppers, zucchini, cucumbers, green beans, carrots, Greenleaf  lettuce, Non-GMO sweet white corn, red 2″ cocktail size vine and beefsteak tomatoes, sweet collard sprouts, cabbage, sweet potatoes and more!!

farm eggs png

Farm Eggs – Photo ID

fresh herbs

This week’s fresh herbs by request [varies daily]:  fresh peppermint and lemon balm

baked goods png

Today Only Freebie Offer with 12 wk Subscription [varies daily]:  Cinnamon Rolls

breakfast menu horizontal

Eggwhite Omelet.

Spinach and Egg White Omelet

Tomatoes, Sweet Onion INCLUDED in full shares

Farm Egg ID



  • egg whites
  • handful spinach OR Chopped collard sprouts (about 1/2 cup)
  • 1/2 cup onion
  • grape tomatoes, or chopped tomato
  • salt
  • pepper
  1. Preheat the oven to 400 degrees F. Spray a medium skillet with cooking spray and saute your chopped onion for 3 to 4 minutes, until translucent. Add your spinach and saute until just wilted.
  2. Place spinach-onion mixture in a small glass dish (or you can use a small skillet) and crack 3 egg whites over top. Season with a bit of salt and pepper, add sliced tomatoes and bake in oven for 17 minutes. Serve with fresh fruit and enjoy!

Cantaloupe Bowl.

Cantaloupe Breakfast Bowls

Cantaloupe melon or assorted berries [strawberries & organic blackberries] or fruits INCLUDED IN Full shares



  • 1 cantaloupe or honeydew melon
  • 2 cups plain Greek yogurt (coconut or almond yogurt for dairy-free)
  • 1/2 cup fresh berries, peaches or pineapple
  • 1/2 cup granola
  • fresh squeezed lemon
  • ground cinnamon, optional
  • honey drizzle, optional


  1. Cut cantaloupe in half and scoop out seeds. Squeeze with 1 fresh lemon.
  2. Portion about 1 cup of yogurt into each cantaloupe half. Top with berries or fruit, granola and honey. Serve.


cantaloupe benefits

Savory Oatmeal.

Savory Oatmeal with Poached Eggs, Tomato, Basil and Parmesan

Tomatoes, Sweet Onion and Bell Pepper INCLUDED in full shares

Farm Egg ID



  • 1 tablespoon extra virgin olive or coconut oil
  • 1 medium onion, finely chopped
  • 1 cup sweet bell pepper,chopped
  • 1 cup baby spinach or sweet collard sprouts, chopped
  • 3-4 cherry tomatoes, sliced
  • fresh basil, sliced thin
  • 1 cup rolled oats
  • 2 large eggs
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chia seeds — optional
  • 1 teaspoon walnuts or sunflower seeds — optional
  • Parmesan cheese


  • In a medium saucepan, heat the olive or coconut oil over medium-low heat. Add the onion and cook briefly until translucent, then add the sweet peppers & greens. Cook for several minutes, stirring periodically, until the peppers have softened.
  • Add 2 cups of water and bring to a boil. Once the liquid is boiling, add the whole or steel-cut oats, salt, chia seeds (optional) and pepper, then reduce to a simmer. Crack the eggs into the oatmeal, for easy poached eggs. Cook for 10-20 minutes, stirring periodically, until the desired texture and consistency is reached.
  • Spoon the oatmeal into two bowls. Add a sliced tomatoes, walnuts and basil to each serving. Top with a generous amount of freshly grated parmesan cheese and a sprinkle of ground black pepper.

Country Breakfast.

Skillet Meals, Excellent for RVing or Camp Grills:

Country Skillet Breakfast

Farm Egg ID

Country Breakfast_Hero


  • 6-8 slices turkey bacon
  • 4-5 medium red potatoes
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 4-5 eggs
  • 1/2 cup low fat cheese
  • 1/4 cup sliced tomatoes


Cut turkey bacon into 2-inch pieces and fry in large skillet, draining off excess grease. Add onion and green pepper, cooking until onion is clear and pepper is soft. Cube the potatoes and add them and salt and pepper to taste. Cook until potatoes are browned and done, stirring often. Beat eggs and add to veggies and bacon (make sure to combine all ingredients). Cook until eggs are set, stirring often. Add sliced tomatoes to mixture. Cover with cheese and tomatoes. Cover skillet and reduce heat, cooking until cheese is melted. Wonderful topped with salsa.


lunch menu horizontal

Veggie Sandwich.

Veggie & Hummus Sandwich

veggie sandwich


  • slices whole grain bread, Add-On Locally Baked by request
  • tablespoons hummus
  • 1/4avocado (mashed)
  • 1/2cup Greenleaf lettuce, chopped
  • 1/4red bell pepper (medium, sliced)
  • 1/4cup sliced cucumber
  • 1/4cup shredded carrots


  1. Spread one slice of bread with hummus and the other with avocado. Fill the sandwich with greens, bell pepper, cucumber and carrot. Slice in half and serve.
  • To make ahead: Refrigerate sandwich for up to 4 hours.

Carrot Fries.

