Zucchini, Tomatoes, Melons & More from the August Farm Stand August is abundant at the farm stand. It’s the month where gardens go wild, tomatoes seem endless, and you can’t leave a Connecticut farm stand without an armful of zucchini. At our Eastern Connecticut orchard, we’re all about using what’s ripe right now—without over complicating it. These three simple recipes are designed to use up what’s coming in fast while keeping your kitchen cool and your meals flavorful. Whether you’re visiting from the Colchester area or picking up veggies at our Lebanon CT farm, these dishes will help you enjoy the best of Connecticut farm fresh produce. 🥒 Zucchini, Corn & Herb Casserole A satisfying way to serve a lot of zucchini with very little effort. Ingredients: 2 cups shredded zucchini (squeeze to remove moisture) 1½ cups corn (fresh or frozen) ½ cup chopped fresh herbs (basil, parsley, chives) ½ cup shredded cheese (optional) 2 eggs ½ cup flour (or almond flour) Salt & pepper Directions: Preheat oven to 375°F. Combine all ingredients in a large bowl and mix well. Spread into a greased 8x8 baking dish. Bake for 30–35 minutes, until set and lightly golden. Let cool slightly before slicing. Serving size:  Serves 4–6 🍅 Fresh Tomato Bruschetta with Garlic & Basil A farm stand favorite that tastes like pure summer. Ingredients: 2 cups chopped tomatoes (any variety) 2 cloves garlic, minced ¼ cup chopped fresh basil 1 tbsp olive oil Salt & pepper Crusty bread, toasted Directions: In a bowl, combine tomatoes, garlic, basil, olive oil, salt, and pepper. Let sit for 10–15 minutes. Spoon onto toasted bread and serve immediately. Serving size:  Serves 4 as an appetizer 🍈 Melon & Mint Salad with Lime Light, sweet, and cooling—perfect for hot August days. Ingredients: 2 cups melon (watermelon, cantaloupe, or honeydew), cubed 1 tbsp chopped fresh mint Juice of ½ lime Optional: a sprinkle of sea salt or a drizzle of honey Directions: Combine melon cubes and mint in a bowl. Squeeze lime juice over the top and toss gently. Chill before serving. Serving size:  Serves 2–3 🫙 Small-Batch Preserving Tip: Freezing Zucchini and Slow-Roasting Tomatoes For zucchini: Shred fresh zucchini, squeeze out excess water, and portion into 1-cup bags. Freeze for up to 6 months—great for soups, breads, or casseroles. For tomatoes: Halve cherry or plum tomatoes and place on a baking sheet with olive oil, salt, and a pinch of herbs. Roast at 250°F for 2–3 hours until wrinkled but soft. Cool and store in oil in the fridge (short-term) or freeze flat in bags. Don’t let the bounty go to waste—use it now or save it for later. Whether you’re cooking dinner, prepping for the school year, or just trying to keep up with your harvest, these simple meals will help you get the most from local Connecticut produce. Let us know what you’re making in the comments—and tag us if you try one of these!

Simple Summer Recipes for Hot Days and Peak Season Produce July is one of the most vibrant times at the farm stand. The tomatoes are full of flavor, the sweet corn is ready to go, and peaches are hanging heavy on the trees. If you’re visiting our Lebanon CT farm this month, there’s a good chance you’ll leave with a bag full of Connecticut summer fruit, ripe vegetables, and fresh-picked herbs. Whether you’re cooking over the grill or keeping it cool in the kitchen, these recipes make the most of what’s in season—especially if you're searching for inspiration from a Connecticut peach farm or looking to experience true farm-to-table Connecticut cooking at home. 🥗 Grilled Peach & Tomato Salad with Basil Vinaigrette This juicy salad is all about balancing smoky, sweet, and fresh flavors. Grilling the peaches adds a little depth without making things heavy. Ingredients: 2 ripe peaches, halved and pitted 1 pint cherry tomatoes, halved ¼ cup fresh basil leaves 1 tbsp olive oil 1 tbsp apple cider vinegar Salt & pepper Directions: Grill peach halves cut-side-down on medium heat for 3–4 minutes until lightly charred. Let cool slightly, then slice. In a large bowl, combine sliced peaches and tomatoes. Whisk together oil, vinegar, salt, and pepper, then toss with the fruit. Tear basil leaves and sprinkle on top. Serving size:  Serves 2–3 🌽 Sweet Corn & Cucumber Salad with Dill and Lemon No stove, no problem. This salad is light, bright, and perfect for the hottest days. Ingredients: 2 ears of fresh corn, cooked and kernels cut off 1 cucumber, thinly sliced 1 tbsp chopped fresh dill Juice of ½ lemon 1 tbsp olive oil Salt & pepper Directions: In a bowl, combine corn, cucumber, and dill. Drizzle with lemon juice and olive oil. Season to taste. Chill before serving for best flavor. Serving size:  Serves 2–4 🍑 Grilled Stone Fruit Skewers with Honey-Lime Glaze This dessert (or snack) is flexible—use peaches, nectarines, or plums. Ingredients: 2 peaches or nectarines, cut into thick slices 1 tbsp honey Juice of ½ lime Optional: fresh mint, yogurt, or vanilla ice cream for serving Directions: Thread fruit slices onto skewers. Grill over medium heat for 2–3 minutes per side. In a small bowl, mix honey and lime juice. Drizzle over grilled fruit and top with chopped mint. Serve on their own or with a scoop of yogurt or ice cream. Serving size:  Serves 2 🫙 Small-Batch Preserving Tip: Freeze Peach Slices for Later Fresh peaches are amazing now, but freezing them means you can enjoy the flavor well into winter. To freeze peaches: Peel and slice ripe peaches. Lay slices flat on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag or container. Add a little lemon juice before freezing to preserve color. Use them later in smoothies, baked goods, or crisps. You can also blend basil into olive oil and freeze it in ice cube trays—handy for soups and sautés when summer is long gone. Whether you’re planning a picnic, grilling dinner outside, or just picking up produce from a Connecticut farm stand, July is the time to eat well and keep things simple. If you’re looking for the best Connecticut orchards or exploring local Connecticut produce, we hope you’ll make us part of your summer. Tag us in your creations (#GrillnChillLSO), and let us know in the comments—what’s your favorite way to enjoy summer fruit? We’d love to hear what you're making!

