If you'd like to keep up with what we have going on, please fill out our little mailing list form, if you could be so kind. We'll send out newsletters every so often letting you know what's up.

Recipes for Our Community

This is the peak of stone fruit season! For our demos on June 12, 2019, we’re using quick and easy recipes featuring stone fruit as a base for a great summer salad and for a thirst-quenching smoothie!

Stone Fruit Lassi

1 ripe peach

1 ripe nectarine

1 cup plain yogurt

4 mint leaves

Cinnamon to taste Honey or dates to taste

Skin the peach if your blender may not completely blend it. Add all ingredients to the blender. Puree until completely mixed. Serve chilled with a sprig of mint.

Peach, Blueberry and Goat Cheese Salad

2 firm peaches, medium diced

1 sprig of mint (5-6 leaves) chiffonade

1/2 cup goat cheese, crumbled

2 cups arugula, mustard greens or red cabbage (or a mix of all of them)


3 tablespoons olive oil

1 tsp lemon juice

2 tsps rice vinegar

1 tsp honey

Salt and pepper to taste

Wisk olive oil, lemon juice, rice vinegar; honey, salt and pepper. Toss greens with salad dressing. Add peaches, goat cheese, and mint. Serve immediately.

Previously featured recipes:

Beet Gazpacho

3-4 Medium Beets

1-2 Cloves Garlic

1/2 t Cumin, toasted and ground

1/2 t Coriander, toasted and ground

1/2 t Fennel seed, toasted and ground

2 T Sherry Vinegar (may need to adjust acidity)

2 T Olive Oil

1 Orange, zest + juice

Salt to taste Water as needed to adjust consistency


1 Persian Cucumber, small dice 1/2 Red Onion, small dice Creme Fraiche (sour cream or crema is fine)

Preheat oven to 375F. Wash and tri the beets. Rub the beets with olive oil and salt, wrap in foil, and place on a sheet tray in the oven for 30-40 minutes or until beets are tender. Remove the beets from the oven and once cool, peel the beets. Combine all ingredients into the blender excluding garnish and puree until smooth. The consistency will need to be adjusted with water as well as the acidity with the sherry vinegar. Adjust salt and allow to cool in the refrigerator. Serve with a spoon of creme fraiche and cucumber and red onion.

Grilled Squid and Kumquat

1 lb Squid Cleaned (tentacles and tubes)

10-12 Kumquats, thinly sliced and seeds removed

2-3 Cloves of Garlic, thinly sliced


Salt to taste

Olive Oil as needed

Cut the squid tubes into thin slices and reserve with the tentacles. Combine the squid with the garlic, lemon, chili flake, olive oil, and salt. Marinate for at least 30 minutes. Meanwhile, heat a cast iron pan (or pan of preference). Once the pan is hot, sear the squid until cooked through (1-2 minutes). Allow the squid to cool to room temperature and combine with the kumquat and arugula. Adjust the salt and lemon to desired taste. Serve with additional lemon wedges.