Baked Carrot Fries (Paleo & Vegan)



  • pound carrots (about 10-12 medium carrots)
  • 2 tbsp tapioca flour, for crispy carrot fries
  • 1 1/2tablespoons olive oil 
  • teaspoon sea salt
  • 1/2teaspoon pepper
  • 1/2teaspoon garlic powder
  • 1/2teaspoon fresh thyme


  • Turn the oven to 450°. Start by washing the carrots and peeling them. Cut the carrots into even sticks that are roughly 4 inches long and about 1/2 inch thick.
  • Put the cut carrots into a bowl and sprinkle the tapioca flour and all the spices over it. Mix until the spice and flour mixture coats all the carrot sticks.
  •  Drizzle the olive oil over the carrots and stir to evenly coat.
  • Place the carrots on a baking sheet lined with parchment paper. Make sure the carrots are evenly spread and not stacked on top of each other.
  • Put the carrots in the oven and bake for about 20-30 minutes, checking halfway through to move the carrots around or flip them on the sheet to get even cooking.
  • Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven and allow to cool for a few minutes.



Squash Chips.

Slender Kitchen: Black Pepper Parmesan Zucchini or Squash Chips

squash chips


  • 1 tbsp. olive oil
  • 1/2 cup Parmesan cheese
  • 1 tsp. cracked black pepper (or more)
  • 1 tsp. garlic powder


Preheat the oven to 450 degrees.

Thinly slice the zucchini or yellow squash into chips and toss them in olive oil, cheese, garlic powder, and pepper. Cover a baking sheet in foil and spread out the squash in a single layer. bake for 18-22 minutes until crispy. To make them extra crispy, place a rack on top of the baking sheet and cook the zucchini on the rack so the top and bottom both crispy up well.


dinner menu horizontal

Salmon Burgers.

Lettuce Wrap Healthy Salmon Burgers,  Dairy & Gluten Free

salmon burgers


  • 1-2 cups wild salmon, can of boneless, skinless
  • large eggs
  • 1/2 onion, small, finely diced
  • garlic cloves, minced
  • leaves fresh herb of choice such as parsley, basil, thyme-thinly chopped
  • 1/2 lemon, juiced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon coconut or olive oil

Pineapple or Peach Salsa Topping

  • cups fresh pineapple or peaches, chopped
  • cup bell pepper, sweet, chopped
  • cup tomato, chopped
  • 1/4red onion, finely chopped
  • 1/4cup fresh cilantro, loosely packed, chopped
  • jalapeno, small, stem and seeds removed finely chopped
  • lime, juiced
  • pinch sea salt
  • pinch black pepper
Salmon Burgers
  1. Drain any liquid from canned salmon and add it to a large mixing bowl and shred with a fork to make it easier for mixing.
  2. Next, add in breadcrumbs, eggs, garlic, basil, lemon juice and seasoning and mix well with a wooden spoon or spatula until combined.
  3. Heat up a grill pan or non stick skillet on medium to heat with a drizzle of coconut oil.
  4. While the pan is heating up start forming your salmon patties.
  5. Using a 1/2 measuring cup or large ice-cream scoop evenly section off your mixture and using cleans hands form them into large puck shaped patties and place on a cookie sheet lined with parchment paper.
  6. Cook each salmon burger on the heated pan for 3-4 min per side until golden brown.
  7. Best served with a slice of avocado and pineapple or peach salsa on a lettuce wrap.
Pineapple OR Peach Salsa Topping
  1. In a large mixing bowl add in all of your ingredients and give it a good stir to mix all the flavors together. Cover and store in the fridge to let the flavors marinate while you prepare the salmon burgers.


Skillet Dinners:

Caprese Skillet.

Easy Caprese Pesto Penne Skillet

Tomatoes and Sweet Collard Sprouts INCLUDED in full shares



  • pound whole wheat penne
  • extra-virgin olive oil
  • cloves garlic (minced)
  • pint cherry tomatoes
  • cups arugula or chopped sweet collard strips
  • 1/2 cup basil pesto (store-bought or homemade)
  • ounces fresh mozzarella
  • 1/4 cup pine or  walnuts (toasted)
  • coarse sea salt (to taste)


Bring a big pot of water to a boil, add a liberal dose of salt, then cook penne according to package instructions. Drain and set aside.
  1. Meanwhile, in a large skillet, heat 2 tablespoons olive oil to medium. Add garlic and cook, stirring continuously, for 30 seconds until it begins to turn pale golden. Add cherry tomatoes and continue stirring and cooking for 2 – 3 minutes, just until tomatoes start to soften.
  2. Make a stack of 5-10 collard sprout leaves and roll them up like a cigar.  Cut every 1 1/2 inches.  When unrolled, the collard sprouts will be long strips.
  3. Add sweet collard sprouts to the skillet and cook for 30 seconds, then add pasta, mozzarella, and basil pesto. Toss everything together until pasta is warmed through and everything is lightly coated in pesto. Sprinkle with pine or walnuts and a pinch of salt, drizzle with more extra-virgin olive oil, and serve, passing more pesto at the table as needed.

Vegetable Skillet.

Healthy Vegan Summer Vegetable Skillet Dinner

Cabbage, squash, onions and spinach sautéed in a light garlic basil sauce.

