Vegetable & Fruit Recipes/Videos


Simple Playful Dessert Parfait

007 “That frozen concoction that helps me hang on.” 006 001005002 011 004002003003008001003004007

This is so simple to make, you got to wonder why nobody thought of it before. Hot weather really makes this a must do. If you have the rich yogurt cheese, or “Greek” home-made works best.

Simple Playful Dessert Parfait

  • Whole Milk Thick Yogurt
  • Fresh Blueberries
  • Apricot & Wine Sorbet
  • Dark Chocolate (chopped)
  • Blue Berry Smash Spread for topping

Spread yogurt in a shallow dish, and top with blueberries. Cover and freeze, 2-4 hours. Remove sorbet and yogurt from freezer, let soften until just spoonable. Make six layers with the chocolate in both the middle and on top. Top with a slice of apricot, and blue berry smash spread,enjoy.

Fresh Organic Green Beans with Organic Bacon


We love these sweet smoky green beans, infused with bacon fat and flavor. Best to get fresh beans from your local sources; Farmer’s Market, co-op, or grow your own. The sooner their cooked the better. The organic bacon can be hard to find, but I’m thinking the more we buy it the more we’ll get, again fresh and local is best and uncured.

Fresh Organic Green Beans with Organic Bacon

  • Fresh green beans
  • Organic bacon 1/2 strip for each 2 cups of uncooked beans
  • Unrefined sea salt
  • Filtered water

Clean and remove strings from beans. Cook bacon in pan the beans will cook in. Remove bacon when done and save, cook beans in the bacon fat with a little salt and water. Cook on medium covered with a lid, 15-25 minutes, until tender, but still bright green. Remove lid and turn burner on high. The idea here is to char the beans, pretty much the same as you would meat on a BBQ grill. Keep a close watch, and turn them a lot. When they look like in the picture, but them in a serving bowl, and top with crumbled bacon. Enjoy!

Chadwick Cherry Heirloom Tomato Pesto

About 5 years ago my husband Scott bought these Chadwick seeds from “Baker Creek Seeds”, and saved some from the super crop. They really produce, and we’re still using the same saved seeds! We like to dry some of the extra tomatoes. I was putting some away a couple of days ago, and noticed we still had a jar from a year ago. That’s when I thought of this recipe, it was so good I’ll be making it again soon, well maybe not until the fresh ones are gone.


Tomato Pesto

  • 1-1/2 to 2 Cups dry Tomatoes
  • 1/2 to 3/4 Cups Sprouted Chandler Walnuts
  • 1/2 to 3/4 Cups dry cheese, (I use local “Fiscalini Farmstead Cheese or Vella Dry Monterey Jack)
  • 1/3 to 1/2 Cup Good Olive Oil
  • 2 to 3 Cloves Garlic
  • 1/2 to 1 teaspoon unrefined sea salt I use
  • 1 to 1&1/2 Teaspoons fresh Ground Black Pepper

Combine all ingredients in a food processor, taste and add a bit more of what ever, to your liking. We enjoyed this over grilled zucchini fresh from the garden, but it would be great over pasta, as a sauce on pizza, in a sandwich, with eggs, mixed with home-made mayonnaise and cream for dressing, the list could be endless, I’ll leave it to your imagination. Enjoy

Slow food Heirloom Tomato Ketchup

001013004006004009 Grown your own or buy from your local Farmer’s Market, Heirloom tomatoes. Once you’ve made this wonderful ketchup, you’ll never buy store-bought again. My husband really, really loves this. Slow food Heirloom Tomato Ketchup

  • 2 Cups cooked down tomato sauce
  • 4 Tablespoons organic cider vinegar
  • 6 Tablespoons coconut sugar
  • 1 Teaspoon unrefined sea salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cayenne pepper

Cook on low heat stirring often, when sugar is dissolved and you like the consistency, it’s done. Cool and store in refrigerator.

Zucchini Spaghetti & Grass-fed ground beef


Grow zucchini or buy it fresh from the Farmer’s Market. The idea for this came to me when I was thinking of all the beautiful tomato sauce, I’ve made, and our zucchini. The portions are just one serving, because I had no clue how it would turn out. It was fabulous, and I think I guessed right on the portions, all though next time I’ll use a bigger squash.

Zucchini Spaghetti for One

  • 1 fresh zucchini shredded

For spaghetti sauce

  • 1/2 cup home-made tomato sauce
  • 2-4 cloves garlic
  • Unrefined sea salt & fresh ground black pepper
  • Fresh herbs, I like Basil & Oregano
  • 1/4 cup grass-fed ground beef with garlic, salt & pepper to taste
  • 1 pat sweet butter (best from grass-fed cows)
  • Sautéed onions, peppers, mushrooms, and olives optional

Spread shredded zucchini on clean tea towel. Wring, twist, and snake it to get as much water out as possible. Spread across a cookie sheet, and place in a low oven 15-20 minutes, check, to keep from burning.

