Check out our SF2T Pinterest for plenty of recipes and ideas to inspire you to use your produce box in new & creative ways!



For the granola crust

  • 2 ¾ cups rolled oats
  • 1 ¾ cups all-purpose flourapple pie bars
  • ¾ cup light brown sugar
  • ½ cup white granulated sugar
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 16 tbsp unsalted butter cold and cut into small pieces

For the apple pie filling

  • 4 apples (such as Braeburn, Honeycrisp, or Pink Lady)
  • ¼ cup all-purpose flour
  • ¼ cup white granulated sugar
  • 1 tsp cinnamon
  • ½ tsp allspice
  • ¼ cup maple syrup


  • Preheat oven to 350°F. Grease a 10x14 baking pan and set it aside.

For the crust

  • In a large bowl, mix together the rolled oats, flour, brown sugar, white granulated sugar, cinnamon, and kosher salt.
  • Add the cubes of cold butter and toss with the dry ingredients. Work the butter into the dry mixture until it resembles wet sand with some pea-sized pieces of butter. Reserve 2 cups of the prepared crust and set it aside.
  • Press the remaining crust into a 10x14 pan (also called a jelly roll-size pan). Firmly and evenly press the crust, making sure to press the crust mixture up the sides of the pan. Bake the crust for 15 minutes. Once baked, remove it from the oven and set aside to cool.

For the filling

  • Prepare the filling by coring and thinly slicing the apples. In a large bowl, combine the prepared apples, flour, white granulated sugar, maple syrup, cinnamon, and allspice. Stir until well combined, then pour the mixture onto the baked crust.
  • Spread the apples out into an even layer, overlapping as needed to fit all the apples. Sprinkle on the reserved 2 cups of prepared crust topping. Bake in the 350°F preheated oven until the apples are tender, 35-45 minutes. Remove from the oven and cool one hour before enjoying them!



  • 4 tablespoons butter
  • 1 box (2 crusts) refrigerated pie crust
  • ¼ cup toasted sesame seeds
  • 2 tablespoons cream
  • 2 large shallots, cut in ¼-inch slices
  • 4 leeks, green part removed, washed and cut into ¾-inch slices
  • 1 bunch (8 ounces) asparagus, cut into 1½-inch pieces
  • 1 bunch (about 12) radishes, halved
  • 1 bag (8-ounce) sugar snap peas, blanched and cooled
  • 1 teaspoon salt
  • Small bunch fresh dill
  • ½ cup frozen tiny peas, cooked and cooled


  1. Preheat oven to 425 degrees.

  2. Melt butter in a large skillet over medium heat until lightly browned, about 6 minutes.

  3. Roll each crust out to 12 inches on a floured board and place on a large, sprayed baking pan. Scatter about a tablespoon of sesame seeds on each crust.

  4. Combine 2 tablespoons of melted butter with cream in a separate bowl and brush crusts.

  5. Add vegetables (except both types of peas) to remaining browned butter in the skillet. Cook several minutes, stirring often, until tender. Just before done, stir in snap peas, salt and 2–3 tablespoons of snipped dill.

  6. Spoon vegetables over center of the crusts and dot with green peas. Fold up edges and pleat. Brush crusts with cream mixture once more and sprinkle with remaining sesame seeds. Bake 20–25 minutes or until golden brown.

  7. Garnish with remaining fresh snipped dill. Serve with herbed oil and sesame seeds.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

Types of peppers grown by Priest Family Farm

Shishito: Japanese pepper, ripens green to red, usually used green. The small peppers are thin- walled, making them perfect for tempura and stir-fries. A popular appetizer, tossed with oil, then chargrilled or pan –sear to a blackened, blistered. Also called the Russian roulette pepper (2 in 10 may be hot)

Sweet Snacker: SUGAR-yellow; DARLING -orange;   Shape similar to a sweet banana pepper, but taste like super sweet bell with thin skin great raw or sautéed. Great for lunch box or stuffed.

Cornita: Rosso red, Escamillo; Italian pepper.  This is a pepper of the Italian “bulls horn” (corno di toro) type with a sweet taste. Great for salads and roasted. We usually harvest green and red mix to keep crop producing peppers.

Bell: Green-Big Berth; Purple-Dragonfly; Orange- Milena 

Anaheim: Mild to Hot; Chile mild heat, A good cooking pepper used for chili rellenos, stuffing, salsas. This pepper originated in Mexico but is named for the California city of Anaheim.

