This sandwich is very simple and startlingly good! The bread should be simple so it does not overwhelm the other flavors, and not too chewy or you will miss the soft textures of the buffalo mozzarella and squash blossom. And don’t forget to use a nice crunchy large crystal salt to finish. The bite of...Read More

This is a dish inspired by the flavors of southern France. The addition of the semi-dry (a.k.a. oil-cured or semi-dry oil cured) olives adds a depth and sweetness to the dish along with a winy/meaty flavor. INGREDIENTS: 1 to 1½ pounds (3-4 cups) summer squash, cut into 3/4 inch pieces 1 medium yellow onion, cut...Read More

“With the abundance of fruit at the summer markets, I like to make kuchen. It is always much appreciated by my customers. I started making it with apricots and then went on using the other various fruits coming up during the summer. For my last kuchen, I mixed cherries and apricots but you could use...Read More

This recipe uses the baby squash that can be found at the Borba Farms booth at the Aptos market. These are very small pattypan and zucchini squashes. The little “baby” squash has a bit of bitterness to them and is fairly firm, contrary to what many think. These squash can take more vigorous cooking methods...Read More

This refreshing melon bowl is a crowd-pleaser and perfect for a summer picnic or beach party. INGREDIENTS: 1 1/2 cups water 1 1/2 cups sugar 1 jalapeno, seeded, cut in half horizontally 1 teaspoon whole cloves 2 large honeydew melons, cut in half and seeded 2 cantaloupes, cut in half and seeded METHOD: Combine the...Read More

Serve these delicious corn cakes with maple syrup. INGREDIENTS: 1 cup water 1 cup yellow cornmeal 2 tablespoons sugar 1 teaspoon coarse salt 1 cup all-purpose flour 2 teaspoons baking powder 1 cup buttermilk 1/2 cup fresh corn kernels (one ear of corn) 1 large egg, lightly beaten 2 tablespoons melted cooled unsalted butter, plus...Read More