To make sauce, simmer down the tomato sauce 5-10 minutes, add fresh pressed garlic, salt & pepper. Simmer meat on med-low in butter, also adding garlic, salt & pepper. When lightly cooked, add to sauce with torn pieces of fresh herbs. Sautéed onions, peppers, mushrooms, and olives, are an option. Placed the baked zucchini on plate, top with spaghetti sauce, top with dry cheese. Enjoy!

Gold Tomato Sauté

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Gold Tomato Sauté

  • Grow, or buy fresh from the Farmer’s Market, gold tomatoes.
  • Simmer lightly in good quality olive oil and just a touch of balsamic vinegar.
  • Season as you like, unrefined sea salt, fresh ground black pepper, fresh crushed garlic, basil. Serve warm or chilled.

p.s. I did buy that really cool book at a yard sale yesterday.

Apricot & Calaveras County Viognier Wine Sorbet

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Apricots are in season now! Make this refreshing easy dessert: Apricot & Calaveras County Viognier Wine Sorbet

  • 1 lb apricots (these were tree ripened local in season apricots, pick out the ripest)
  • 1/2 cup Calaveras County Viognier wine

It’s very easy to make this light frozen dessert. Clean, cut and remove pits from apricots. Place over low heat, add the wine. Stir a bit while simmering 5-8 minutes. Mash with a potato ricer. If you like a smoother texture, cool then use a food processor. Place in a shallow dish, and freeze about 4 hours. Remove and serve. Store in an air tight container in the freezer.

Smashing The Blues

Smashing the Blues 004005006007008009

In season fresh blueberries, are a precious treat, nature’s original poppers, the only problem is that they are round, and so they roll right off my toast. To solve the problem, smash them. This is a great little spread, you can use it alone, or with cream cheese, butter, whip cream, yogurt, ice cream, chocolate, just about anything.

Fresh Blue Berry Smash Spread

  • 3 tablespoons blue berries
  • 1/16 teaspoon unrefined kosher sea salt

Clean, drain & dry berries. Smash. Add salt, why? It enhances flavor, adds nutrients, and absorbs water. Let come to room temperature. Enjoy!

Summer Fun Salad



  • 4 cups salad greens
  • 10-12 Fresh green beans
  • 2 Stalks fresh green onions
  • 2 Dried figs
  • 2 oz Fiscalini San Joaquin Gold Cheese
  • 1/4 Cup fresh sprouted chandler walnuts
  • 4-6 Olives


  • 3-4 Fresh Basil tops
  • 1 Clove fresh garlic
  • 2/3 Cup Sciabica’s Olive Oil
  • 1/3 Cup Balsamic Vinegar
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon unrefined sea salt

Blanch green beans in a touch of oil and water: Bring to a boil then turn off. After 5 minutes, cool the beans in your refrigerator. To make dressing, muddle basil in bottom of jar. Press garlic and add. Combine other ingredients, and shake well. The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop figs, and walnuts, slice cheese with a vegetable peeler, crumble olives,add beans, and toss well. Dress salad and enjoy.

Grilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive Oil

Grilled Beets with Nicolau Farms Lavender Honey Chevre and Sciabica’s Manzanillo Olive Oil


Fantastic Fun Food, people love this combo of beets and chevre and the sweet char from the BBQ.

  • Fresh in season beets
  • Nicolau Farms (local farmstead) Lavender Honey Chevre
  • Sciabica’s Manzaillo Olive Oil
  • Unrefined sea salt

Cut the green tops off leaving about 1 inch, I leave the tails on, they taste great. Wash well, and dry. Slice in 1/2s or 1/3s keeping thickness equal. Preheat grill. drizzle oil over both sides and a pinch of salt. Grill, turning every 3-5 minutes. Their done when you can just barely get a fork in them, take them off. Drizzle with oil again, get a bit or two of cheese on each one.

Farmers Market Fun Salad

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  • 4 cups salad greens
  • 2 oz Dry Gouda
  • 1/4 Cup fresh sprouted chandler walnuts
  •  4-6 Olives


  • 1 Clove fresh garlic
  • 2/3 Cup Sciabica’s  Olive Oil
  • 1/3 Cup Balsamic Vinegar
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon unrefined sea salt

Press garlic and add all dressing ingredients, into a jar, shake well.  The real key to this is using very good quality olive oil. To make salad; tear salad greens, chop walnuts, slice cheese with a vegetable peeler, crumble olives and toss well. Dress salad and enjoy.

Sweet Grilled Onions


Sweet Grilled Onions The charring from the BBQ really brings out the sweetness in the onions. Slice, sprinkle with salt, brush with oil, then grill. These took about 5 minutes on each side, but keep an eye on them they can go quick.

  • Sweet fresh in season onions
  • olive oil
  • unrefined sea salt



Santa Rosa Plums, wash-em, toss-em, put-em in a jar. Refrigerate, or freeze. I like a spoonful over my home-made Greek yogurt, also good on toast, or mixed in with my power drink. It keeps a couple weeks in the frig, or about 6 months in the freezer.

