September 13, 2018

This recipe comes to us from one of our members, Jamie Smith, and makes 2 quarts or 4 pints.


  • Small okra, cleaned

  • Sea Salt

  • Fresh or Dried Dill

  • Garlic

  • Red pepper flakes or fresh minced peppers

  • Filtered Water


(These are for pint jars, if using quarts simply double the quantities)

  1. Cut off the stem end of the okra. Lay a pint sized mason jar on its side, then fill with 2-3 dozen okra, as many as can fit snugly in the jar.

  2. Stand the jar back on it's end, and add the following:

    • 1/2 tsp of Sea Salt

    • 1/2 tsp of Dill

    • 2 cloves of Garlic, crushed

    • Pepper flakes or fresh, minced peppers - to taste

  3. Fill with filtered water, leaving 1 inch of head space at the top of the jar.

  4. Cover and "burp" (releasing air) daily. Store in a cool, dark place for 3-7 days until the ferment has reached your preferred taste and texture, then move to fridge for storage and enjoy!

August 28, 2018

Baked Acorn Squash

This dish can certainly serve as a side dish on your table - or star as the dessert! 


  • 1 Acorn Squash

  • 1 Tbsp Butter or Coconut Oil

  • 2 Tbsp Brown Sugar (optional)

  • 2 tsp Maple Syrup

  • Sea Salt


  1. Preheat the oven to 400F

  2. Use a large, sharp, knife to slice the acorn squash in half from step to tip. Use a spoon to scrape out the seeds and stringy center of the squash, then use a knife to score the insides in a cross hatch pattern. 

  3. Place the squash cut-side up in a baking dish, with 1/2 inch of water in the bottom. Spread the butter or coconut oil over both cut sides. Sprinkle with a tiny dash of salt, dribble with maple syrup, and drop the brown sugar into the center (if using).

  4. Bake in the oven for 60-90 minutes, until squash is fork tender and tops are slightly browned. Remove and let cool before serving.

July 26, 2018

This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on, and comes highly recommended (with modifications) from one of our members this week!


  • 4-6 ears of sweet corn, shucked and cleaned

  • 15oz of shelled beans , cooked

  • 3 large tomatoes, diced

  • 5 green onions, finely sliced

  • 1 small red onion, finely diced

  • 1 sweet pepper, seeded and finely diced

  • 1 clove garlic, minced

  • ¼ cup lime juice

  • 1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)

  • 1 avocado, peeled/pitted and diced (optional)

  • 1 bunch cilantro (optional)

  • Salt & Cumin, to taste

  • 2 Tbsp Extra Virgin Olive Oil


  1. Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use...

July 19, 2018

This is a great recipe to use with almost any summer squash – magda, zucchini, and yellow squash all work well in here. And while we use kidney beans, you can certainly substitute (or add in) black beans as well! Don’t be intimidated by the list of ingredients – most are spices and quickly added! Inspired by


Enchilada Sauce:

  • 1 Tbsp Extra Virgin Olive Oil

  • 3 Garlic cloves, minced

  • 1-2Tbsp Chipotle Chile in Adobo Sauce (1 for mild, more for spicy)

  • 1 ½ cups Tomato Sauce

  • ½ tsp Chipotle Chile Powder

  • ½ tsp Ground Cumin

  • 2/3 cup Vegetable or Chicken Broth

  • Kosher Salt & Cracked Pepper, to taste

Squash Casserole:

  • 6 medium Zucchini, chopped into bite-sized pieces

  • 1 tsp Extra Virgin Olive Oil

  • 1 cup Green Onions, chopped

  • 4 cloves Garlic, crushed

  • 1 cup diced Bell Peppers (Green goes well, but a few red or yellow make it pretty!)

  • ½ cup Cilantro, chopped (optional)

  • 2-3cups of cooked Kidney Beans

  • 2 ts...

July 11, 2018

Original recipe from, brought to us by Kickshaws Kitchen.


  • 2 small kohlrabi 

  • 1 large Honeycrisp apple, cored and cut into matchsticks about 1/4" wide

  • 1/3 cup grated gouda cheese (optional)

  • 1/4 cup fresh tarragon laves

  • 3Tbsp toasted sunflower seeds

  • Zest of 1/2 a lemon

  • 1-2 Tbsp olive oil

  • 1-2 Tbsp lemon juice

  • Flaky Sea Salt and fresh ground Black Pepper


  1. In a large serving bowl, combine the cut up kohlrabi and apple with cheese (if using), tarragon, and sunflower seeds. Shave the lemon zest over the bowl.

  2. Drizzle in 1 Tbsp olive oil and 1 Tbsp of lemon juice, then sprinkle lightly with salt and pepper.

  3. Using your hands, gently toss the salad to coat, adding more olive oil and lemon juice if it feels dry. Finish with another light sprinkle of salt & pepper, and enjoy!

June 28, 2018

From Kickshaws Kitchen in Fredericksburg.


  • 1 lb fingerling potatoes, sliced lengthwise to 1/4inch thickness

  • 2 cups distilled white vinegar

  • Extra virgin olive oil

  • Sea salt

  • Black Pepper


  1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.

  2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt, and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.

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