Looking for a bold, summery dish that’s bursting with flavor? This grilled eggplant recipe is anything but basic. Perfectly charred farm-fresh eggplant rounds are drizzled with a zesty garlic-jalapeño olive oil sauce, sprinkled with tangy sumac, and optionally served with creamy whipped feta and warm pita. It’s an easy, impressive dish for any summer spread.

You’ll need: 

• 1 eggplant, sliced into ½-inch rounds
• Kosher salt
• Extra virgin olive oil
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• 1 jalapeño, finely chopped (remove ribs/seeds for less heat)
• 1 to 2 teaspoons sumac
• Pinch of kosher salt
• Whipped feta
• Warmed pita bread

To make:

Lay the eggplant slices on a tray lined with paper towels. Sprinkle generously with salt and let sit for 20–30 minutes. This draws out bitterness and moisture. Beads of water will form—pat them dry and brush off excess salt before grilling.

In a small bowl, mix the olive oil, lemon juice, garlic, jalapeño, and a pinch of salt. Let the flavors meld while you prepare the rest of the dish—the acid from the lemon softens the garlic and jalapeño heat.

Preheat a gas grill or indoor griddle to medium-high and lightly oil the grates. Make sure it’s hot before adding the eggplant.

Brush one side of the eggplant slices with olive oil and place them oiled side down on the grill. Cook for 3–4 minutes per side, brushing the other side with oil after flipping. Grill until tender with visible char marks.

Arrange grilled eggplant on a platter. Sprinkle with sumac and drizzle generously with the garlic-jalapeño oil. Serve with whipped feta and warm pita if you like—it’s the perfect combination of smoky, spicy, and creamy.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

If you’re looking for the perfect drink to serve at your next summer cookout, garden party, or front porch hangout, this Blackberry Punch is a total crowd-pleaser. It’s fruity, fizzy, and just the right amount of tart—perfect for cooling off on a hot day. The best part? It takes advantage of our tasty farm-fresh blackberries!

You’ll Need:

• 3 cups fresh blackberries
• 4 cups chilled sweet tea
• 2 cups cold water
• ½ cup fresh lime juice (about 5 limes)
• 4 (12-oz.) cans chilled nonalcoholic ginger beer
• 1 (16-oz.) bag frozen blackberries
• Ice
• Lime slices and fresh mint for garnish

To make:

Place the fresh blackberries in a large bowl and mash them using a potato masher until they’re completely broken down.

Pour the mashed berries through a fine mesh strainer into a bowl or large measuring cup. Press the pulp with a spoon to extract as much juice as possible—then discard the solids.

Pour the blackberry juice into a 4- to 6-quart punch bowl. Stir in the sweet tea, cold water, and fresh lime juice until everything is well blended.

Gently stir in the ginger beer and frozen blackberries—these not only keep the punch cold but give it extra flavor.

Ladle the punch over ice in glasses, and garnish with lime slices and fresh mint sprigs for that extra touch of summer charm.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

Overflowering with our delicious summer squash and cherry tomatoes, this one-pan dish is a must-make. It’s simple, rustic, and packed with flavor — perfect for a weekend brunch or an easy weeknight dinner.

This farm-to-table skillet combines seasonal veggies, creamy Feta, and fresh herbs, all topped with perfectly baked eggs. Serve it with a slice of crusty bread to soak up the savory tomato sauce, and you’ve got a meal that tastes like summer in every bite.

You’ll need:

• 12 oz summer squash, diced
• 14 oz cherry tomatoes
• 1 yellow onion, chopped
• 2 garlic cloves, minced
• 4 eggs
• 3 oz Feta cheese, crumbled
• 1 tsp dried oregano
• 1 bunch fresh mint, thinly sliced
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil

To make:

Preheat your oven to 375ºF. In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and garlic with salt and pepper for 3–5 minutes until soft and fragrant.

Add the cherry tomatoes and cook for 7–10 minutes, stirring often, until they start to break down and release their juices.

Stir in the diced squash and dried oregano. Let everything simmer for a few more minutes.

Crack the eggs into a bowl, then gently nestle them into the veggie mixture one at a time, spacing them out.

Sprinkle crumbled Feta over the top, then transfer the skillet to the oven. Bake for 7 minutes, or until the eggs are just set.  Remove from the oven and garnish with fresh mint.

Serve warm with your favorite bread for dipping.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

Did you know you can order our farm-fresh produce, meat, and flowers online? All orders are available for delivery to any of our CSA drop-off locations—no subscription required!

It’s easy! Visit our online marketplace, click “Register”, and start shopping during your designated open order window. You’ll choose your pickup location and window, and we’ll take care of the rest.

If you love what you order — and we think you will — consider becoming a CSA member! You’ll get early access to our freshest produce, a 3% discount on all extras, and the convenience of setting your weekly orders in advance. No need to log in each week — just set it and forget it. It’s the easiest way to eat fresh, support local, and simplify your routine.

Whether you’re going all-in with a CSA or just placing a one-time order, you’ll enjoy our excellent produce!

