Farm Dinner August


August has come and gone with some of our favorite markets and farm dinners. Late summer is  the time that we are caught between pulling in the biggest harvests of the season with some of our favorite foods, trying to see as many people as possible before they head back home (back to work and school), trying to can and jam as much summer fruit as possible and trying to get a full night of sleep in the midst of it all. It can be a frenetic time but the invigorating energy of August is addictive. Below are two of our favorite dishes from this August's dinners.  


Tomato Bread Salad with Corn, Zucchini and Cucumbers

½ loaf of good bread

1 cucumber, washed

1 zucchini or summer squash, washed

1 qt cherry tomatoes, mix of colors and shapes, washed

2 ears of corn, kerneled

½ C mixed herbs (parsley, basil, tarragon, anise hyssop, lemon balm, thyme)

olive oil

salt and pepper

sherry vinegar

  • Preheat oven to 400F
  • Toss the kernels of corn with olive oil, salt and a pinch of chili flakes (optional) and roast until slightly brown and sweet (15 min)
  • Cut slices of bread and then tear croutons that are slightly larger than bite size
  • Toss the bread with olive oil, salt and pepper and bake until crispy on the edges but still slightly soft in the center (10 min)
  • Dice the cucumbers into ¼” cubes
  • Shave the zucchini or summer squash with a mandolin or very sharp knife into thin ribbons
  • Cut the tomatoes in half and sprinkle with a pinch of salt and grind of pepper
  • Wash and dry the picked herbs
  • Toss all together with a healthy glug of olive oil and taste
  • If the tomatoes are very sweet, add a splash of sherry vinegar to brighten up the whole lot 

With the leftovers…

  • Beat 2 eggs and a pinch of salt and splash of milk or cream
  • In a frying pan heat a glug of olive oil and add the leftover bread salad
  • Let the salad crisp a bit
  • Pour the eggs over the salad and cook until the eggs are fully set. (Can be done on the stove top or finished in the oven or under the broiler).

Melon with Warm Chickpeas,  Goat Cheese and Chili Oil



This dish is combines two of my favorite things from this region... Melons from Isadore Farm grown by our friends Matt and Carissa Visser in Cedar and Idyll Farm goat cheese, whose farm is just over the hill from ours and we're proud to be neighbors. Together with salty chickpeas and some hot chili oil, this combo hits all the favs salty, sweet, creamy, spicy.

1 melon, cantaloupe is what we used

1 can chickpeas

1 tsp fennel pollen or ground fennel seed

1 oz goat cheese per person

½ C olive oil

2 T chili flakes

3 sprigs oregano

  • Heat oven to 400F
  • Drain the chickpeas and pat dry with a paper towel
  • Toss the chickpeas with a big glug of olive oil, salt and fennel pollen
  • Spread out on a sheet tray and bake until they are crispy on the outside but not total crunch bombs (about 20-25 min)
  • In a dry frying pan toast the chili flakes until fragrant. Remove from the heat and add the oil and allow to steep for 20 min (oil keeps indefinitely)
  • Cut the melon into a large dice and add the picked oregano leaves
  • Portion the cheese onto each persons plate
  • Spoon the melon onto the plate, sprinkle with warm chickpeas and drizzle (with a heavy hand) the chili oil over the whole thing


Thank you to everyone who helped our farm this month... John Asbaty, Tim Reynolds, Tommy Zarlengo, Erin Stanley, Melissa Walters, Tracey Ramsey, Erik Hall, Emily Jameson, Julie DiFranco, Lydia Craig, Allison Stout, Laura Piskor and Kerry Madderom. 

And a special thanks to "Dolly" Madison Meter, who has returned to school after bringing fun, hard work and lots of jokes to our farm. Come round again! 

She is wearing a dress, you just can't see it. 

She is wearing a dress, you just can't see it.