Poblano: Mild to Hot; Sequoia is a large ancho type chili pepper that is great stuffed and roasted.

Jalapeno: Hot: Everman This is a  Medium to Large variety of jalapeno that are great to stuff or roll in bacon and grill. 

Serrano: Hot; A Chile pepper originated in the mountainous regions of Mexican states of Puebla and Hidalgo.  The name is a reference to the mountains (sierras) of these regions. They have hot fresh tasting flavor and usually have more heat than jalapenos.

Padron: FIRE HOT; Spanish heirloom, great sautéed and blistered if you can take the heat. This farmer can only use a few to spice up a dish.

Red Fresno: FIRE HOT: Flaming Flare;  Shaped like a jalapeno and has a spicy kick popular in chili. In the mature red form the Fresno has a fruiter, smokier taste. Roast and make fresh sriracha sauce.

Habanero: FIRE HOT; Helios, orange, reds, greens. Just a few can kick up the spice in your salsa, or add a little flavor to your jams or vodka and tequila.

Thai Chile: Hot; Green to red in color. A small, fiery hot pepper can be used fresh or dried.

PEACH AND Peppers salsa


1 lb tomatoes, diced

1 bell pepper (4 oz), seeded and finely diced

2 jalapenos, seeded and finely diced

1 medium onion, finely diced

1 1/2 lbs peaches, diced

1/2 bunch cilantro, chopped

2 Tbsp lime juice

1 1/2 tsp salt, or to taste

1/4 tsp freshly ground black pepper or to taste


Chop tomatoes and transfer them to a large bowl. Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl. Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl. Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

all about jalapenos!

This may take some by surprise but jalapeno peppers are a superfood! They are rich in vitamins A, C, D, E, K, B6 and B12! They also contain calcium, copper, iron, magnesium, sodium and zinc. There are only 4 calories in one raw jalapeno and 0 grams of fat! Enjoy them while they last!

Quinoa Stuffed Peppers

Last week we stuffed squash. This week we stuff peppers! This vegetarian quinoa stuffed peppers recipe from ACoupleCooks.com is a colorful and delicious healthy dinner, full of Mediterranean flavors like lemon, parsley and feta.


6 multi-colored peppers of your choice

1 cup organic quinoa

4 garlic cloves

3 medium shallots (1 cup chopped)

¼ cup plus 1 tablespoon chopped parsley

¾ cup chopped pistachios

2 tablespoons extra virgin olive oil

¼ teaspoon red pepper flakes

1 teaspoon paprika

1 teaspoon dried oregano

2 tablespoons lemon juice plus zest from ½ lemon

½ teaspoon sea salt

¼ teaspoon black pepper

¼ cup feta cheese crumbles (optional)

Preheat oven to 425°F.
Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.
Meanwhile, cook the quinoa (or use our Instant Pot quinoa method): Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.
Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, ¼ cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side. Enjoy!

all about eggplant

This delicious air fryer eggplant recipe makes a great addition to any meal with its crispy edges and beautifully golden brown top.

Eggplant in the air fryer is a simple side dish recipe everyone can enjoy because it is naturally gluten-free, vegan, paleo, low in carbs, and it goes well with almost any main course.

This air fryer eggplant recipe is seasoned simply with olive oil and Italian seasoning without limiting adding other pantry spices for extra flavors. If you want to make something more unique, this air fryer eggplant parmesan is delicious without breadcrumbs.

Ingredients You’ll need

  • Freshly sliced eggplant
  • Olive oil
  • Salt-free Italian seasoning
  • Salt and black pepper to taste


Cooking eggplant in an air fryer is very simple; follow the steps below or print the recipe card with the ingredients and instructions. You can find the recipe card at the end of this post.

Step 1. Combine the oil and seasoning in a small bowl until well combined. Using a silicone brush, brush the slices on both sides with the mixture and season with salt and pepper to taste. (If you remove some of the moisture with salt, you don’t need to add salt again)

Step 2. Place the seasoned slices in the basket in a single layer and air fry to 370º F for 10 minutes or until the eggplant is soft and golden brown.


  • If you don’t have a cosori basket air fryer like the one I use to make this recipe, I recommend that before cooking, check your air fryer manual for the recommended temperature for cooking vegetables. You can also cook one batch following the temperature used in this recipe and adjust if needed.
  • Don’t use a mandolin or cut the eggplant too thin.
  • Draw some of the moisture out if you want crispier eggplant (find the steps below).
  • This recipe will make a few batches depending on the size of your basket. Cook them in a single layer and heat them all together before serving for 2-3 minutes to 400ºF.


