• Purple Cabbage – Black Sheep Farms
• Red Torpedo Onions – Tutti Frutti Farms
• Oro Blanco Grapefruit – Bernard Ranches
• White Cascade Potatoes – Weiser Family Farms
• Gold Beets – Tamai Family Farms
• Green Kale – McGrath Family Farms
• Rainbow Carrots – Black Sheep Farms
• Yellow Corn – Tamai Family Farms
• Mixed Summer Squash – Black Sheep Farms

• White Peaches – See Canyon Orchards
• Burgundy Plums – See Canyon Orchards

Serves 6
 
    1 Tbs. olive oil
    6 slices apple wood-smoked bacon cut into julienne    
    1 cup thinly sliced red torpedo onion, using only the red part
    6 cups thinly sliced red cabbage
    1 cup dark brown sugar
    1/4 to 1/3 cup red-wine vinegar
    Salt and freshly ground black pepper
 
1.      In a 5- or 6-quart Dutch oven, heat the oil over high heat, add the bacon, and cook, stirring occasionally, until its fat is rendered, and the bacon is crisp, 3 to 4 min.
2.      Add the onion and cook, stirring frequently, until soft and lightly colored, about 3 min.
3.      Add the cabbage and cook, stirring regularly, until just wilted, about 5 min.
4.      Add the brown sugar and vinegar, stir well, and let cook until the cabbage is wilted but still has a bit of crunch left to it, about 5 minutes.
5.      Season with 3/4 tsp salt and several grinds of pepper.
6.      Adjust the acidity or sweetness with a touch more vinegar or sugar if you like and add more salt and pepper if needed.

Serves 4 to 6
 
1 cup superfine sugar
1 cup hot water
2 750-ounce bottles Riesling or Chablis
1 Oro Blanco, ends removed, and sliced 1/4-inch thick
2 oranges or Tangerines, peeled, and segmented
1/2 cup Triple Sec
One 750-ounce bottle sparkling water
Orange slices, or lime slices for garnish
 
1.      Put the sugar and hot water into a large bowl, stirring until the sugar is dissolved.  Add the wine, Oro Blanco, orange or tangerine segments, and Triple Sec.  Cover and refrigerate for at least 4 hours, or overnight. 
2.      For each serving, pour 1/2 cup Sangria mixture into a wine glass, and top off with the sparkling water.  Serve garnished with an orange or lime slice.

Serves 4
 
One bunch arugula or other greens, washed, spun dry and chopped (remove any tough stems)
One bunch golden beet, roasted (see recipe below) and cut into 1/2-inch dice
1/3 cup Oro Blanco juice
1/4 cup rice vinegar
1 tablespoon Dijon mustard
2 teaspoons finely chopped red torpedo onion
1 cup vegetable oil
Salt and pepper
One Oro Blanco, peel and pitch removed, segmented
1 cup crumbled goat cheese
To Roast the Beets
 
One bunch golden beets, scrubbed and tops removed (save for another use—see below)
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with silicone or aluminum foil.  Roast the beets for 20 to 30 minutes (this depends on the size — baby beets 15 minutes, medium beets 20 to 30 and large beets 45 minutes to an hour) until they are tender when pierced with the sharp tip of a paring knife.  Allow the beets to cool, slip off the skins (they should slide right off) and cut into a 1/2-inch dice, or into slices (for this salad a dice is nice J)
2.      Put the beets in a bowl, and pour some of the dressing over the beets, and toss to coat.
3.      Cook’s Note:
  If you have an Insta-pot, beets can be cooked for 15 minutes at high pressure with natural release. 
 
To Assemble
 
1.      Put the arugula or greens into a salad bowl.
2.      In a small mixing bowl, whisk together the juice, vinegar, mustard, onion, honey, and oil, until thickened.  Season with salt and pepper to taste. 
3.      Drizzle some of the dressing over the arugula and toss to coat.  Plate the salad, arrange some of the beets over the greens, and top some of the Oro Blanco segments and crumbled goat cheese.

Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute.  If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés.  They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
 
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1.      In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant.  Add the greens, and saute to 3 to 4 minutes until wilted. 
2.      If the skillet is dry add a bit of water or broth, to help wilt the greens. 
3.      Season the greens with salt and pepper if needed and serve warm.  They are a terrific bed for grilled poultry or meats.

Serves 4
1 bunch rainbow carrots, tops removed, scraped, and cut into 1-inch pieces
1/4 cup extra virgin olive oil
Salt and pepper
2 tablespoons honey
1 teaspoon ground cumin
 
1.      Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment paper.
2.      In a bowl, combine the carrots, oil, salt, pepper, honey, and cumin. 
3.      Spread the carrots onto the baking sheet, and roast for 20 minutes until tender, turning them once or twice during the cooking time. 
When the carrots are cooked, transfer them to a serving dish, and drizzle with carrot top pesto Serve warm. 

Makes about 3 cups
 
2 cups chopped carrot tops, washed, and spun dry
2 garlic cloves
1/2 cup grated Parmigiano Reggiano
1/4 cup almonds
1/2 cup extra virgin olive oil
Salt and pepper
 
1.      In a food processor or blender, combine the carrot tops, garlic, and almonds.  Pulse on and off to break up the garlic and nuts. 
2.      With the machine running, pour in the oil, and process until smooth. 
3.      Season with salt and pepper.  Refrigerate the pesto for up to 1 week or freeze for up to 3 months.
4.      Drizzle the pesto over the roasted carrots or toss with pasta. 

Serves 4 to 6
 
1 bunch rainbow carrots, coarsely shredded
1/2 cup finely chopped torpedo onions, using the red and tender green parts
3 tangerines, peeled, separated into segments, and chopped
3 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper
 
1.      In a bowl, combine the carrots, scallions, and tangerines. 
2.      In a small bowl, combine the vinegar, sugar, mustard, and oil.  Season with salt and pepper.
3.      Pour the dressing over the carrots and toss to coat.  The salad can be refrigerated for up to 12 hours.  Re-toss when ready to serve. 

Serves 4
White Cascades are low starch potatoes, I’ve given measurements, but be careful, sometimes the potatoes will need a bit more butter, or sour cream to achieve a nice consistency.
 
One pound cascade white potatoes, scrubbed, peeled if desired
1/4 cup unsalted butter
1/4 cup sour cream
1/2 cup grated sharp cheddar cheese
1/4 cup finely chopped red torpedo onion using the green part only
Salt and pepper
 
1.      Put the potatoes into water to cover, bring to a boil, and simmer for 20 to 25 minutes until tender. 
2.      Drain thoroughly.
3.      Add the butter and sour cream, and mash the potatoes, a few lumps are OK.
4.      Fold in the cheddar cheese, and onion, season with salt and pepper and serve. 

Serves 6
 
1 pound penne or other shaped pasta
3 tablespoons extra virgin olive oil
1/2 cup finely chopped pancetta
3 garlic cloves, minced
1 bunch curly kale, washed, spun dry, tough stems removed, and cut into 1/2-inch ribbons
Salt and pepper
3/4 cup grated Pecorino Romano
 
1.      Bring 8 quarts of salted water to a boil.  Add the pasta and cook for 2 minutes short of al dente. 
2.      In a large skillet, heat the oil, saute the pancetta until crispy.
3.      Add the garlic and swirl in the pan for 3 seconds until fragrant.
4.      Add the kale and cook until the kale is wilted.  Season with salt and pepper.
5.      When the pasta is cooked, drain, reserving 1 cup of hot pasta water if needed.
6.      Toss the pasta with the kale in the skillet, add half of the cheese, and a bit of pasta water to make a creamy sauce. 
7.      Serve the pasta garnished with the remaining cheese. 

