CSA members, Newsletters, Recipe

Sweet Grilled Magenta Melons


  • 1 large cantaloupe, peeled, halved, and seeded, cut into 1⁄2-inch-thick slices
  • 1⁄4 cup olive oil
  • 1/4 cup basil, minced
  • 1/4 fresh lime juice
  • 2 TBSP honey
  • Salt to taste


  1. Heat honey, lime juice over low heat until honey is dissolved. Mix in minced basil. Reduce until you get a thick, syrupy consistency
  2. Build a :
    • medium-heat fire in a charcoal grill
    • or, heat a gas grill to medium
    • or heat a cast-iron grill pan over medium.
  3. Toss cantaloupe with oil and grill, turning once, until charred all over, 10–12 minutes
  4. Transfer to a serving platter and drizzle with syrup.
  5. Grab napkins (you’ll need them!) and eat!
News, Recipe

Roasted tomatillo cornbread

  • Servings: 2-4
  • Difficulty: easy
  • Print

Tomatillo cornbread


  • 2 jalapeño peppers, de-stemmed and seeded
  • ½ half of a medium white onion
  • 4 tomatillos, husked and sliced in half
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tablespoon sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon ground cumin
  • ½ cup buttermilk
  • 5 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 1 egg, lightly beaten
  • 1 cup (4 ounces) grated Monterey Jack cheese


  1. Set the oven to broil, with the rack about 6 inches away from the heat source. Line a baking sheet with foil and roast the peppers, tomatillos and onions until evenly blistered and blackened in some spots, 10 to 12 minutes.
  2. Allow to cool completely, then stem, peel, seed and roughly chop. Set aside.
  3. Lower the oven to 350º and grease an 8-inch square baking dish.
  4. In a medium bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, baking soda and cumin.
  5. In a blender, purée the the buttermilk, butter and egg until smooth.
  6. Mix dry ingredients, wet ingredients, roasted veggies and cheese torgether.
  7. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
  8. Bake until golden brown and a toothpick comes out clean when inserted into the center, about 30 minutes.
  9. Let cool completely before cutting into squares and serving.
CSA members, Newsletters, Recipe

Watermelon salsa


  • 1 cup watermelon
  • 1 cup diced cucumbers
  • 1 cup diced peppers (any combo!)
  • ½ cup diced onion
  • 2 TSSP lime juice
  • ⅓ cup chopped parsley
  • 2 TBSP olive oil
  • Salt and pepper to taste
  • Optional (use a jalapeño to add some heat!)


  1. Scoop out and dice up the innards from one half of your melon. Save the shell to make “bowl” with which you can serve your salsa!
  2. Mix the rest of the ingredients together in a pyrex dish
  3. Blend lime juice, oil, parsley together to make dressing.
  4. Toss everything together and then serve in the watermelon shell!
CSA members, Newsletters, Recipe

Thai pesto soba salad



  • 1 bunch red basil
  • 4 garlic cloves
  • 1 TSBP sesame oil
  • 2 TSBP olive oil
  • 1/4 cup dry roasted peanuts
  • 1.5 tsp rice vinegar
  • 1/2 tsp red pepper flakes
  • 1 TBSP agave syrup
  • 1 tsp soy sauce
  • 1 TBSP lime juice (+ zest if using fresh)

Soba salad

  • 1 package soba noodles (prepare per package)
  • 2 carrots, shredded
  • 1/2 cabbage thinly shredded
  • 1 cucumber, diced
  • 1 fennel bulb, thinly sliced (optional)
  • Tofu (optional)


  1. Put pesto ingredients into Cuisinart or blender and whir together until smooth.
  2. Cook noodles per the package. Rinse with cold water and store in fridge until ready to serve.
  3. Prepare salad vegetables. Mix with noodles and toss with dressing
  4. Top with tofu and sesame seeds.
CSA members, Recipe

Ancient grain heirloom tomato salad

  • Servings: 2-4
  • Difficulty: medium
  • Print

Heirloom grain salad.png


  • 1 cup ancient grain (try Bob’s Red Mill farro, barley, kamut or quinoa)
  • 1 cup heirloom tomatoes, cut into rough, bite-sized cubes
  • 1 bell pepper, diced
  • 1 cucumber, diced
  • 1 cup drained & rinsed chickpeas
  • 3/4 cup crumbled feta or goat cheese
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon
  • 1/4 cup olive oil
  • 1/2 tsp each sea salt & cracked black pepper
  • 1 shallot, minced
  • 1/4 fresh chopped basil or mint


  1. Prepare your grain base according to the package directions. Chill in fridge until ready to serve.
  2. Cope and prepare vegetables. Add into large mixing bowl.
  3. Blend/whisk vinegar, mustard, oil, shallots, salt and pepper together.
  4. Lightly toss dressing, veggies, chilled grain and feta together.