Week Ten, Summer Session 2026

See this weeks' recipes listed by the week on the left. (or below on mobile devices)

If you've been fortunate enough to have benefited from the concurrent availability of tomatoes, potatoes, zucchini and onions and made our Domino Stacked VeggieCasserole, then making this Greek Briam, an even more flavorful version, will be a "must" for you.

Escarole is on the line this week. If you haven't had it before or other "bitter greens", it's important to know HOW to cook them. Take your lead from these Greek Grandmas from the Ionian Sea island of Corfu with Yiayia's Corfu Greens. The mainland Grandmas a bit further west have a bunch to teach us about bitter greens as well with this Italian Grandma's Escarole. For the full Escarole experience, here's another simple preparation for Bitter Greens.

Ken, Terrie's husband here, taking liberties of an extra editorial note. The Whole milk that Terrie brought back home from the farm has SUCH flavor. It is now a regular and anticipated item on the week's list--as long as we can get it. Sky Valley Fresh out of Monroe has done themselves proud in a labor of love. They use a slow vat low temperature pasteurization process that preserves its nutrition while assuring a safe product. Give it a try and remember what milk can taste like, and while you're at it, pick up a container of their Sour Cream. It's a bit looser than commercial Sour Cream because there are no added thickeners. The flavor is tremendous. Terrie says it's more like Creme Fraiche with its complex flavors than a simple sour cream. Try it with some berries while they're still around.