strawberry dressing

Ingredients

• 1 cup fresh organic strawberries from any of our farmers
• 1 tbsp balsamic vinegar
• 1 tbsp organic cane sugar, honey, Beautiful Dreamer from Beautiful Briny Sea or sweetener of your choice
• 1/4 tsp Sea Salt or I use Friends Forever from Beautiful Briny Sea (a sea salt blended with honey)
• 2 tbsp Pecan oil from Oliver Farms

Instructions

1. Mix berries with vinegar and sweetener.

2. Let sit for at least 1 hour.

3. Add salt and pecan oil and liquify in blender or food processor.

4. Refrigerate.

Good on salads, fruit, ice cream, and Greek yogurt.

Ricotta Fritters

Chef Isabella's homemade ricotta recipe can be found here.

Generously provided by Chef Andrew Isabella, No. 246

Ingredients

• 1 cup All Purpose Flour
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• 2 cups ricotta
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 whole eggs

Equipment

two large bowls, messing utensils, whisk, rubber spatula

Method

1. Mix all dry ingredients together in a bowl. In a separate bowl, mix all the wet ingredients together.

2. Slowly add the dry mix to the wet, until completely combined. Mix until uniform

3. Scoop into a 350º fryer. Fry until golden brown.

4. Drain, then toss the ricotta fritters in powdered sugar. Serve with your favorite sauce: jam, jelly, and or honey.

Ricotta, Homemade

Chef Andrew Isabella (No. 246), recommends first making your own ricotta when creating his Ricotta Fritters.

Yields: 1 quart

Ingredients

• 1 gallon whole milk
• 1 quart heavy cream
• 1/2 gallon buttermilk
• 3 tablespoons sea salt
• 1/4 cup white distilled vinegar

Equipment

large sauce pot, cheese cloth, colander, bowl

Method

1. Heat the milk to about 170º on medium low heat. Add heavy cream and bring to about 170º.

2. Once it creates small bubbles on top, slowly add: buttermilk, salt and vinegar. The dairy will start to curdle. Cook until whey and cheese completely separate.

3. Pull off the heat and strain over cheese cloth. Once the ricotta dies, cool in the refrigerator and use as desired.

Kohlrabi, Carrot, Apple Slaw

Ingredients

• 2 bulbs kohlrabi from Hickory Hill Farm
• 4 carrots from Cedar Grove Farm
• 3 Tbsp. pecan oil from Oliver Farm
• 2 Tbsp. cider vinegar
• 1 Tbsp. mustard from Doux South
• 1/2 tsp. French picnic salt blend from Beautiful Briny Sea
• Freshly ground black pepper to taste
• Add apples if you want!

Directions

1. Peel the kohlrabi, be sure to cut off all the tough outer peel of the kohlrabi. If you have a young, tender kohlrabi, you won't need to peel the bulb; otherwise, peel the rough skin.

2. In a salad bowl, whisk together the oil, vinegar, mustard, and salt until well blended. Add pepper, if you like.

3. Using the large holes on a standing grater or a mandoline set up for fine julienne, grate the kohlrabi and the carrots and apples into the salad bowl. Toss everything together until the kohlrabi and carrot are evenly coated with the dressing. Taste and add more salt or pepper, if you'd like.

Pesto, Garlic Scape + Arugula

Recipe inspired by our favorite "Canner" Marisa McClellan

This pesto is perfect with Storico Fresco’s pasta, or stirred into a warm salad of quinoa and roasted vegetables!