There’s nothing like a fresh, crunchy coleslaw to brighten up your summer plate. Whether you’re heading to a backyard BBQ, serving up sandwiches, or want a vibrant veggie side, this slaw delivers big on flavor with a sweet-and-tangy twist.

You’ll need:

• Scant ¾ cup mayo or vegan mayo
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon pure maple syrup
• ¾ teaspoon celery seeds
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 medium farm-fresh carrots, peeled into thin ribbons
• 3 scallions, chopped

To make:

In a bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and a few grinds of fresh black pepper until smooth and creamy.

In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions. Pour the dressing over the veggies and toss well to coat.

Add a pinch more salt or pepper to taste, then serve it up or let it chill in the fridge for an hour to allow the flavors to mingle.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

Summer is zucchini’s time to shine! This moist and warmly spiced bread is packed with tender shredded zucchini, a touch of cinnamon, and a generous handful of walnuts for crunch. Even better—it’s an easy one-bowl recipe that makes two delicious loaves. One for now, one to share… or freeze for later!

You’ll need:

• 3 cups all-purpose flour (spooned and leveled for accuracy)
  
• 2 teaspoons ground cinnamon
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon sea salt
  
• 1½ cups cane sugar
  
• 1 cup vegetable oil (plus a little extra for greasing the pans)
  
• 3 large eggs
  
• 1 tablespoon vanilla extract
  
• 3 cups grated zucchini (about 2 medium-sized; no need to squeeze out the moisture)
  
• 1 cup chopped walnuts, plus a little more for sprinkling on top
  

To make:

Preheat your oven to 325°F. Lightly grease two standard loaf pans (8×4 or 9×5-inch both work well).

In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until evenly combined.

In another large bowl, mix the sugar, oil, eggs, and vanilla until smooth. Stir in the grated zucchini—don’t worry about squeezing out any moisture; it helps keep the bread nice and tender.

Add the dry mixture to the wet and stir gently until just combined. Fold in the chopped walnuts.

Pour the batter evenly into your prepared pans and sprinkle with a few extra walnuts for a pretty, crunchy top.

Bake for 40 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top springs back when lightly pressed. Serve with butter and a hot cup of coffee!

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

There’s something about the smell of pancakes sizzling in butter that turns an ordinary morning into something special, especially when they’re made with farm-fresh blueberries. These homemade pancakes are the perfect combination of fluffy, golden, and just sweet enough.

You’ll need:

• 3/4 cup milk
  
• 2 tablespoons white vinegar
  
• 1 cup flour
  
• 2 tablespoons sugar
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 egg
  
• 2 tablespoons melted butter 
  
• 1+ cup fresh blueberries
  

To make:

Mix the milk and vinegar and let it sit for a minute or two. This simple trick gives you that tangy flavor and fluffy texture without needing store-bought buttermilk.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Crack the egg into the milk mixture and melted butter, and whisk until just combined. Don’t overmix—the batter should be thick and a little lumpy.

Heat a nonstick skillet over medium heat and melt a little butter in the pan (this is what gives the pancakes that irresistible golden edge). Pour in about 1/3 cup of batter per pancake and gently spread it into a circle.

Press a few fresh blueberries into each pancake. Cook until bubbles form on top and the edges appear set, then flip and cook for an additional 1–2 minutes.

Serve with butter, maple syrup, and a cold glass of milk.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

If you’re looking for a crowd-pleasing side dish that hits all the right notes—crunchy, creamy, sweet, and salty—this broccoli salad is about to become your go-to recipe. Perfect for summer cookouts, potlucks, or a refreshing lunch prep, it’s loaded with vibrant flavors and textures that keep you coming back for more.

You’ll need:

Salad:
2 medium crowns of broccoli, chopped
1 cup red seedless grapes, halved
1 (3-oz) package pre-cooked bacon, crisped in a skillet and chopped
½ cup sliced almonds
½ cup dried cranberries

Dressing:
1 cup mayonnaise
1½ tablespoons sugar
3 tablespoons apple cider vinegar
Salt & pepper to taste

To make:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until the mixture is smooth.

In a large bowl, combine the broccoli, grapes, cranberries, almonds, and crispy bacon.

Pour the dressing over the salad and toss well to coat.

Chill in the fridge for at least 2 hours before serving—this helps the flavors blend beautifully.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.

Dandelion greens are rich in nutrients and add a refreshing touch to any meal. They’re especially delicious when served raw in a salad with bright, acidic dressings that help mellow their bitterness. Use our tender young greens and give them a good rinse before tossing them with this simple dressing.

You’ll need:

• 1 large bunch dandelion greens (about 3 heaping cups), washed and dried
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• ¼ cup olive oil
• ¼ cup shaved Pecorino cheese
• Salt and freshly cracked black pepper, to taste
  

To make:

Whisk together the Dijon mustard, lemon juice, olive oil, and a few turns of black pepper in a large mixing bowl.

Add the dandelion greens and toss until everything is well-coated.

Top with shaved Pecorino and another sprinkle of cracked pepper. Serve immediately for the best texture and flavor. For added crunch, top with pine nuts or sunflower seeds.

Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.