Summer Squash Slaw with Toasted Almonds & Feta

Summer Squash Slaw2

I feel like August is typically the point in the farm season when our CSA members and farmers market customers begin to get a little tired of summer squash and zucchini. It really is the gift that keeps on giving all summer long and the truth is, we plant hundreds of summer squash and zucchini plants and it’s going to be a while before the plants die down and we can move on to winter squash.

Summe Squash Plant

In an effort to keep our customers happy and excited about this lovely vegetable I am constantly trying to come up with new and exciting recipes for people to try. This summer squash slaw is a new favorite and the bonus is that there is ZERO cooking required-aside from toasting the almonds!

Summer Squash Slaw

I got the inspiration for this meal when I was cruising the pages of the latest Bon Appétit magazine. I switched things up a bit but I loved the idea of using summer squash as a slaw. Raw squash/zucchini is nice and crunchy and this side dish really is a simple and tasty treat. The toasted almonds, fresh mint and salty feta are a match made in heaven.

Summer Squash Slaw3

If your garden or farmers market stands are still overflowing with summer squash please give this recipe a whirl. I think you will be pleasantly surprised by the amazing crunch and simple flavors. Grab a fork!

Summer Squash Slaw with Toasted Almonds and Feta


Summer squash has a nice crunch to it when eaten raw. This slaw is a simple and flavorful side dish perfect for a hot summer evening.
    10 mins.
    5 mins.
  • 1/4 cup almonds, roughly chopped
  • 1 1/2 lb. yellow summer squash, julienned (this can be done with a julienne peeler or mandoline. A sharp knife and a steady hand will work too!)
  • 3 small scallions, minced-white and light green parts only
  • 1/4 cup fresh mint, thinly sliced
  • 1 teaspoon fresh oregano, diced
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup organic feta cheese crumbles
  • Fine sea salt and pepper to taste

Serves 4

  1. Toast almonds in a medium-sized skillet over medium-high heat, tossing often until lightly browned and crisp. Remove from heat and set aside.
  2. In a large bowl toss squash, scallions, mint, oregano, oil, and lemon juice. Season with crushed red pepper flakes, salt and pepper. Add feta and toasted almonds and toss gently until well combined.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Taste test as you go.

Roasted Chickpea “Panzanella” Salad

Chickpea Panzanella Salad

One of my favorite summertime treats is a simple panzanella salad. I dream of its rustic freshness all winter long. And now that we are in the heart of tomato season this salad has frequented our dinner table multiple times with no end in sight. I can’t get enough of the farm fresh flavors.

Cherry tomato harvest

A classic panzanella salad consists of toasted pieces of day old bread, tomatoes and basil. I love the classic version however, we were fresh out of good crusty bread and I didn’t want that to ruin my plans for making this salad. Thank god we are NEVER short on chickpeas at our house. I turned to my favorite legume to step up to the plate. Roasted chickpeas have never failed me in the past and all I can say is WOW! The mighty chickpea was a home run and this new version of panzanella just might be my favorite to date.

Chickpea Panzanella Salad 3

Simple recipes like this are why I continue to blog. I love sharing fresh prepared meals around the dinner table with my family and friends. However, over the years I have found so much joy sharing our simple meals with all of you as well. I cannot tell you how happy it makes me to read comments about recipes you’ve tried and loved. It keeps me motivated to keep documenting our farm journey and fresh recipes.

Andrea Tomato Head 2

I hope you all find as much joy in the kitchen as we do. Grab a fork and dive into this tasty summer salad. Enjoy!

Chickpea Panzanella Salad 2


Roasted Chickpea Panzanella Salad


Roasted chickpeas stand in for rustic bread in this gluten free version of an old classic.
    10 mins.
    25 mins
  • 1 pint cherry tomatos, sliced in half
  • 1 medium-sized cucumber, cut into 1/4 inch chunks
  • 1/2 of a red onion, diced
  • 1 cup loosely packed fresh basil leaves, coarsely chopped
  • 2 cups cooked chickpeas – if from the can rinsed and drained
  • 1 Tablespoon olive oil
  • 1/2 teaspoon fine sea salt

For the vinaigrette:

  • 3 Tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 2 teaspoons dijon style mustard
  • 1/2 teaspoon fine sea salt
  • black pepper to taste

Serves 4

  1. Preheat the oven to 425 degrees. Toss the chickpeas with oil and salt. Place on a prepared baking sheet and roast in the oven until lightly browed and crisp. About 15-20 minutes. Toss chickpeas halfway through cooking.
  2. Prepare the dressing by whisking all ingredients until smooth. This works great with an immersion blender but a glass jar with a lid works well too. Shake until well combined.
  3. Toss the chopped tomatoes, cucumber, onion and basil with the dressing and allow to sit for about 10 minutes to absorb the flavors.
  4. Once chickpeas are done roasting let them cool slightly and then toss them in with the veggies. Season to taste with salt and pepper and serve.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.
*Always taste test as you go.

Peaches & Coconut Cream Smoothie

Peach & Coconut Smoothie

It’s peach season and I’ve been busy canning, freezing, and eating as many peaches as I can possibly stomach (which turns out to be a lot!)

This smoothie is a new favorite. Not only is it delicious but it keeps us full for hours while we are busy getting farm chores done. We usually come in around 10 am for a quick snack but this puppy kept us going until lunch. And look, it finally cooled down enough to wear long sleeves again! Full stomachs and cooler weather makes for some very happy farmers!

Andrea Kale Harvest August Taylor harvesting_

Taylor runs a little hotter than I do so he kept the short sleeves going, but still….The heat wave is over!!

Not only is the heat wave over but we finally got some much needed rain-and a few extra helpers!


We had an awesome afternoon spent weeding with some of our tiniest CSA members who came out from Portland to get their hands dirty. Have I mentioned before how much our CSA members rock? Not only do they support us financially, but they are even willing to get dirty with us. Can’t beat that! We are so lucky.

Peach & Coconut Smoothie2

Great CSA members and delicious smoothies keep us positive and energized. I hope you all enjoy this smoothie as much as we do. Grab a straw!

Peaches & Coconut Cream Smoothie


A thick and creamy smoothie that is bursting summer flavors
    5 mins.
    0 mins.
  • 1 frozen banana
  • 1 cup frozen peach slices
  • 2 Tablespoons sunflower seed butter
  • 2 teaspoons honey
  • 1 teaspoon pure vanilla extract
  • 1/2 cup full fat coconut milk (from the can)
  • 1 cup unsweetened almond milk
  • 1/8 teaspoon cinnamon
  • A few pinches of shredded coconut for topping

Serves 2

  1. Place all ingredients into a high speed blender and whirl away until smooth. Taste test and adjust if necessary.
*Use this recipe as a guide.
*Adjust measurements and ingredients as necessary.