Makes: 1 half pint Jar

Ingredients

• 8 oz garlic scapes (2 to 3 bunches) from Hickory Hill Farm
• 1 cup packed arugula leaves from Woodland Gardens
• 1/2 cup toasted pecans from Moore Farms and Friends
• 1/4 cup grated Parmesan cheese or cheddar from Decimal Place Farm
• 1/4 cup sunflower seed oil, plus more as needed from Oliver Farm
• French Picnic salt blend from Beautiful Briny Sea and pepper to taste

Directions

1. Chop the garlic scapes into 1-inch lengths and combine them with the arugula leaves, toasted nuts, and cheese in the bowl of a food processor. Pulse until a paste begins to form. Remove the lid and scrape down the bowl, if necessary. Once you’ve gotten to a chunky paste, slowly stream in the ¼ cup of olive oil with the motor running and process until well combined. Taste and adjust the seasoning to taste.

2. Pack the pesto into a half pint jar (if you are freezing it, try dividing it between 2 quarter-pint jars). Cover with a think layer of oil (it keeps out the oxygen and prevents the top of the pesto from browning) and either refrigerate or freeze. It will keep in the refrigerator for at least a week, or in the freezer for up to a year!

Spring Onions, Roasted

Serves: 4

Ingredients

• 4 bunches spring onions, trimmed, halved lengthwise (Hickory Hill Farm, Woodland Gardens)
• 6 sprigs thyme (Woodland Gardens)
• 6 tablespoons olive oil, divided
• Pink Pepper Corn salt blend (Beautiful Briny Sea)
• 1/2 cup chicken broth (make your own with Grass Roots' Chicken)
• 1 cup fresh breadcrumbs (use a baguette from Start Provisions)
• 1 teaspoon finely grated lemon zest

Preparation

1. Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with Beautiful Briny Sea salt blend. Add stock and roast until tender, 30–35 minutes.

2. When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.

3. Serve onions topped with breadcrumbs.

Celery Root + Turnip Soup

Ingredients

• One pound celery root, peeled and coarsely chopped (about 2 cups) from Woodland Gardens

• One pound medium turnips, peeled and coarsely chopped (about 3 cups) from Hickory Hill Farm

• 4 tablespoons from Banner Butter

• French Picnic Salt from Beautiful Briny Sea

• 1/4 cup whole milk warmed

• Freshly ground pepper

Directions

1. In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil. Stir in 3 tablespoons of the butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the celery root and turnips are tender and the cooking liquid is reduced to ¼ cup, about 35 minutes.

2. Let the vegetables and their cooking liquid cool for 10 minutes. Use food process or an immersion blender. Add the remaining 1 tablespoon of butter and the milk and process until smooth. Season the celery root turnip puree with salt and pepper, transfer to a bowl and serve.

3. This can be refrigerated overnight but be sure to reheat it gently before serving.

Sweet Potato Butter

Ingredients

• 6 c diced peeled sweet potatoes

• 2 c diced peeled apples

• 2 c water

• 2/3 c orange juice

• .5 tsp ground nutmeg

• .25 tsp ground cloves

• 1 tbsp + 1.5 tsp cider vinegar

For a sweet butter

• .5 c packed light brown sugar

OR .5 cup honey

• 1.5 tsp cinnamon

For a savory butter

• 1 tsp Kosher Sea Salt

• 2 tbsp ground cumin

• 1 tsp cayenne (or more if you like spicy)

Instructions

1. Put all ingredients (except vinegar) to a 7 quart slow cooker, cover and cook on low for 9-10 hours.

2. Add vinegar and blend with an immersion blender until smooth OR puree in batches through a food processor.

3. This butter can be frozen in tupperware. For individual servings: load up an ice cube tray. Expect to be able to keep in the refrigerator for at least 2-3 weeks.

Alice Waters' Apple Tart

Ingredients

Dough:

• 1 Cup unbleached all-purpose flour

• 1/2 tsp. sugar

• 1/8 tsp. salt

• 6 Tbs. (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces

• 3 1/2 Tbs. chilled water

Filling:

• 2 lb. apples (Golden Delicious or another tart, firm variety), peeled, cored, and sliced (save peels and cores)(Check out the ones from Moore Farms and Friends and Watsonia Farm)

• 2 Tbs. unsalted butter, melted

• 5 Tbs. sugar

Glaze:

• 1/2 C. sugar

Directions

1. To make dough, mix flour, sugar, and salt in a large bowl; add 2 Tbs. of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

2. Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it's ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it's malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

3. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

4. Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

5. Brush melted butter over apples and onto dough edge. Sprinkle 2 Tbs. sugar over dough edge and the other 3 Tbs. over apples.

6. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

7. To make glaze, put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

8. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

9. Brush glaze over tart, slice, and serve.

Apple Sauce

Recipe by Kitchen 1204 (Kenan Hill)

Ingredients

• 2lbs apples

• 1" section fresh ginger root (Woodland Farms)

• 2-3 cinnamon stick (optional)

• 1/2 cup- 2cup water

Directions

1. Wash 2 lbs of apples. Remove cores, seeds, and peels. Dice into 1" pieces.

2. Add apples, 2-3 cinnamon sticks (optional), 1" section of ginger root (optional), and about 1/2 cup water to large pot. Cover and simmer over low to medium-low heat for 60-90 minutes util apples break down. Stir occasionally, and add more water as necessary (if apples are sticking).

3. If you prefer chunky applesauce, you're done! Allow to cool before storing. You can leave the cinnamon sticks and ginger in the container to continue infusing flavor, or you can remove them before storing.

4. For smooth applesauce, remove cinnamon sticks and ginger. Process apples through blender or food processor. Add more water if necessary.

5. Store in an airtight container in the refrigerator or freezer.

Notes: Substitute fresh finer and cinnamon sticks with 1 tsp + each of ground finer and cinnamon (or your favorite spices). If necessary, sweeten with honey or pure maple syrup. Try adding pears, cranberries, or other seasonal fruit.

Imam Bayildi

Ingredients

• 1 medium or large egglplant

• 1 red onion

• at least 4 cloves garlic

• olive oil

• 3–4 large tomatoes

• olive oil

• 1/2 cup water

• 1 tbs honey

• black pepper

Directions

1. Remove the top of the eggplant and halve the eggplant. Make a pocket in each eggplant by slitting them from top to tail, not cutting the whole way through. Peel the skin in alternating strips. Rub them inside and out with salt and set aside for half an hour. This sweats out the bitterness. Rinse the eggplants in cold water, and squeeze the flesh with your thumbs to make the pocket bigger.

2. Meanwhile, make a fresh tomato sauce using the red onion and lots of garlic–both diced. Sautee olive oil until golden brown. Add bit of honey, a twist of black pepper, a generous glug of olive oil, and three or four chopped tomatoes. Cover, and let them simmer for ten minutes or so.

3. Back to the eggplants: squeeze them out and fry in enough olive oil to coat the pan until all sides are golden brown. Set them in an oven safe baking dish, stuff the pockets with a generous heap of tomato sauce, add about 1/2 a cup of water and a big splosh of olive oil, and bake them, covered, in a hot oven for about 45 minutes. If your dish doesn't have a lid, cover with aluminum foil.

4. You can serve them hot; but better still give them time to cool and serve at room temperature. You know how good it is to pick at a cold stew? Same thing.

Winter Squash Hummus

Ingredients

• 2 pounds hard squash delicata or butternut


• 1 cup plus 2 tablespoons extra-virgin olive oil

• Salt and pepper


• 2 heads garlic, separated into cloves and peeled 
(about ½ cup cloves)


• 2 or 3 serrano peppers, sliced in half, stems and seeds removed


• 1/4 cup tahini

• 3 tablespoons lemon juice

• Plain yogurt for garnish (optional)

• Cilantro leaves for garnish (optional)

• Roasted pumpkin seeds for garnish (optional)

• Crusty bread, pita or crackers

Directions

1. Preheat the oven to 350 F. Cut squash in half and remove seeds. Rub flesh with 2 tablespoons olive oil and 2 generous pinches salt.