Serves 4 to 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 bunch kale, tough stems removed, and cut into 1/2-inch ribbons
1 1/2 cups milk
1 cup heavy cream
1 pound white cascade potatoes, thinly sliced on a mandoline (about 1/4-inch thick)
2 tablespoons finely chopped garlic
Salt and pepper
1/2 cup grated Parmigiano Reggiano
1/2 cup grated Gruyere, or imported Swiss cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray. 
2.      In a large skillet, heat the oil, swirl the garlic in the pan for 30 seconds, until fragrant, and add the kale.  Saute the kale until it begins to wilt. 
3.      Add the milk and cream to the pan, along with the sliced potatoes, and garlic. Simmer for 10 to 15 minutes until the potatoes are beginning to turn tender.  Season with salt and pepper. 
4.      Combine the cheeses in a bowl. 
5.      Transfer the potato/kale mixture to the prepared baking dish and sprinkle with the cheese. 
6.      Do-Ahead:
  At this point, you can cool, cover, and refrigerate overnight. 
7.      Bake the gratin for 35 to 40 minutes until the cheese is golden brown and the potatoes are tender. 
8.      Allow the gratin to rest for 10 minutes before serving. 

Serves 6
 
2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 cups grated zucchini or summer squash
2 large eggs
1/2 cup whole milk ricotta
1/3 cup grated Pecorino
Salt and pepper
 
1.      Preheat the oven to 350 degrees, and butter six 4-ounce ramekins. 
2.      In a skillet, heat the oil and saute the garlic for 30 seconds until fragrant. 
3.      Add the zucchini and saute until the zucchini is wilted, and the liquid in the pan is absorbed. 
4.      Cool.
5.      In a blender, combine the eggs, ricotta, pecorino and zucchini, and blend until combined. 
6.      Pour the into the prepared ramekins to within 1/2-inch of the top.
7.      Bake for 30 to 45 minutes until set.  Allow to rest for 5 minutes then turn out onto a plate in a pool of Pecorino Sauce. 
 
For the Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup grated Pecorino Romano
Salt and pepper
 
1.      In a saucepan, heat the butter, add the flour, and cook whisking for 2 minutes. 
2.      Add the milk and bring to a boil. 
3.      Take the pan off the heat, add the cheese, and whisk until melted. 
4.      Season with salt and pepper.  Serve warm.

Serves 8
3 tablespoons unsalted butter
1/2 cup finely red torpedo onion, using only the red part
2 cloves garlic, minced
4 cups shredded zucchini (about 2 1/2 pounds)—or summer squash
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 shakes of Tabasco sauce
2 tablespoons all-purpose flour
1 cup chicken broth
1 1/2 cups heavy cream
3/4 cup long-grain rice
3/4 cup freshly grated Parmigiano Reggiano cheese
 
1.      In a large skillet over medium heat, melt the butter, then add the onion and garlic and cook, stirring, until softened, 2 to 3 minutes.  Add the zucchini and cook until it is no longer giving off moisture, 4 to 6 minutes.  Season with the salt, pepper, and Tabasco. 
2.      Sprinkle with the flour and cook, stirring, for 2 minutes.  Gradually stir in the broth and heavy cream, stirring until the mixture is smooth and the mixture comes to a boil.
3.      Do-Ahead: At this point, you can let cool, cover, and refrigerate for 2 days. Let come to room temperature before continuing.
4.      Preheat the oven to 400°F F. Coat a 13 x 9-inch baking dish with nonstick cooking spray. 
5.      Stir the rice into the zucchini mixture, pour into the prepared dish, and sprinkle with the cheese.  Bake until the rice is tender, and the cheese is golden, 25 to 35 minutes. Let rest for 5 to 10 minutes before serving.
6.      Cook’s Note
:  If you would like the rice can be made in individual ramekins or muffin tins, then tipped out onto the plate when served.  They will only need about 15 to 20 minutes baking time.

