It’s gonna be a hot one this week guys!  I plan to do as little actual cooking as possible to try and beat the heat, but we all still need to eat so I’ve tried to pull together some minimal cooking recipes to get through this hot weather.  I know there will be at least one day of sitting in a river with a pile of ceviche in my hand!


Veggie Pancakes

For those of you with delivery you may not know Terrie, our resident kitchen genius.  She helps guide our members through their boxes and offers great tips and tricks in the barn on pickup days.  This is her recipe which uses a good amount of summer squash and is perfect for a quick dinner.  Leftovers reheat beautifully in a skillet.  You can find more of Terrie’s creations on her website


8 cups of julienned zucchini-seeds and centers removed

2 cups of carrots-diced

1/2 onion finely minced

You can even add a cup of ribbon cut greens for color

8 eggs

1 cup of flour (try using garbanzo bean flour found in Indian grocery stores)

1-2 tsp sea salt & pepper to taste


Gently stir together all ingredients until blended-don’t over mix

On a preheated griddle or frying pan, over medium-low heat, with melted butter:

Spoon enough batter to make 5 inch pancakes

Cook for 5 minutes

Lift pancake and insert a tsp of butter under each pancake and turn over on top of the butter.

Cook another 5 minutes.

Serve on their own or with your favorite dipping sauce.  Think tzatziki, pesto, etc.


I pulled this recipe from Rick Bayless via Food and Wine Magazine and was intrigued by the addition of olives.  If olives aren’t your thing, sub in some chopped cucumber instead. Sweet, juicy tomatoes and refreshing citrus-y cool seafood teamed up with creamy avocado either on a tortilla chip or on crispy lettuce sounds like perfect 99 degree day fare.  I know there are a lot of non-farm ingredients here, but the star is still our tomatoes!

1 pound shrimp, rockfish, halibut or other mild white fish, cut into 1/2-inch dice

1 1/2 cups fresh lime juice

1 medium white onion, chopped into 1/2-inch pieces

2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces

Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped

1/3 cup chopped cilantro, plus a few leaves for garnish

1/3 cup chopped pitted green olives

1 to 2 tablespoons extra-virgin olive oil (optional)


3 tablespoons fresh orange juice or 1/2 teaspoon sugar

1 large or 2 small ripe avocados, peeled, pitted and diced


In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly “cooked” fish. Cover and refrigerate for about 4-6 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.



Cold Noodle Salad with Peanut Sauce

In my continuing plan to not cook much this week, I’ll be making a batch of these noodles.  You can add any kind of veggies to them, shredded chicken or thinly sliced steak would be great in here as well.  Try adding some zucchini noodles to replace some of the pasta to make it even healthier and to use up even more of your CSA share!

½ pound whole-wheat spaghetti

½ cup natural peanut butter (or almond butter)

2 teaspoons soy sauce

1 teaspoon toasted sesame oil

1 ½ teaspoons chili garlic paste

1 ½ teaspoons grated ginger

1 teaspoon grated or minced garlic

½ teaspoon sugar

1/3 cup water

1/3 C thinly sliced green onion

Blanched broccoli, shredded carrot, chopped tomato, anything really.

Cook pasta in a large pot of salted boiling water. Whisk together peanut butter, soy sauce, sesame oil, chili garlic paste, ginger, garlic, and sugar. Thin with the water. When noodles are done, drain and rinse under cold water.

Toss sauce with pasta, and thin with more water if needed. Serve topped with sliced green onions and whatever veggies you have around and a little more sesame oil or soy sauce as desired.

Great the day of, and great the day after.  Psst, make a big batch so you can have it for lunch or dinner again and really not have to cook!




Things I’m planning on making this week with no real recipe in case you need some gentle inspiration: 😊


  • Raw kale salad with pecorino and walnuts and grilled salmon
  • Grilled pizza margherita
  • Golden beet borscht (don’t be scared, a nice simple room temp soup is amazing in the heat)
  • Grilled summer squash marinated in lemon, chili, garlic and olive oil
  • Steak salad with the above squash and a chili lime vinaigrette


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