Yellow Squash Soup

2 tablespoons unsalted butter
1/2 medium onion, chopped
5 garlic cloves, thinly sliced
2 cups yellow squash or zucchini, diced
2 cups broth, vegetable or chicken
1/4 teaspoon powdered ginger
salt and pepper, to taste

Melt butter in a pot over medium heat, then add garlic and onions. Turn heat down to medium-low and cook for about 10 minutes or until translucent. Add squash and cook until soft, about 15 minutes. Add broth and simmer at low heat for 45 minutes. Let cool, then blend until smooth. (Be careful of overfilling if using blender.) Season with ginger, salt, and pepper.


Baked Tomatoes

1 tomato, halved
2 tablespoons freshly grated cheese of your choice
1 tablespoon fresh herb of choice
salt and pepper, to taste

Preheat oven to 450°F. Place tomato cut side up and sprinkle with salt and pepper. Top with cheese and herbs. Bake in oven 10-15 minutes depending on tomato size, or until cheese has melted.



DILL-icious Tzatziki

1 medium cucumber, peeled and sliced in half lengthwise
1/2 teaspoon salt
2 cloves garlic, peeled and minced
1 cup Greek yogurt
3 tablespoons dill, chopped

Scrape out the seeds from the cucumber and discard. Dice the cucumber or shread with large holes of a box grater. Mix cucumber with salt and let sit in a strainer for about 30 minutes. Shake and mix cucumbers around a few times. Place cucumbers in a dishtowel and squeeze out excess water. Transfer into a large bowl with remaining ingredients. Add salt and lemon juice to your liking.


The Essential Summer Pico

1 tomato, diced
1 small onion, finely chopped
1 garlic clove, finely chopped
cilantro, finely chopped
lime juice
jalapeno, to taste
salt, to taste

Place onions in a strainer and rinse under cold water for a few seconds. Shake excess water, then add tomato, garlic, cilantro, and jalapeno. Add jalapeno to your liking, then season with lime juice and salt.



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