Be sure to use the flavorful dried Blenheim apricots from the farmers’ markets. INGREDIENTS: Shortbread Crust: 3/4 cup unsalted butter, softened 1/2 cup confectioners’ sugar 1/2 teaspoon vanilla bean paste* 2 cups all-purpose flour Pinch salt Apricot Filling: 3 cups dried apricots 3 cups water 1/2 cup granulated sugar 1/4 cup almond flavored liqueur Pinch...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

A galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette is the perfect portion for dessert — not much thicker than a slice of pizza, but every bit as tasty and satisfying as a whole slice of...Read More

INGREDIENTS: 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups whole-bran cereal 1/2 cup seedless raisins 1/3 cup shortening 1/2 cup sugar 1 egg 1 cup buttermilk METHOD: Preheat oven to 400°F.  Line standard-sized muffin pan cups with paper liners. Sift flour with baking powder, soda,...Read More

INGREDIENTS: 1 large cucumber, peeled, seeded, and finely chopped 8 ounces cream cheese at room temperature 3/4 teaspoon Worcestershire sauce 1/4 teaspoon minced garlic 1 teaspoon salt 1/4 cup finely chopped chives or scallions Thinly sliced cracked wheat or white bread, crusts removed Lots of edible blossoms: nasturtiums, chives, borage, calendula, bean flowers or herb...Read More

These delicate shimmering jellies are delicious condiments. Their sweet and savory flavors really sing of summer with jewel-toned colors that are appetizing and beautiful. Herb jellies are wonderful with cream cheese and crackers or bagels. Use the lighter flavors to glaze pies, tarts, and cookies. For main dishes, melt them in a sauce pan and...Read More

The USDA ranks the dandelion in the top four green vegetables because of its overall nutritional value. Who would have thought that this wild weed that we spend so much time trying to get rid of in our lawns had such nutritional riches? INGREDIENTS: 1 pound dandelion greens, well washed 1/2 cup chopped onion 1...Read More