Sweet Beet Greens

003015016017023 These wonderful sweet and super nutritional rich greens are a fabulous treat, just a little lagniappe, when your making fermented beats, or grilled or roasted, or what ever.

  • 2 bunches beet tops
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon unrefined sea salt
  • 3 slices fresh bacon

Remove thick steams. Give greens a good long soaking, 20-30 minutes two or three times, rinse well, you want the water to run clear. Drain, cook bacon, remove and add the greens to the bacon drippings. Add vinegar & salt, stir, and cook down 20-30 minutes. Plate and top with crumbled bacon.

1st of the Season Tomato Paste

Refrigerator Jam


Refrigerator Jam

I love using fresh in season fruit this way. So far this summer, I’ve made, Fig, Apricot, and Plum Jam. This requires no sugar, so you know it’s just a little sweeter than the fresh fruit. Clean fresh fruit. Remove pits, and bad spots. Cook on low, smash down, continue cooking on lowest heat. Watch, and stir to keep from scorching on the bottom. When fruit reaches your desired constancy, cool, and place in jars. Refrigerate, or freeze. It keeps around 3 months in the frig, or about 6 months in the freezer.

Probiotic Lacto-fermented Fresh Green Beans


Probiotic Lacto-Fermented Fresh Green Beans

Lacto-fermentation, preserves food. There are more benefits to lacto-fermentation than just preserving. Lacto-fermentation produces more enzymes in the food as well as good bacteria and lactic acid. These foods are relatively easy to make, and have the added benefits, of improved nutrient value, and improved digestion. Any over supply of garden vegetables can be brined and preserved.

Lacto-Fermented Fresh Green Beans Recipe 1

  • Fresh beans enough to fit tight in your jar
  • 1 & 1/2 Tablespoon unrefined sea salt
  • 2 Cups filtered water
  • 1 Teaspoon pepper corns
  • 1/4 Teaspoon red pepper flakes
  • 6-8 Cloves garlic
  • Fresh dill

Snap beans, and pull the strings off. Blanch in boiling water 1 minute, then plunge into ice water. Cool & drain, pack into jar tight, add some of the spice as you go along. Stir the salt in the filtered water (chlorinated water will kill the process) and add. Make sure all the beans are covered, but leave about 1 inch or so of air space, above them. Any vegetables above the water line will spoil. The beans will ferment, in 2-3 days depending on room temperature. When they taste the way you like them, store them in your refrigerator, they should be good for at least 6 months.

Lacto-Fermented Fresh Green Beans Recipe 2

  • Fresh green beans to fit tight in your jar
  • 2 cups filtered water
  • 1 tablespoon unrefined sea salt
  • 4-7 tablespoons fresh whey
  • 3-6 fresh garlic cloves
  • 1 teaspoon black pepper corns
  • 1 teaspoon red pepper corns
  • fresh dill

Clean, and snap beans, remove strings. Pack tight into jar, start with it on it’s side. Add a few spices as you fill. When you can’t get any more in, stir the salt into the water and add. You want all the beans covered, but you still want airspace above them. I put a small lid on the beans to help hold them down. Leave them at room temperature for 2- 3 days, until you see the bubbling and you like how they taste. Store them in your refrigerator, they should be good for at least 6 months.

Fava Beans

Fava Beans, this cover crop is becoming more popular, maybe because it taste so good. It’s a little time consuming, but well worth it, if your lucky enough to get fresh ones , that you grow or from the Farmer’s Market here’s how to prepare them:


Unzip, and pop out the bean, (discard the pods, they’re indigestible, but good in compost). If they are different sizes, separate, because the smaller ones will cook faster. Blanch in boiling water 1-2 minutes, larger at first, then 1 minute more with the small ones. Drop them into Ice water, to stop the cooking process. Now they need to be de-skinned. When the beans are cool, pop out the lovely green pieces from the rubbery skin, and your done. At this point you can purée them, which seems to be one of the hot things to do on “Chopped”* or simply re-heat slightly add a pat of sweet butter, and pinch of sea salt.

Cooking Collard Greens


This young man spotted the collard greens at the Farmer’s Market. My recipe is as old as the hills and still works. Clean them and remove the tough steams, cook up a little bacon, add the chopped greens, cook down, sprinkle on a little salt, vinegar, and red pepper flakes, simmer for 3-4 minutes. These are organic collard greens from Kline-Cushing, uncured “Full Circle” fresh bacon, *Real Salt* brand, unrefined, unbleached pink sea salt, organic cider vinegar, and dry red pepper flakes.

Organic Home-Grown Chard & Healthy Bacon

Stir Fry

Sweet & Hot Coleslaw

Beet Kvass Home Made

Elder Berry Tinctures Home Made

Fermented Beets Whole and Sliced

Sauerkraut Home Made

Growing Salad


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