Sweet Onions and Cabbage INCLUDED in full shares



  • cups cabbage (thinly sliced)
  • yellow squash (medium, sliced)
  • medium onion (sliced)
  • cups baby spinach
  • 1/4 cup fresh basil (chopped)
  • cloves garlic (minced)
  • cup vegetable stock
  • tablespoons olive oil
  • tablespoon coconut oil
  • teaspoons lemon juice
  • tablespoon fresh dill (chopped)
  • teaspoons cornstarch (divided, optional)


  • Saute squash, cabbage and onions in butter and oil over medium-high heat for 2 to 3 minutes until squash browns and cabbage begins to wilt.
  • Add garlic, spinach and lemon juice cook about 1 minute until spinach begins to wilt.
  • Add stock and basil. Reduce heat and simmer until cabbage is tender and sauce begins to thicken. Stir in dill. Add cornstarch 1 teaspoon at a time if necessary to thicken to desired consistency.


jar goods menu horizontal

Benefits Pickles.

4 Benefits of Homemade Refrigerator Pickles

By opting for refrigerated pickles with organic apple cider vinegar, you’ll get all the healthy benefits. One or two homemade refrigerator pickles daily may help provide probiotic benefits while keeping sodium intake moderate.

  • Pickles are probiotic when fermented. 
  • Pickles are good for your eyes.
  • Pickles help keep bones strong.
  • Pickles help with muscle cramps.—while pickles are good at assisting athletes whose electrolytes have been depleted, because they’re fermented with salt, pickles do have quite a bit of sodium, averaging 313 milligrams per serving. (The American Heart Association recommends capping it at 1,500 milligrams a day.)

Quick Pickled.

Quick Pickled Vegetables – No Canning Required



  • Enough Fresh Raw Veggies to fill 2 Quart size mason Jars (about 5-6 cups)- beets, carrots, radishes, turnips, cucumbers, okra, green beans, asparagus, red onion, zucchini or summer squash, cauliflower florets, bell peppers, garlic scapes, cabbage, rainbow chard stems

Pickling Spices

  • 1 tablespoons coriander seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoons mustard seeds
  • 6– 10 cloves garlic- sliced thickly
  • ½ an onion sliced (optional)
  • few sprigs fresh dill ( optional) or other herbs
  • Other optional additions- whole cloves, dill seeds, whole allspice, fresh ginger slices, fresh chilies or chili flakes, celery seeds, peppercorns or other fresh herbs.

Pickling Liquid

  • 2 Cups vinegar- apple cider (or white, red wine, rice wine )
  • 2 Cups water
  • 2 Tablespoons kosher salt
  • 4–6 Tablespoons sugar ( sugar is added for flavor, so feel free to cut back)


  1. Prep your veggies. Wash them well and slice, quarter, or cut into spears, or leave whole ( like with green beans, asparagus, okra etc)
  2. Bring the water, vinegar, salt and sugar to a boil in a small pot, and in the mean time pack the jars with the prepped veggies.
  3. In two quart size mason jars, divide the garlic and whole spices.
  4. Begin adding the veggies and if your are including the onion ( which I recommend), layer a few slices in with the veggies along with any fresh herbs you would like to include ( you can also layer the garlic this way too, or put it in first, your choice) leaving about an inch at the top of the jar.
  5. Using a funnel, carefully pour the hot liquid into the jars, making sure to submerge all the veggies, pressing down on them with the end of a wooden spoon. You may be able to add more veggies at this point, just make sure the liquid completely covers the veggies leaving at least a half inch of room between the liquid and lid.
  6. Cover and let sit on the counter to cool, and after an hour or two, place in the fridge. These will taste good after 6-8 hours, but much better after a couple days. Keeps up to three weeks.

Canning Notes

If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their metal lids.

Place the pickling liquid in saucepan over high heat and bring to a rolling boil. Pour the brine over the veggies filling each jar to within 1/2-inch of the top. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling liquid if necessary. Tighten the lids. Place the lids over the jars and screw on the rings until tight.  For longer storage, place the filled jars in a boiling pot of water to can them. When the water comes back to a boil, boil for 5 minutes then remove the jars immediately. Make sure the lids pop down. 


Cucumber Pickles.

Refrigerator Cucumber Pickles

pickles 1


  • 1/2cup water
  • cup apple cider vinegar
  • teaspoon salt
  • cloves garlic
  • cups sliced cucumbers


  1. Heat the water, vinegar, salt and garlic in a heavy pan until it comes to a boil. Remove from the heat and let it sit for 5 minutes, Meanwhile, add the cucumbers plus the garlic from the boiled mixture to one or more glass jars, packing each tightly. Slowly pour the slightly cooled mixture over the cucumbers into the container.
  2. Refrigerate the pickles for 24 hours, but they are best served after 3 days. These will keep for 2-3 weeks in the refrigerator.

Variations: Herb-laced Cucumbers: Interlace cucumbers and garlic with about ¾ cups chopped dill, thyme or lemon balm while filling the containers. Spiced Cucumbers: This is just a hint of the spices that like pickles: coriander, cumin, cardamom, and dill seeds. Immediately after the water, vinegar and salt come to the boil, add ¼ teaspoon mustard seeds, ½ tsp ground turmeric, and ¼ teaspoon celery seed to the liquid. Pickled Okra, Dilly Beans: Substitute with okra or green beans for the cucumbers.