2. Place squash cut side down in roasting pan and bake until very soft, about 1 hour.

3. While squash is baking, place garlic, Serrano peppers and remaining olive oil in small pot over low heat. Poach garlic and peppers in oil until completely soft (30 to 40 minutes). Garlic should be very lightly browned.

4. Scoop out flesh from roasted squash and place in food processor. Add: garlic-poaching olive oil, garlic, Serrano peppers, tahini and lemon juice. Puree until smooth, about 1 minute. Season to taste with salt and pepper.

5. Hummus texture will vary depending on squash variety and size; add up to 1/2 cup water until desired consistency is reached. Refrigerate for at least 3 hours and up to 1 week.

6. For 1 cup hummus, garnish with ¼ cup yogurt, 1 tablespoon pumpkin seeds and sprinkling of cilantro leaves. Serve with crusty bread, pita or crackers.

Okra, Roasted

Serves four

Ingredients

• 1 pound okra

• Salt to taste

• 2 tablespoons extra virgin olive oil or grape seed oil

• Fresh thyme leaves to taste (optional)

• Freshly ground pepper

Directions

1. Preheat the oven to 450º. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil or grape seed oil until coated.

2. Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400º.

3. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Stuffed Delicata Squash

Delicata squash is considered a winter squash because of its texture, taste and growth patterns however it belongs to the same species as the summer squash like pattypan, zucchini and yellow crookneck squash. It takes the farmer roughly 100 days from planting the seed to harvest and then about one week to cure. Right now is the time to get them from our farmers at Freedom Farmers Market. I do consider this a long storage squash but they don’t store quite as well as true winter squash like butternut or acorn squash and more than likely after you taste one of these sweet things they wont last long at your house at all!

Delicata squash can be baked, sautéed, stuffed or steamed, can be eaten as a side, as the main course, or as dessert.

Check out this recipe, I absolutely love making it for dinner!

Ingredients

• 2 medium to large Delicata squashes, halved and seeds removed (it can be hard to cut them evenly so take your time)

• 4 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• 2 medium apples, peeled, cored and finely chopped (you can also use 6 small Gala apples from Moore Farms and Friends)

• 2 medium leeks white and light green parts only, cleaned of grit, split in half lengthwise, and sliced into 1/4-inch half moons (remember you can always substitute this for any of your favorite type of onion)

• 2 medium cloves garlic, minced (about 2 teaspoons)

• 1/2 cup raisins

• 1 teaspoon dried thyme

• 1 bunch kale, rinsed, thick stems removed, shredded (about 2 loosely packed quarts) I sometimes use swiss chard or whatever greens are in season.

• 1 cup cottage cheese, goat cheese will also do very nicely

• 2 eggs

• 3/4 cup packaged or fresh unseasoned breadcrumbs, plus more for topping

• 1/2 cup grated Parmesan cheese, plus more for topping

• 1 tablespoon unsalted butter, cut into 8 small cubes

Directions

1. Adjust oven rack to middle position and preheat oven to 375°F. Halve squash, cutting from pole to pole. Remove seeds with a spoon. Rub with 1 tablespoon oil and lightly season with salt and pepper, then lay on a baking sheet.

2. If squash halves do not sit flat on baking sheet, use a vegetable peeler to trim a strip or two away from the bottom to allow them to lie flat. Bake until flesh is starting to turn tender, about 25 minutes.

3. Meanwhile, prepare the stuffing. Heat remaining olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add the apples and leeks and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic, raisins and thyme. Cook, stirring occasionally, until fragrant, 1 to 2 minutes.

4. Reduce heat to medium, add kale or greens of choice, cover pan and cook, stirring occasionally, until greens are mostly wilted, 5 to 7 minutes. Transfer mixture to a large bowl and let cool slightly. Season to taste with salt and pepper.Add cottage cheese, eggs, breadcrumbs and Parmesan. Mix well.