Serves 8
This recipe calls for zucchini, but you can sub in Gold Bar squash for the zucchini, or mix and match
 
Six 6-inch-long zucchini or summer squash, ends trimmed, and cut in half lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped red torpedo onion, using the red part only
1 clove garlic, minced
½ cup finely diced boiled ham
1/4 cup packed fresh basil leaves, cut into strips
1 1/2 cups fresh breadcrumbs
1/3 cup mayonnaise
1 1/4 cups shredded Gruyere
 
1.      Line a baking sheet with a silicone liner or aluminum foil or coat two 13 x 9-inch baking dishes with nonstick cooking spray.
2.      Bring an inch of water to a boil in a large pot. Place the zucchini in a steamer insert, fit it into the pot, cover, and steam the zucchini until tender when pierced with a knife, but the skin is still crisp, 6 to 10 minutes.  Remove from the pot and let cool a bit. Then gently scoop out the insides of the zucchini with a small teaspoon or grapefruit spoon, leaving a 1/2-inch-thick shell. Dry the shells with paper towels. Chop the insides of the zucchini finely.
3.      In a 10-inch skillet, heat the butter and oil together over medium heat. When the butter is melted, add the onion and chopped zucchini, and cook, stirring, until the onion begins to soften, about 3 minutes.  Add the garlic, ham, and cook, stirring, for another 2 minutes.  Remove from the heat and transfer to a medium-size bowl. Stir in the basil, breadcrumbs, and mayonnaise until blended.
4.      Stuff the zucchini shells with the mixture and place on the prepared baking sheet or in the baking dishes.
Do-Ahead:
At this point, you can cover and refrigerate for up to 2 days. Bring to room temperature before continuing.
5.      Preheat the oven to 375°F. Cover the zucchini evenly with the cheese and bake until the cheese is golden, and the filling is puffed, 10 to 15 minutes.  Remove from the oven and serve hot, warm, or at room temperature.

Serves 4 to 6
 
4 tablespoons unsalted butter
2 zucchini squash, thinly sliced
1/2 cup red torpedo onion, chopped
2 ears sweet corn, cut from the cob
1/4 cup finely chopped fresh basil
Salt and pepper
1 cup grated sharp cheddar cheese
4 large eggs, beaten
1/2 cup crumbled goat cheese
 
1.      Preheat the oven to 350 degrees and coat the inside of a 9-inch baking dish with non-stick cooking spray.
2.      In a skillet, heat the butter, and saute the zucchini, onion, and corn, until the onion and zucchini are softened.  Add the basil, and season with salt and pepper. 
3.      Transfer the mixture to a bowl and allow to cool slightly.
4.      Add the cheeses, and eggs, and stir to combine.
5.      Pour into the prepared baking dish and bake for 30 to 35 minutes until the pie is set in the center.  Remove from the oven, allow to rest for 10 to 15 minutes before cutting into wedges and serving. 
6.      Cook’s Note:  This recipe will make about 8 muffins for individual servings. 

Serves 6

For the Cornbread
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoon baking powder
3/4 teaspoon salt
1 cup granulated sugar
3 large eggs, at room temperature
1/2 cup heavy cream
1/2 cup whole milk
1/2 cup sour cream
1 cup corn cut from the cob
 
1.      Preheat the oven and heat the oven to 375°F. Coat a 9-inch square baking dish with non-stick cooking spray.
2.      In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.
3.      In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
4.      Gradually beat in the eggs, one at a time, until well combined.
5.      Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined.
6.      The batter may look curdled at this point. Fold in the corn
7.      Add the dry ingredients, mixing until just combined and scraping down the sides as needed.
8.      Pour the batter into the prepared baking dish.
9.      Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.
For the Peaches
4 firm peaches (you can sub in any stone fruit you have on hand), halved, and pitted
2 tsp. raw sugar
 
1.      Preheat the oven to 400 degrees.
2.      Dip the cut sides of the peaches into the raw sugar and put them into an oven proof skillet large enough to hold the 8 peach halves comfortably, cut side down.
3.      Roast for 15 to 20 minutes, until the peaches are soft.  Cut the peaches in half and keep warm.
 
For the Maple Bourbon Sauce
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1/4 cup Bourbon
Vanilla ice cream for serving
 
1.      In a saucepan, heat the butter, add the brown sugar, and stir until the brown sugar melts. 
2.      Add the maple syrup and bring to a boil.  Simmer for 5 minutes, to reduce the sauce. 
3.      Add the bourbon and continue to cook for another 5 minutes.  Serve warm. 
 