Pickled Vegetables.

Quick Pickled Vegetables

veg pickles


  • large carrots (cut into large matchsticks)
  • pound green beans (ends removed)
  • cucumbers (cut into large matchsticks)
  • 1/2red onion (sliced)

Pickling Brine Spice Mix

  • cups water
  • cups white vinegar
  • cup apple cider vinegar
  • tablespoons peppercorns
  • tablespoon mustard seeds
  • tablespoon coriander
  • tablespoons sugar
  • 10 dill sprigs
  • 1 1/2tablespoons dried dill


  • Start by blanching the carrots and green beans.
  • Bring a pot of water to boil, add in cut carrots and green beans and cook for 3 minutes, then immediately run them under cold water and put ice cubes on top of them (you want them to stop cooking and be crunchy, not mushy).
  • Arrange 6 clean mason jar on top of some paper towels and then tightly pack with the carrots, green beans, and onions.
  • In a large pot bring water, vinegar, apple cider vinegar, peppercorns, mustard seeds, coriander, sugar and fresh dill to a boil. Remove from heat and let cool for 5 minutes, then ladle liquid evenly into the mason jars – fill the jars almost to the top, making sure to cover the vegetables with liquid.
  • Put lids on and refrigerate for 24 hours and then enjoy!
  • These quick pickled vegetables last in the refrigerator for 2 months (and probably longer, they’ve just never lasted that long in our house!)




Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Freezer Jam.

10 ways to use homemade freezer jams:

No Canning Required

Tomato Jam.

Savory Sweet Heirloom Tomato Jam

Photographs for Food52


  • 1 1/2 pounds tomatoes, coarsely chopped
  • onion, small, chopped
  • 1/2 cup brown sugar
  • 1 cups granulated or coconut sugar
  • teaspoon salt
  • 1/4 teaspoon coriander
  • 1/8 teaspoon cumin
  • 1/4 cup apple cider vinegar
  • lemon, juice of

Put all ingredients in a 2-quart pot. Bring to a gentle boil, then reduce heat to a simmer. Cook until thickened to a jam-like consistency, about 3 hours. Transfer to sterilized glass jars and store in refrigerator for up to two weeks, or use a hot-water canning bath for 15 minutes for long-term storage.

Blackberry Sauce.

Blackberry Jam Sauce for Lemon Yogurt


Blackberry Jam Sauce

  • 1 cup fresh Blackberries
  • 1-2 tablespoons maple syrup
  • 1/2 tablespoon chia seeds
  • 1 teaspoon lemon juice
  1. Start by adding the blackberries, 1 tablespoon of maple syrup and the lemon juice into a small saucepan. Over medium-high heat, bring to a boil. Lower the heat to medium-low and let simmer (uncovered) for 5 minutes.
  2. After about 5 minutes, mash the blackberries in the pot and add the chia seeds.
  3. Let simmer (uncovered) for another 15 minutes, stirring frequently. Remove from heat once the jam thickens.
  4. Taste. If you’d like it sweeter, add another tablespoon of maple syrup or one tablespoon of non-refined sugar to make sure it doesn’t get too runny.
  5. You can refrigerate this for 1-2 weeks, but I’m pretty sure you’ll be eating it much sooner than that!

Serve over lemon yogurt.

Lemon Yogurt

  • 1 cup Plain Natural Yogurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 heaping teaspoon lemon zest
  1. Mix all ingredients together in a bowl.


Herb Dip.

Copycat Carrabba’s Herb Dip

Oregano, rosemary, parsley, basil INCLUDED in fresh herb Add-On, by request.

Locally Baked Breads Add-On, by request.

  • Use as a veggie topping or dip.
  • Rub fish or chicken with this herb dip to roast it.
  • Use with locally baked breads – Add-On by request.


  • 2 cloves garlic, very very finely minced
  • 1 tablespoon fresh oregano, very finely minced
  • 1 tablespoon fresh rosemary, very finely minced
  • 1 tablespoon fresh parsley, very finely minced
  • ½ tablespoon fresh basil, very finely minced
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon coarse ground black pepper
  • ¼ cup olive oil for serving


  1. To make the herb dip combine everything EXCEPT the olive oil. Toss to thoroughly mix the herbs and combine.
  2. To serve place a teaspoon of the herb mixture on a plate and drizzle a little bit of the olive oil over it.
  3. Use as a veggie topping or dip.

Rub fish or chicken with this herb dip to roast it.

Use with locally baked breads – Add-On by request.



dessert menu

Amazing health benefits of organic Greek Yogurt here.

Grilled Peaches.

Grilled Peaches and Cream



  • 1 cup plain Greek yogurt (0% fat)
  • 1 2 inch piece vanilla bean, split lengthwise
  • 4 tablespoons sugar (brown or organic coconut), divided
  • 4 peaches, halved and pitted
  • 1 pint blackberries (optional) for garnish and extra fruit
  • mint leaves for garnish


Heat grill to medium.

Scrape the seeds from the vanilla bean into a medium bowl. Combine seeds, yogurt, bean, and 2 tablespoons sugar. Let flavors blend for 1 hour. Discard bean.

Grease the grill grates and grill the peaches cut side down for 3-4 minutes or until tender.

