There’s nothing quite like a slice of classic blueberry pie, especially when it’s made with fresh, plump berries from the farmers market. Bursting with sweet-tart flavor and wrapped in a flaky, golden crust, this pie is summer simplicity at its best. No fancy twists or complicated steps—just straightforward goodness that lets the fruit shine. Serve...Read More

There’s something timeless about the pairing of strawberries and rhubarb—the sweetness of the berries balancing the tart bite of the rhubarb in perfect harmony. This homey, old-fashioned pie is the kind of dessert that turns up at family reunions, church picnics, and summer potlucks, where a second slice is always in demand. My grandmother, who...Read More

Cherry clafoutis is a simple yet elegant way to celebrate the fleeting cherry season, whether served as a brunch centerpiece or a light summer dessert. This streamlined take on the classic French recipe uses pitted cherries for easier eating, while preserving all the rustic charm. Serve it warm from the oven, with a spoonful of...Read More

Bright, fragrant, and just a little unexpected, these Lemon Rosemary Blondies are a delightful twist on a classic dessert bar. Chef Hannah Cook created this recipe for our From Market to Table Chef Series at the Aptos Farmers Market, where she showcased how simple farmers market ingredients can be transformed into something elegant and memorable....Read More

Indulge in the perfect blend of decadence and delicacy with our Dark Chocolate Crème Brûlée. This luxurious dessert balances the rich, velvety flavor of dark chocolate with a light, creamy texture that melts in your mouth. Topped with a perfectly crisp caramelized sugar crust, each spoonful delivers a symphony of smooth chocolate and satisfying crunch,...Read More

One of our former plant vendors, Sarah Machado from Upstarts Organic Seedlings, is also a very fine baker and cook. Sarah shared her favorite pumpkin pie recipe. “This recipe is my twist on Libby’s famous pumpkin pie. The recipe makes two 9-inch pumpkin pies. If you have time, instead of using canned pumpkin, make your...Read More

Delicate, nutty, and dusted with a cloud of powdered sugar, these Italian Almond Wedding Cookies are a timeless treat. Made with buttery, mild olive oil instead of butter, they’re melt-in-your-mouth tender with a subtle almond aroma. Perfect for weddings, holidays, or afternoon tea, their rich flavor and crumbly texture make them irresistible — and no...Read More

Which kind of pumpkin is best for baking? Smaller is better – large field pumpkins, which are specially bred for Halloween jack-o-lanterns, are generally too tough and stringy for baking. Choose “pie” or "sugar" pumpkins or other flavorful varieties, such as Sugar Baby. Small and sweet, with dark orange-colored flesh, they're perfect for pies, muffins,...Read More

Few things capture the taste of summer better than a scoop of homemade strawberry ice cream. Bursting with the natural sweetness of ripe, juicy strawberries and balanced by a luxuriously creamy base, this recipe is a celebration of the season’s best fruit. With no artificial flavors or colors—just simple ingredients you can find at your...Read More

Bright, creamy, and irresistibly refreshing, this homemade lemon vanilla ice cream is the perfect way to enjoy a sunny burst of citrus. The smooth, velvety base—made with sweetened condensed milk, cream, and whole milk—gets a lift from freshly squeezed lemon juice, fragrant zest, and a hint of vanilla. The result is a balance of sweet...Read More