Veggie season is here!!!


Peppers from Mountain Winds Farm

Yes, it’s only early July, but the veggies are starting to make their way from our farmers’ fields to your kitchen tables!  This summer is shaping up to be an incredible vegetable season, and harvests are ramping up earlier than usual.  This week, we have a variety of squashes, greens, and beets available.  We will be adding more fresh veggies weekly, so be sure to keep checking for updates!

This past week, Gordon Farms’ Mini Grassfed Samplers (or ‘Weekend Samplers’ as Sandy likes to call them) were very popular, and there are still a handful left to satisfy your weekend BBQ’ing needs.  More will be added weekly!  Or, if you’re more into grain-finished beef, Wilson Farms has a broad variety of cuts available!

Also, we have lots of chicken, lamb and pork available!  And, as always we have a large supply ofeggs, fresh herbs, and lots more!

What’s for dinner?
If you are scratching your head for a good seasonal recipe check out this dinner menu.

Seasonal Eating Recipe of the Week:

Grilled-Spiced Chicken with Garlic and Oregano Swiss Chard


Main Course:  Grilled-Spiced Whole Chicken


-  2 Tbsp finely chopped oregano*

-  2 Tbsp finely chopped basil

-  2 Tbsp finely chopped thyme*

-  1 Tbsp finely chopped sage*

-  1 pinch lavendar*

-  Fresh ground black pepper

-  Coarse sea salt

-  1 all-natural chicken (3-4 lbs)*

* Available on


1. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on either side of charcoal grate, leaving an empty space in middle.

2. Combine first 7 ingredients; set aside.

3. Remove and discard giblets and neck from chicken. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub spice mixture under skin. Gently press skin to secure.

4. Place chicken, breast side down, on grill rack coated with cooking spray over direct heat; cover and cook 7 minutes. Turn chicken over; cook 7 minutes. Move chicken over indirect heat; cover and cook 35 – 45 minutes or until a thermometer inserted in meaty part of thigh registers 165°. Transfer chicken to a cutting board; let rest 10 minutes. Discard skin.

(Recipe from Cooking Light, July 2009)


Side Dish:  Swiss Chard with Garlic and Oregano


-  10  cups  coarsely chopped Swiss chard (about 10 ounces) *

-  1  teaspoon  olive oil

-  5 garlic scapes, finely chopped *

-  1/4  teaspoon  dried oregano *

-  1/8  teaspoon  salt

-  Dash of black pepper

-  2  teaspoons  red wine vinegar

* Available on


Rinse Swiss chard with cold water; drain chard well.  Heat oil in a large nonstick skillet over medium-high heat. Add garlic, and sauté 1 minute or until slightly golden. Add chard. Cover and cook 1 minute or until chard begins to wilt. Stir in oregano, salt, and pepper. Cover and cook 5 minutes or until tender, stirring occasionally. Remove from heat; stir in vinegar.  Prepares two servings.

(Recipe from Cooking Light, 2002)