Top each peach with a a couple of spoonfuls of the vanilla yogurt cream. Garnish with blackberry and mint. Serve with remaining berries on the side.

Keylime Strawberries.

Key Lime Pie Stuffed Strawberries



  • 1 (8 oz) pkg reduced fat cream cheese or Greek Yogurt
  • 3/4 cup powdered sugar or coconut sugar or honey
  • 1 tablespoon lime juice*
  • zest from one lime
  • 1 pound strawberries


  1. In a mixing bowl combine the cream cheese, powdered sugar, lime juice and lime zest. Place the mixture in the fridge to chill.
  2. Carefully cut the tips and the stems from the strawberries. Use a small spoon or metal measuring spoon and hollow out the inside of the berries. Be careful not to cut into the edges.
  3. Spoon or pipe the filling into the berries.
  4. Keep cool.
  5. Tips: I used a metal teaspoon to hollow out the large berries and a metal 1/2 teaspoon to hollow out the small berries.
  6. You can place the prepared berries in the freezer for a few minutes to help the filling set so if they tip over it doesn’t ruin the appearance.

*You can add an additional 2 teaspoons of lime juice without it altering the filling if you prefer more lime flavor.


17 Recipe Ideas – This Week 2019

5/11/2019 – Farm to Table

sunny veg777

Plant based, sunlight energy — simple & good.

A fresh box of fruits & veggies, plant-based energy to your door, affordably, assorted ~ good self-care routine.

This week ending 5/11/19:

Farm Box Variety changes with DAILY harvest and varies according to share size.


This week’s berries-melons-fruits [varies daily]: strawberries, organic blackberries, honeydew melons, seedless oranges, personal size watermelons [full shares], organic smoothie bananas

veggies banner png

This week’s veggies [varies daily]:  yellow sweet mini bell peppers, cucumbers, head  lettuce, sweet onions, fresh thyme, Non-GMO sweet white corn, red 2″ cocktail size vine tomatoes, sweet collard sprouts, cabbage, sweet potatoes and more!!

farm eggs png

Farm Eggs – Photo ID

breakfast menu


Strawberry Scones.

🌹Mother’s Day Mini Strawberry Orange Scones with Orange Glaze

Strawberries and seedless oranges INCLUDED in Full Shares



    • 2 cups all-purpose flour
    • 3 tablespoons white sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (1 stick) frozen butter, cut into cubes
    • 1 teaspoon vanilla extract
    • 1 egg
    • 1/2 cup heavy cream, plus more for tops of scones
    • 1 tablespoon orange zest
    • 1 cup fresh strawberries, diced
Orange Glaze
  • 2 tablespoons freshly squeezed orange juice
  • 1 cup powdered sugar
  • 1-2 tablespoons heavy cream


  1. Preheat oven to 400F. If making regular scones, line a large baking pan with a silpat baking mat or parchment paper. If using mini scone pan, lightly spray with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk flour, sugar, baking powder, and salt.
  3. Using a pastry cutter or fork, cut butter into flour mixture until it resembles small pebbles. Set aside.
  4. In a small bowl, whisk vanilla extract, egg, heavy cream, and orange zest.
  5. Make a well in center of the dough mixture and pour in cream mixture. Using a spoon or your hands, gently mix until just combined.
  6. Lightly toss in strawberries.
  7. Turn dough out onto a lightly floured surface. If making regular sized scones, shape dough into a large ball, cut into wedges, and place onto baking pan. If using mini scone pan, break dough into chunks and fill scone mold.
  8. Brush tops of scones with extra cream, if desired.
  9. Bake for 12-14 minutes, or until tops are lightly golden brown.
  10. Remove from oven and let cool completely.
  11. Whiles scones are cooling, prepare the glaze.In a small bowl, combine the orange juice, powdered sugar, and cream.
  12. Whisk until it reaches desired consistency, adding more sugar/cream if needed.
  13. Drizzle over tops of cooled scones.
  14. Enjoy!

Blackberry Crisp.

🌹Mother’s Day Easy Blackberry OR Strawberry  Crisp, Gluten Free

Blackberries, Strawberries INCLUDED in full farm boxes.


  • 1-2 cups blackberries or strawberries or mixed berries
  • 1/8 cup gluten free flour (almond, buckwheat, oat, coconut, brown rice flour, etc)
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2/3 cup oats
  • 1/8 cup gluten free flour
  • 1/2 cup honey or brown sugar (packed)
  • 1/4 cup coconut oil OR unsalted butter (* cut into pieces)
  • Preheat your oven to 350°F. Lightly coat skillet or baking dish with coconut oil.
  • Combine the blackberries and/or strawberries, 1/8 Cup flour, sugar, and cinnamon in a medium size casserole dish or skillet.  Toss to coat.
  • In a small bowl, combine the oats, 1/8 Cup flour, brown sugar, and coconut oil OR butter pieces. Using a fork or pastry cutter, blend until the mixture resembles coarse crumbles.
  • Sprinkle the oat crumbles evenly on top of the blackberry mixture.
  • Bake for 30-40 minutes, until the crisp is golden brown.


strawberry crisp skillet

gluten free crisp

Keto Breakfast.