5. Remove squash from oven and divide filling evenly among 4 halves. Sprinkle squash with additional breadcrumbs and Parmesan, and dot each squash half with 2 cubes of butter. Return to oven and bake until squash is tender and stuffing is nicely browned, about 30 more minutes.

6. If you have any leftover stuffing, bake it in a greased dish alongside for the during the last 30 minutes.

SERVE and ENJOY!

Watermelon Salad

Before summer has disappeared and the watermelons are gone I suggest you try this fantastic watermelon salad. I switch up the ingredients depending on what I have at the time. I don’t always add parsley but it is a nice addition so give it a try.

ingredients

• 4 cups watermelon in 1 inch cubes (seeds removed)

• 1/4 cup whole mint leaves

• 1/4 cup whole basil leaves

• 2 Tbsp parsley chopped

• 1 Tbsp lime juice

• 1 Tbsp balsamic vinegar (be adventurous here, you can use raspberry vinegar or any fruity vinegars you may have on hand)

• 1/2 tsp salt (try Beautiful Briny Sea’s lavender salt, yum)

• 1 Tbsp olive oil

• 1 cup Decimal Place Farm feta diced (4 oz)

preparation

1. Combine watermelon and leaves in large bowl.

2. Whisk together remaining ingredients and gently toss with watermelon.

3. Gently add feta.

Okra, Pickled

This recipe was generously provided by the great and talented Becky Striepe of glueandglitter.com,eatdrinkbetter.com, and other spots of greatness.

Yield: about 3 pints

Ingredients

1 pound whole okra

1 tablespoon table salt or sea salt

2 3/4 cups apple cider vinegar

1/2 cup sweet onion, sliced

1 tablespoon dried dill/1 bundle fresh dill

2 cloves garlic, minced

1 jalapeno, chopped with seeds removed

Method

1. Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour, then drain and rinse well.

2. Meanwhile, combine the onion, vinegar, dill, garlic, and jalapeno right in a small saucepan. Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions and peppers begin to soften.

3. Divide the okra between your jars, and pour the vinegar mixture over them. As you can see in the photo above, I used one quart jar and one pint. You can also use three pint jars, if you prefer.

4. Screw the caps onto your jars loosely, then tighten them when the jars have cooled to the touch. Let your pickled okra chill for 24 hours before serving.

Use within 3-4 weeks.

Okra Gumbo

Ingredients

Protein and stock

• Riverview Farms offers pork options, such as ham, and pork sausage

• Grass Roots Farm offers chicken, chicken sausage, duck sausage, and Andouille

• Stone Mountain Herbs (they wont be at the market this Saturday but return on September 13th) offers a dried stock blend that can add a nutritional and flavor value that is out of this world.

• Sparta Imperial Mushrooms offers mushrooms that would be a great addition to any locally inspired gumbo.

Veggies and Herbs

• Woodland Gardens, Riverview Farms, Rise N Shine Farm, Hickory Hill Farm, Goodness Groceries, and 3 Porch Farm offer oka, peppers, celery, onions, garlic, tomatoes and more for the perfect gumbo recipe.

Directions

1. Grab the ingredients this Saturday at our OKRA Day and bring friends and family together to create your own version of Gumbo!

2. Clean and cut up the chicken. Cut the ham into small squares or dice and chop the onions and herbs. Skin the tomatoes, and chop fine, saving the juice. Wash and stem the okra and slice into thin layers of one-half inch each. In a separate pot, bring 3 quarts of water to a smiling boil.

3. Heat 3 tablespoons olive oil or butter in a large dutch oven until glistening. Add the proteins, cover, and simmer for 10 minutes. Add the onions, tomatoes, and herbs. Stir frequently to prevent scorching.

4. Add the okra, stirring frequently to prevent scorching. When the gumbo mixture is well fried and browned, add the boiling water and set on a very slow fire, letting it simmer gently for about an hour longer.