To serve:
  Cut the cornbread into squares.  Put 2 wedges of peach onto the top of the cornbread, top with some vanilla ice cream.  Ladle some of the sauce over the peaches and ice cream.  Serve warm. 

Makes 1 dozen
 
1/4 cup butter or margarine, softened
1/3 cup sugar
1 large egg
2 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla paste or extract
3 white peaches, peeled, pitted, and chopped
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter or margarine
 
1.      Preheat the oven to 375 degrees and coat the inside of muffin tins with non-stick cooking spray.
2.      Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy.
3.      Add egg, beating until blended.
4.      Combine 2 1/3 cups flour, baking powder, and salt.
5.      Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.
6.      Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.
7.      Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.
8.      Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Serves 6
 
1 pound white peaches, peeled, pitted, and cut into wedges
1 pound burgundy plums, pitted and cut into wedges
1 1/2 cups sugar
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 cup unsalted butter
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 cups whole milk
1 Tablespoon vanilla paste or extract
 
1.      Preheat the oven to 375 degrees.  Put the peaches, plums, 1 cup sugar, brown sugar, cornstarch, and cinnamon in a bowl, and stir to combine.  Set aside.
2.      Put the butter into a 13-by-9-inch baking dish in the oven and allow to melt. 
3.      In another bowl, whisk together the flour, remaining sugar, baking powder, salt, milk, and vanilla. 
4.      Pour into the hot butter, and top with the peaches.
5.      Bake for 1 hour, until golden brown.  Serve warm with vanilla ice cream. 

Serves 4 to 6
 
4 white peaches, halved, and pitted
Raw sugar
1 head butter lettuce, washed, spun dry and chopped
1/4 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons rice vinegar
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1/2 cup crumbled goat cheese, or blue cheese for garnish
 
1.      Preheat the grill, broiler, or a grill pan.  Dip the cut halves of the nectarines in the raw sugar and grill cut side down for about 3 to 4 minutes, until the fruit is softened.  Remove from the grill.  (Depending on how many salads you are making you can either cut the halves into wedges, or leave them whole)
2.      Put the lettuce into a salad bowl.
3.      In a small bowl, whisk together the orange juice, honey, Dijon mustard, rice vinegar, garlic, and oil.  Season with salt and pepper.  Toss the salad greens with some of the dressing and plate the salad. 
4.      Arrange the nectarines on the lettuce, sprinkle with some of the dressing, and garnish with some of the cheese. 
5.      Cook’s Note: 
This salad is great using any stone fruit, the basic recipe remains the same, you can change out the type of lettuce, and use your favorites. 

Makes One 9-inch tube
For the Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, chilled and cut into pieces
 
1.      In a food processor, process the flour, sugars, and cinnamon.  Remove 2 tablespoons and set aside.
2.      Add the butter to the work bowl and pulse the flour mixture on and off until it becomes crumbly.  Set aside.
For the Coffee Cake
 
1 1/4 cup sugar
12 tablespoons unsalted butter softened
4 large eggs
1 tablespoon vanilla paste or vanilla extract
2 1/4 cup all-purpose flour
1 tablespoons baking powder
3/4 teaspoon baking soda
1 1/2 cups sour cream
2 cups chopped burgundy plums
 
1.      Coat the inside of a tube or bundt pan with non-stick cooking spray and preheat the oven to 350 degrees.  Set aside while preparing the cake.
2.      In the bowl of an electric mixer, cream together the sugar and butter until light.  Add the eggs, vanilla and beat together until combined (it may look curdled) 
3.      Add the remaining ingredients except the plums and beat until smooth. 
4.      Pour half the batter into the prepared tube pan. 
5.      Toss the nectarines with the 2 tablespoons of the reserved streusel flour mixture and spread onto the center of the batter. 
6.      Top with the remaining batter and sprinkle with the streusel topping.
7.      Bake for 55 to 65 minutes until a skewer inserted in the center comes out clean. Cool on a wire rack for 30 minutes, remove from the tube pan and allow to cool on a wire rack.  I have cut this when it was still warm at 60 minutes, it is a bit crumbly, but still delish!