Keto Breakfast Bowl with Fried Eggs & Collard Sprouts

Included in Full box -sweet collard sprouts



Eggs, Fish, Natural Dairy– less than 5%

  • 2 large eggs
  • 3 slices turkey bacon
  • 1/2 tbsp butter

Veggies — 30-70%

  • 3 cups collard greens

Seasonings & Spices

  • 1/4 tsp black pepper
  • 1/2 tsp Pink Himalayan Salt
  • 1/4 tsp garlic powder


  • Heat a large skillet to medium-high heat and slice up the bacon into pieces. Add the bacon to the hot pan and allow to cook down.
  • Once the bacon is cooked to your liking add in the collard greens and season with garlic powder, salt and pepper. Cook the collards down to your liking and then transfer bacon and collards to a bowl.
  • Add the butter to the hot pan and crack in the eggs. Let them fry up until the white is fully cooked through and season them with salt and pepper. Once the eggs are cooked add them to your bowl and enjoy!

lunch menu 2

Caprese Salad.

🌹Mother’s Day Lunch:

Caprese Salad

Cocktail Tomatoes INCLUDED in Full Shares


1 lb.fresh mozzarella

4 large or 6 medium ripe tomatoes, sliced

1 bunch basil, stems removed and discarded

Extra-virgin olive oil, for drizzling

Flaky sea salt

Freshly ground black pepper


On a large plate or platter, layer mozzarella and tomato slices in an alternating pattern. Drizzle with olive oil and season with salt and pepper.

Fried Tomatoes.

🌹Mother’s Day Lunch:

Extra-Crunchy Fried Green Tomatoes

Tomatoes INCLUDED IN Full Healthcare Boxes



Veggies — 30-70%

  • 16 slices green tomato (about 11⁄2 pounds)

Seasonings & Spices

  • teaspoon Crystal cayenne pepper hot sauce
  • teaspoons kosher salt (divided)

Eggs, Fish, Natural Dairy– less than 5%

  • cup whole buttermilk
  • large egg

Grains — less than 20%

  • cups panko bread crumbs or corn meal
  • cup all purpose flour

Condiments  — less than 5%

  • 1/4teaspoon vegetable oil or coconut oil (ground black pepper, for frying)


  1. Line a baking sheet with several layers of paper towels; top with a wire rack. Place tomato slices on prepared rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Pat dry with a paper towel.
  2. In a shallow dish, place flour. In a medium bowl, whisk together buttermilk, hot sauce, and egg. 
In another shallow dish, stir together panko, remaining 1 teaspoon salt,
and pepper.
  3. Dredge tomato slices in flour, shaking off excess. Dip each tomato slice in buttermilk mixture, allowing excess to drip off. Dredge in panko mixture, gently pressing mixture to tomatoes. Return tomatoes to prepared rack.
  4. In a large Dutch oven, add oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 360°. Working in batches, carefully place tomatoes in hot
 oil, being careful not to overcrowd 
pan. Cook, turning occasionally,
 until golden brown, approximately
 2 minutes. (Adjust heat as needed to maintain 360°.) Remove with a slotted spoon; let drain on prepared pan.

green tomatoes

Corn Salad.

Corn, Avocado, and Tomato Salad

Sweet Corn and tomatoes INCLUDED in Full Shares


  • cups cooked corn
  • avocados (cut into 1/2-inch cubes)
  • pint cherry tomatoes (halved)
  • 1/2cup diced red onion (finely)
  • tablespoons olive oil
  • 1/2teaspoon lime zest (grated)
  • tablespoon fresh lime juice
  • 1/4cup chopped cilantro
  • 1/4teaspoon salt
  • 1/4teaspoon pepper


Bring a pot of water to boiling and boil the corn for 3-5 minutes. Grill the corn over medium high heat for 3-5 minutes. Keep the corn in its husk and microwave for 3-5 minutes. It steams the corn. Cut the corn off the cob and saute in a pan with a little oil for 3-5 minutes.

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix. Chill salad for an hour or two to let flavors blend.

Cheese Peppers.

Mini Sweet Peppers Stuffed With Farmer’s Cheese

Mini Gold Sweet Bell Peppers INCLUDED in farm boxes.


  • 10 mini sweet peppers (halved lengthwise)
  • 8ounces farmer’s cheese (cottage cheese or goat cheese)
  • 2tablespoons plain Greek yogurt
  • 1green onion, chopped
  • 2teaspoons dill, fresh chopped
  • 1/4teaspoon sea salt
  • 1/2 c. chopped olives, optional


In a small bowl, softened the cheese with a fork. Add the Greek yogurt.

Add the chopped green onion, dill, olives and salt. Optional add sweet paprika.

Mix everything well and correct the salt if necessary.

Spoon the cheese mixture into pepper halves. Place them on a platter and sprinkle over them chopped dill or green onions chopped small.

The cheese mixture will last for 3 days in the refrigerator. Bring to room temperature before serving.

The mixture can be made ahead of time.



Nacho Peppers.

Nacho Stuffed Mini Gold Sweet Peppers

Gold Baby Sweet Peppers INCLUDED in Full Shares

tmp_31685-mini pepper nachos-1755777510


  • 10-12 mini bell peppers, halved and seeded
  • 3/4 cup salsa
  • 3/4 cup black beans, cooked
  • 1 chopped jalapeno, seedless
  • 1 medium avocado, diced
  • Salt and pepper to taste
  • 3/4 cup low fat cheddar cheese, shredded
  • ¼ cup cilantro


  1. Mix black beans, salsa and avocado and season with salt and pepper
  2. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on cheese and broil until cheese is melted, about 2-4 minutes
  3. Serve with garnished cilantro

Strawberry Salad.