To get crispy eggplant made in the air fryer, you need to remove most of the moisture out, and to accomplish it you’ll need to salt the slices and let it rest for at least 30 minutes, then pat dry with a paper towel. Here are the steps for you to do it.

  • Spread the eggplant slices on a prepared baking sheet with a cooling rack.
  • Salt the slices using kosher salt (this salt is less salty than others)
  • Let the slices sit for 30 minutes for them to release their moisture.
  • Pat dry with a paper towel or a clean kitchen towel.
  • Now the slices are ready to be seasoned with the rest of the ingredients.



They are in season from July through October. 


Look for glossy, unblemished skin and a very firm texture when squeezed.


Keep your fresh eggplant in a cool, dry spot in your kitchen, away from direct sunlight but with plenty of air circulation. Their flesh will oxidize when sliced into, so do not chop until you are ready to make this air fryer eggplant recipe.

They can also be stored in the crisper for up to 6 days. 


You can freeze them even though the texture and flavor change a little, but they are perfect for adding to stews and soups.

1.   Place slices in a freezer-safe bag and separate the slices with wax paper to prevent sticking.

2.   Label the bag with the name, date and freeze up to eight months if fresh and three months if cooked.

nicoise salad

from Yummy Mummy Kitchen


3/4 pound small potatoes

 1 pound green beans, trimmed

 2 cucumbers, sliced crosswise

 1 heaping cup halved mini tomatoes (or 2 sliced large tomatoes)

 1 bunch radishes, sliced

 1 large avocado, sliced

 1 small jar artichoke hearts, drained

 1/4 cup capers

 1/2 cup Nicoise olives, pitted (or Kalamata)

1 bunch fresh dill, roughly chopped

 Shallot Vinaigrette

1 small shallot

 2 tablespoons champagne vinegar or fresh lemon juice

 1 teaspoon maple syrup

 2 teaspoons Dijon mustard

 1/3 cup extra virgin olive oil

 salt and pepper, to taste


1 Place the potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 12 mins. Use a slotted spoon to transfer to a large bowl of ice water to stop the cooking. Once the potatoes are cold, drain them and let dry on a towel. Cut in half.

2 Meanwhile, bring another large pot of salted water to a boil. Add the green beans and cook for 2-3 mins, until tender crisp. Drain and add to the ice water to stop the cooking and preserve the bright green color. Once the beans are cold, drain and let dry on a towel.

3 To assemble the salad, choose a large platter. Arrange the green beans, potatoes, tomatoes, cucumber, radish, olives, avocado, and artichoke hearts in separate sections around the platter. Sprinkle the capers and dill over the whole platter.

4 To make the dressing, place the shallot, vinegar, syrup, mustard, olive oil, salt, and pepper into a blender. Blend until smooth and transfer to a serving bowl. Drizzle a little dressing over the salad and serve the rest on the side.

Co-op subscriber's pickled cukes!

Putting Up, Canning, Freezing, Jammin', Jellying, Drying/Dehydrating, Picklin'

If sometimes it seems like you have more in your box than you can handle, consider preserving the peak nutrition and taste of foods for later. Or, how about ordering bulk produce for great winter eating? If you're new to the world of food preservation, have no fear, here's how simple it can be!

Cook generous proportions for a meal (such as all the kale in your box). Eat what you want, then once the food is cooled, transfer leftovers to freezer bags, yogurt tubs, glass jars, or tupperware and place in your freezer. Voila! Now you have an easy side dish or meal for another day. Label items with contents and date as it can be tricky to remember later.

Some items are better blanched before freezing. Blanching is the process of cooking for a short time to disable food-degrading enzymes, and then placing in ice water to halt the cooking process. The blanching process helps to preserve the flavor and texture of foods, but isn't usually necessary for safety.

Canning - If you are full-on canning you will need some equipment and knowledge and proceed cautiously. Once you understand the safety basics, canning isn't intimidating. This site is helpful from the USDA. Canning with Ball is also very helpful.

Drying/Dehydrating - Follow your dehydrator instructions. No dehydrator? You can likely use your oven on the lowest setting. The amount of time it takes to dry food varies by water content and size.

