Ancho Adobo Sauce
Dried red anchos toasted and soaked, then blended with garlic, cumin, and vinegar into a rich adobo.
Recipes
Simple ways to make the most of the harvest. Every recipe is built around the heirloom varieties we grow — and each one prints to a clean card for your kitchen.
Sauce Baking Apple Cinnamon Crisp
Tart baked apples under a buttery oat streusel that turns deep gold and crunchy.
Main Blistered Cherry Tomato Pasta
Whole Sun Sugars blistered in a hot skillet until they burst into a quick, bright 15-minute pan sauce.
Side Blistered Roasted Whole Okra
Whole pods tossed with oil and salt and roasted hot until blistered and tender, with none of the slime.
Sauce Chili Infused Oil
Warm neutral oil poured over dried chili flakes and aromatics for a drizzle of heat on anything.
Salad Chioggia Beet Carpaccio
Paper-thin raw beet rounds fanned out to show their candy stripes, dressed simply and crowned with goat cheese.
Side Classic Cornmeal Fried Okra
Cornmeal-crusted okra fried until golden — the crisp, nutty side that turns okra skeptics.
Side Creamy Rainbow Chard Gratin
Chard baked under cream, garlic, and gruyere with a crisp breadcrumb top until silky and golden.
Preserve Crisp Dilly Pickled Okra
Whole young pods packed tip-up with garlic, dill, and chili in a hot vinegar brine, crisp and firm.
Salad Cucumber Sunomono
A cool, glassy Japanese vinegar salad of paper-thin cucumbers with a sweet-sour bite.
Side Cucumber Tzatziki
Thick strained yogurt loosened with grated cucumber, garlic, and a bright hit of lemon and dill.
Baking Deep Dish Apple Pie
A tall double-crust pie packed with tart apples that hold their shape under a golden lid.
Baking Fresh Heirloom Tomato Galette
A free-form pastry galette over a dijon and cheese base, layered with salted, drained heirloom slices and baked golden.
Baking Garden Zucchini Bread
A moist, lightly spiced loaf that quietly puts a summer glut of squash to good use.
Side Garlicky Sauteed Rainbow Chard
Colorful chard stems sauteed with garlic first, then the leaves wilted in, finished with lemon and chili.
Side Grilled Summer Squash
Smoky planks and thick saucers of summer squash charred over coals with garlic and herbs.
Salad Heirloom Tomato Caprese
Thick-sliced heirloom tomatoes, fresh mozzarella, and basil dressed simply so the tomato does the talking.
Preserve Homemade Chili Flakes
Ripe red hot chilies dried until brittle, then crushed into your own crushed-red-pepper flakes.
Snack Jalapeno Poppers
Halved jalapenos seeded and filled with cheese, wrapped in bacon, and baked until crisp and bubbling.
Soup Kale and White Bean Soup
A rustic pot of onion, garlic, white beans, and stock with sweet kale wilted gently into the broth.
Salad Massaged Red Russian Kale Salad
Tender oak-leaf kale massaged with lemon and oil until silky, finished with parmesan and toasted seeds.
Main Okra and Tomato Gumbo
A Louisiana-style gumbo built on a dark roux, the trinity, ripe tomato, and okra that thickens the pot over rice.
Preserve Pickled Banana Pepper Rings
Crunchy refrigerator-pickled banana pepper rings in a garlicky vinegar brine, ready for sandwiches and pizza.
Preserve Pickled Chioggia Beets
A quick refrigerator pickle of raw beet slices in a light, bright brine that keeps their stripes.
Preserve Pickled Jalapenos
Quick escabeche-style pickle of jalapeno and banana pepper rings with carrot, onion, and garlic in a warm brine.
Main Pot of Beans with Chili
Dried beans simmered slow with onion, garlic, and a whole dried chili for a warm background heat.
Preserve Quick Pickled Cucumbers
Crisp refrigerator pickles ready in an hour — no canning, just cold snap and vinegar tang.
Main Rainbow Chard Frittata
Eggs baked with sauteed chard stems and leaves, onion, and cheese for a skillet full of color.
Soup Rampicante Squash Soup
Silky roasted winter-squash soup made from mature tan Rampicante with onion, cream, and nutmeg.
Salad Raw Burgundy Okra Salad
Thin-sliced raw burgundy okra with tomato, onion, lemon, and olive oil, keeping every bit of its wine-red color.
Salad Roasted Chioggia Beet Salad
Candy-striped beets roasted until sweet, over greens with goat cheese and a bright vinaigrette.
Side Roasted Poblano Rajas
Fresh poblanos charred and peeled, then sliced and sauteed with onion, corn, and a little cream.
Side Sauteed Lemon Squash
A quick buttery saute of young squash finished with a bright squeeze of lemon and parsley.
Preserve Slow-Roasted Cherry Tomato Confit
Sun Sugar cherries roasted low and slow with oil, garlic, and thyme until they collapse into a sweet, spoonable confit.
Salad Smashed Cucumber Salad
Bruised cucumbers torn into craggy pieces that soak up a garlicky black-vinegar dressing.
Soup Smoky Cherokee Purple Gazpacho
A chilled raw tomato soup blended with cucumber, pepper, garlic, and sherry vinegar, deepened with smoked paprika.
Salad Squash Ribbon Salad
Raw shaved ribbons of summer squash dressed with lemon, olive oil, parmesan, and mint.
Main Stuffed Ancho Peppers
Meaty ancho peppers roasted and stuffed with rice, beans, and cheese, with as much jalapeño heat as you like.
Main Stuffed Banana Peppers
Halved banana peppers filled with a creamy sausage and herb mixture, then baked until tender and golden.
Main Stuffed Patty Pan Squash
Scalloped little saucers hollowed out and baked full of savory sausage, rice, and cheese.
Side Summer Squash Fritters
Crisp golden fritters of grated squash bound with egg and flour, served with a herbed dip.
Salad Sun Sugar Tomato and Sweet Corn Salad
Halved golden Sun Sugars tossed with fresh-cut sweet corn, basil, and a bright lime vinaigrette.
Salad Tart Apple Fennel Slaw
Crisp raw apple matchsticks tangled with shaved fennel in a light lemon dressing.
Main The Thick-Slice Heirloom Tomato Sandwich
Good bread, a swipe of mayo, and one thick slice of a big ripe heirloom, salted and peppered.
Drink Watermelon Agua Fresca
A vivid, barely sweet cooler of blended watermelon brightened with lime and mint.
Salad Watermelon and Cucumber Salad
Cool cubes of sweet melon and crisp cucumber with lime, chili, and a shower of herbs.
Salad Watermelon Feta Salad
Sweet cubed watermelon against salty feta, cool mint, and a squeeze of lime.