🌹Mother’s Day Strawberry Orange Salad with Orange-Honey-Thyme Dressing

Strawberries, fresh thyme and seedless oranges INCLUDED in Full Shares

tmp_20019-strawberry orange salad thyme-1755777510.jpg



1 teaspoon grated orange peel
1/4 cup orange juice
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon chopped fresh thyme INCLUDED in Full Shares
1 tablespoon EV olive oil
1/2 teaspoon honey mustard
1/4 teaspoon salt


3 oranges, peeled, sliced
1 cup sliced fresh strawberries
6 cups salad greens


  •  In tightly covered container, shake all dressing ingredients.
  •  Add oranges and strawberries on salad greens. Serve with dressing.
thyme benefits png

Strawberry Salsa.

Strawberry Jalapeño Salsa

Strawberries INCLUDED in Full Shares



  • 15-20 strawberries, hulled and chopped into a very small, even dice
  • 1/3 medium onion, finely minced
  • handful of cilantro, well rinsed, dried, and finely chopped
  • 1 Jalapeño pepper, finely minced (leave the seeds out for less heat)
  • juice of 1 lime
  • fresh cracked black pepper


  1. Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
  2. Chill until ready to serve.


Spreadable Berries and Fruits – nourish. Jam has most of the health benefits of fruit, most notably, heart healthy, cancer fighting antioxidant power. Jam is a concentrated source of nutrition when made with fully ripened fruits.

The Skinny on Spreadable Preserves Courtesy of WW

Calories-per-serving are relatively low, often under 100 calories, so jams are a low-impact way to boost flavor and add sweetness to many foods.

Freezer Jam.

10 ways to use homemade freezer jams:

  • Spread on whole grain toast or crackers
  • Use in thumbprint cookies
  • Swirl into oatmeal
  • Swirl in plain Greek Yogurt
  • Dehydrate to make fruit leather
  • Use it for grilling marinade
  • Add to salad dressings
  • Use as a muffin filling or spread
  • Use as whole grain waffle, crepe or pancake topping
  • Add to smoothies

Strawberry Jam.

🌹Low-Sugar Strawberry Freezer Jam + FREE Printable Label

Strawberries INCLUDED in Full Shares


  • 1 and 1/2 cups crushed strawberries (about 1 1-lb container)
  • 3/4 cups unsweetened cranberry-raspberry or apple juice
  • 1 T Low-Sugar Pectin
  • Up to 1 cup sugar or 1/2/cup honey


  • 3 4-oz glass jars with lids and bands or Ball freezer jars


  1. GRADUALLY ADD Pectin into fruit juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.
  2. IMMEDIATELY ADD prepared fruit* into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar.
  3. LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately; refrigerate up to 3 weeks or freeze up to 1 year.

*Prepare strawberries by hulling and crushing about 5 or 6  at a time using a potato masher.




Strawberry Thyme.

Strawberry Balsamic Thyme Jam

Strawberries and thyme INCLUDED in Full Shares

The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence.


Makes 4 (8-ounce) jars


  • 3 1/2 cups granulated sugar
  • 2 1/2 cups crushed strawberries (about 4 cups of stemmed, hulled, and sliced strawberries)
  • 1/8 cup best quality balsamic vinegar
  • 1/2 tablespoon minced fresh thyme leaves
  • One half (1.75-ounce) package regular powdered fruit pectin
  • 1/2 teaspoon unsalted butter


Optional:  Freezer Jam OR Preserved by Canning:

freezer jam jars

For Freezer Jam, Prepare Jam, pour into Ball Freezer Jars and Freeze.

  1. If you are going to preserve jam, prepare jars and lids: place 4 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
  2. Measure 3.5 cups of granulated sugar into large bowl. Set aside.
  3. Combine crushed strawberries, balsamic vinegar, and thyme in a large, heavy saucepan or stockpot. Whisk in pectin until dissolved. Bring mixture to a full rolling boil over high heat, stirring constantly.
  4. Add the sugar all at once. Stir until dissolved. Stir in butter. Stirring constantly, return mixture to a full rolling boil. Boil hard for one minute. Remove pot from heat and skim off any foam from surface of jam.
  5. Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.


Orange Marmalade.

🌹Mother’s Day Orange Marmalade Swirl in Greek Yogurt

Seedless Oranges – INCLUDED in Full Shares


  • 1 pound oranges about 4 medium
  • 1 cup water
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste or vanilla extract


  1. Slice the oranges thinly, approximately 1/8 inch thick, picking out the seeds as you go. A mandolin makes this process move quickly.
  2. Place the orange sliced in a medium saucepan over medium heat.
  3. Stir in the water, sugar and vanilla.
  4. Bring the mixture to a boil, then turn the heat to low.
  5. Continue to simmer, stirring occasionally, until the mixture has darkened in color and thickened to a jammy consistency. The process will take approximately 35-40 minutes and the temperature will read 222-223 F on a candy thermometer.
  6. Carefully transfer the marmalade to canning jars and seal with the lid.
  7. Marmalade can be stored in the refrigerator for up to 10 days in an airtight container.