Pickling - Pickling is not just for cucumbers! Virtually any veggie can be pickled. Most pickling processes require that the product be water-bath canned or pressure canned. However, you can make pickles for a shorter storage term by storing in your refrigerator.

Jam, Jelly, Preserves - Jam generally contains some pulp and pieces of fruit (seeds), jelly is devoid everything except the juice, and preserves contain larger pieces of fruit. Fruit butters are cooked down to a consistency of butter and are usually seasoned.

www.Pickyourown.com has beau coups of info on canning, freezing, drying, jamming, and pickling with photos and step-by-step directions. www.foodinjars.com is another good resource.

Favorite Tips
Visit our Cooperative's Farm to Table Pinterest Page at https://www.pinterest.com/sf2t/ for a collection of favorite, fresh recipe ideas! Also follow us on YouTube, Facebook and Instagram to catch cooking demonstrations, unboxings and more.

General Storage Tips
Like you, vegetables need to breathe!
If you are storing vegetables in a plastic bag, poke holes in the bag. Allowing air to circulate around the vegetables helps them store longer.

Open the bag on your greens.
When it comes to greens - wash them right away. Pat the leaves dry, and place them on a damp paper towel. Put them in a plastic bag that's open on one end and stick them in the fridge. This will help them stay nice and crisp for later use.

Here are a a few helpful resources we found through the North Carolina Cooperative Extension on how to get the most life out of your fresh fruits and vegetables at home.

Food Storage 101
by Anne Marie Hampshire • Illustration by Bambi Edlund

Green Onions
Have you ever pulled out a bundle of green onions from the fridge only to discover they’ve gone slimy? Yeah, we’ve been there, too. Avoid this by removing the rubber bands and placing the root ends in a jar filled with an inch or two of water—then keep on the windowsill until ready to use.

Root Vegetables
Beets, carrots, turnips, parsnips and radishes, oh my! Enjoy the cool season’s bounty longer by cutting the tops off the roots (all but ½-inch) before storing in an open container in the fridge, covered with a damp towel. Store the edible, trimmed greens separately in an airtight container in the crisper.

If, like most of us, you lack a root cellar, store potatoes in a cool, dark place in a basket, bowl or paper bag. Remember to keep potatoes a healthy distance from onions, which can make those spuds sprout more quickly. Also be aware that light causes potatoes to turn green and sprout, and refrigeration causes the potatoes’ starch to convert to sugar and discolor while cooking.

Fresh Herbs
Some herbs—especially basil—are cold-sensitive, meaning they’ll turn black in the fridge before you can say pesto alla Genovese. To keep basil fresh, cut a bit off of the stems and place in a jar of water on the counter away from direct sunlight. Do the same for cilantro or parsley, but place those in the fridge.

Dry-clean your fresh-from-the-coop eggs with an abrasive sponge to remove any dirt or debris, but don’t soak the eggs in water—cold water pulls bacteria from the surface of the egg into the interior. If you prefer rinsing the eggs, wait until you’re ready to use them. Rinsing removes the egg’s bloom, the natural antibacterial coating on the shell. If planning an omelet in the near future, no need to store fresh eggs in the fridge. But to keep eggs longer (up to a month or so), it’s best to refrigerate.

As counter intuitive as it may seem, bread actually gets stale faster when refrigerated rather than left at room temperature. Keep sliced sandwich bread in a bread box or other airtight container, but leave crusty, artisanal loaves in a paper bag.

Discard any bruised or moldy fruit, then store raspberries, strawberries or blueberries in a sealed container in the fridge, where they’ll last for a couple of days. (Note: Wait to wash berries until right before eating.) To keep longer, wash berries carefully, pat dry and freeze on a cookie sheet. Once frozen, transfer to a container and freeze for up to a year.

Wash thoroughly, remove the rubber bands, cut 1 inch off the stems and place upright in a jar filled with about an inch of water. Refrigerate and change the water frequently until ready to use. 

Place soft cheeses, such as brie, mozzarella, goat cheeses, and chèvre in an airtight container in the fridge once opened. Wrap hard and semi-hard cheeses, such as Gouda, cheddar or blue, in parchment or wax paper first, then in aluminum foil. Store all cheeses in a warmer part of the fridge—in the vegetable drawer or on the bottom shelf.


Empowered Nutrition with Erin Skinner:

The Helpful Plate with Amelia Kirkland:

Temperature and humidity requirements for specific fruits and vegetables:


Harvesting and storage of garden produce at home:


Practical tips for home food storage:



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