5. Serve hot, over your favorite rice.

Okra is in the Mallow family and is grown in tropical, subtropical and warm temperate regions around the world. The word okra is used mainly in the United States and is related to the Nigerian word okwuru. In French the word okra is gombo sounding a lot like gumbo a popular dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. Gumbo consists of a strongly flavored stock, veggies, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions.

As a shopper of Freedom Farmers Market you can get all the ingredients for gumbo at the market. Gumbo is a process and one should always use what is available at the local farmers market for the ingredients and the inspiration.

Summer Squash Soup, 3 Sister's

This fantastic recipe is reprinted with the kind permission of Moore Farms and Friends, who put these beautiful summer soup kits together (shown). This delicate soup will surely become one of your favorites, too! It's an elegant way to celebrate Laurie's favorite vegetable. Many thanks to Chef Steven Satterfield for letting us share the recipe with our Members!

Serves 8

Ingredients

2 cups chopped Vidalia onion

8 cups young summer squash (zephyr, crookneck, or other tender, young variety), washed and chopped

2 cups green beans

2 cups fresh corn kernels, cut from the cob

6 tablespoons unsalted butter

4 cups chicken broth or water

Kosher salt to taste

Freshly ground black pepper to taste

A few gratings of fresh nutmeg

Directions

1. In a sauce pot, heat the butter until foamy and add the vidalias. Season the onions lightly with salt and pepper and sauté for several minutes until translucent, being careful not to brown them.

2. Add the squash to the pot and season lightly with salt and pepper. Stir well to coat and sauté for a few minutes to release the juices and flavor from the squash into the pot.

3. Add the chicken broth or water, just enough to come below the top of the vegetables in the pot. Simmer until squash is tender. Transfer in batches to a blender and blend until smooth. Serve hot with a grating of fresh nutmeg across the top of the soup. Stop here for Steven Satterfield's original soup, continue for something even better.

4. Wash, trim ends and chop Beans into 1/4" bits. Cut fresh Corn kernels from the cob. You want 2 cups of prepared Beans and Corn to add.

5. Saute Beans and Corn with 1T Olive Oil, salt and pepper until just tender.

6. Stir the veggies and 1/2 cup Heavy Cream into the prepared soup and serve warm, room temperature or chilled.

Shishitos, Sauteed

Ingredients

1 tsp Olive Oil

1 pint shishito peppers

sea salt (Beautiful Briny or 3 Porch Farm)

lemon juice (one fresh quarter wedge or 1 tbs

Directions

1. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a pan-full of peppers.

2. When the peppers are done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.

For variety, you can use a little toasted sesame oil or coconut oil instead of olive oil. If you have leftovers, an unlikely incident in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

––

Shishitos are the perfect little treat!

These peppers are small and about a finger-long, slim, and thin-walled. Although they turn from green to red once ripe, most farmers harvest them when they are green.

Sautéed shishitos are undeniably the best thing to nibble on with drinks, add them to eggs or as an appetizer. Here is an easy way to prepare these peppers.

Heirloom Tomato Salad

Serves 4-6

Ingredients

• 2 large heirloom tomatoes (any produce farmer at the market will have heirloom tomatoes)

• 1 cup heirloom cherry or teardrop tomatoes

• 1/4 lb. goat feta or blue cheese (Decimal Place Farm has feta)

• 2 Tbs. extra-virgin olive oil

• 1 bunch fresh basil (Rise N Shine Farm or Woodland Gardens)

• Salt and pepper to taste (Beautiful Briny Sea has plenty of salts to choose from)

• 1/2 Tbs. aged balsamic vinegar

• 2 Tbs. extra- virgin olive oil

Directions

1. Core the large tomatoes and dice into wedges; cut the cherry tomatoes in half. Place all in a bowl. Crumble the feta or blue cheese and set aside.

2. Cut a chiffonade of the fresh basil by stacking leaves, rolling them into a cylinder, and thinly slicing. Add both to the tomatoes.

3. Season with salt and pepper and arrange on the plate as desired. Drizzle with vinegar and olive oil and serve.