Blackberry Jam.

🌹Pectin-Free Blackberry Freezer Jam

(2 ingredients, no canning required, small batch)

Blackberries INCLUDED in full farm boxes.

blackberry jam

  • 2 and 1/2 cups blackberries
  • 1 and 1/4 cups granulated sugar

Optional: add a teaspoon of lemon juice and zest of one lemon as well, but it’s not necessary.

Directions for Blackberry Freezer Jam:

  1. Rinse blackberries.
  2. Bring to a boil in large pot and allow to simmer for 5 minutes. Crush blackberries with a potato masher until no big chunks remain.
  3. *Optional step: Strain seeds with a mesh strainer or cheesecloth. I find it easier to use a strainer. Just set it over a bowl and pour your berries over it. Using the back of a spoon, push out as much juice and flesh as you can, leaving only the seeds behind.
  4. Pour your seedless blackberry juice back into the pot and add sugar. I chose to add a teaspoon of lemon juice and zest of one lemon as well, but it’s not necessary.
  5. Place 2 teaspoons into freezer for the setting test later.
  6. Bring berries and sugar to a boil and allow to boil on med-high high for 10 minutes, or until mixture comes to 220* on a candy thermometer.
  7. If you don’t have a thermometer, you can test your jam using the spoon test; take your teaspoon out of the freezer, drop a little jam into your spoon and place back in the freezer for two minutes. If your jam sets in 2 minutes and wrinkles to the touch, it is ready. If it’s still runny, boil your mixture for an additional minute or two and try the spoon test again.
  8. Once jam reaches 220* or passes the spoon test, pour into your clean, sterilized jars (or freezer safe containers). Close lids and allow to cool completely. Once cooled, place in freezer until ready to use.
  9. Jam will keep up to 1 year in the freezer and 3 weeks in the refrigerator.


dinner menu

Cucumber Salad.

Light Supper Ideas:

Cucumber Tomato Salad

Cucumber, Red Tomato and Colored Bell Peppers INCLUDED in box, naturally vegan and gluten free.

tomato salad



  • salt (to taste)

Condiments  — less than 5%

  • tablespoon olive oil
  • tablespoons lemon juice

Veggies — 30-70%

  • cucumber (skin on, chopped, remove seeds, if desired)
  • pint cherry tomatoes (25-30, halved or quartered)
  • radishes,chopped, or chopped red onion
  • red bell pepper (or yellow, chopped)
  • handful fresh parsley (chopped)


Combine all ingredients in a large bowl and toss well. Serve at room temperature, or refrigerate and enjoy chilled.

Corn Salsa.

🌹Mother’s Day Grilled Salmon with Corn Salsa

Sweet corn INCLUDED in Full Shares




  • 1.5–2 lb. salmon fillet, cut into portions
  • 1 Tbsp. olive oil
  • salt and pepper to taste


  • 4 ears corn, shucked and grilled with the kernels removed
  • ¼ cup fresh cilantro, chopped, plus extra for garnish
  • Juice of 1 lime (about 2–3 Tablespoons)
  • Salt and pepper to taste
  • 2 green onions, sliced
  • 1 oz. white cheese, plus extra for topping



  1. Preheat a grill or grill pan until it’s very hot.
  2. Pat the salmon with a paper towel until it is very dry, then season with salt and pepper. Use a pastry brush (or a paper towel that you hold with kitchen tongs) to brush the grill grates with canola oil.
  3. Place the salmon skin-side up on the hot grill and let cook for 3-4 minutes per side. When it’s ready to flip, the fish should lift easily off the grill with a spatula. Top with corn salsa, sprinkle with some extra cilantro and cheese, and serve.


  1. Combine all ingredients in a medium bowl and stir to combine. Serve immediately or keep in the fridge for up to a week.


Potato, Squash, & Goat Cheese Gratin

This is an easy, rustic vegetarian meal with sliced red potato and goat cheese. No cream needed at all.



Veggies — 30-70%

  • yellow summer squash (medium, about 1/2 pound)
  • red potatoes (small to medium, about 1 pound)
  • tablespoon basil leaves (thinly sliced)

Condiments  — less than 5%

  • tablespoons olive oil


  • salt
  • freshly ground black pepper

Eggs, Fish, Natural Dairy– less than 5%

  • 1/4cup whole milk
  • ounces goat cheese
  • 1/3cup grated parmesan cheese (freshly)


  1. Arrange a rack in the middle of the oven and heat to 400°F. Lightly grease a 1 1/2- to 2-quart baking dish with a drizzle of olive oil.
  2. Use a mandoline or chef’s knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Place the sliced vegetables and olive oil in a large bowl and toss to combine.
  3. Place 1/3 of the squash and potato slices in and even layer in the bottom of the baking dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining vegetables and seasoning with salt and pepper.
  4. Pour the milk evenly over the entire dish. Sprinkle with the Parmesan. Cover tightly with aluminum foil. Bake for 30 minutes. Uncover and bake until the top browns, about 15 minutes more. Sprinkle with the fresh basil or thyme, if using.