Three Sweet Ways to Use Fresh or Frozen Strawberries—Plus a Small-Batch Jam Recipe Strawberry season doesn’t last long, but it’s one of the best times of the year at the farm stand. Whether you’re picking your own, grabbing a pint from the table, or pulling frozen berries from the freezer, this is the moment to make something special. These three recipes let strawberries shine—whether you like them baked, blended, or spooned on top of everything. Plus, a small-batch jam recipe that’s perfect for new or casual preservers. Breakfast: Strawberry Yogurt Parfaits with Honey & Toasted Oats Fresh berries, creamy yogurt, and a little crunch. No cooking required. Serves 2 Ingredients: 1 cup fresh or thawed strawberries, chopped 1½ cups yogurt (dairy or non-dairy) 1 tsp honey or maple syrup ½ cup oats or granola Pinch of cinnamon (optional) Directions: In a glass or jar, layer yogurt, strawberries, oats, and a drizzle of honey. Repeat once or twice, depending on size. Top with a pinch of cinnamon if using. Snack: Strawberry-Basil Smoothie This quick smoothie is bright, refreshing, and a fun way to use herbs from the garden. Makes 1 large or 2 small smoothies Ingredients: 1 cup frozen strawberries ½ banana ¾ cup milk of choice 2–3 fresh basil leaves Optional: 1 tsp honey or a scoop of protein powder Directions: Blend all ingredients until smooth. Taste and adjust for sweetness. Serve immediately. Dessert: Baked Strawberry Crumble (Mini or Full Size) A simple summer dessert—perfect with a scoop of ice cream. Serves 4 Ingredients: 2 cups fresh strawberries, chopped 1 tbsp sugar or honey ½ cup rolled oats ¼ cup flour (or almond flour) 2 tbsp brown sugar 2 tbsp butter or coconut oil Pinch of salt Directions: Preheat oven to 375°F. Mix strawberries with sugar and place in a greased baking dish. In a bowl, combine oats, flour, brown sugar, salt, and butter. Sprinkle crumble topping over strawberries. Bake for 25–30 minutes until bubbly and golden. Let cool slightly before serving. Small-Batch Preserving Tip: Easy Strawberry Freezer Jam Great for beginners—no canning needed! Makes about 1 pint (8–10 servings depending on use) Ingredients: 2 cups strawberries ½ cup sugar 2 tbsp lemon juice Directions: Mash the strawberries in a bowl. Stir in sugar and lemon juice. Let sit for 10 minutes. Pour into small jars or containers and freeze. It will keep for up to 1 year frozen, or about 3 weeks in the fridge once thawed. Got a favorite way to use fresh berries? Tag us in your kitchen creations or let us know at the stand. And don’t forget to freeze a few extra pints for later—you’ll be glad you did.

Make the Most of Early Harvests with Easy Meals and a Quick-Pickle Trick By May, things are finally starting to green up. The farm stand is still warming up for the season, but now you might see early greens, fresh herbs, maybe a few spring onions or radishes. It’s the season of just enough —enough to feel fresh, enough to get excited, and enough to build a few simple meals that let the produce shine. Here are three easy recipes for meals that use early spring produce, plus one small-batch preserving tip to carry the season forward. Breakfast: Herb & Greens Frittata (or Mini Muffin Cups) This is a great way to use up leftover greens and herbs, and it works for any meal of the day. Serves 4–6 Ingredients: 6 eggs 1 cup chopped fresh greens (spinach, kale, or whatever’s coming in) ¼ cup chopped herbs (parsley, dill, chives, etc.) ¼ cup milk or dairy-free alternative Salt and pepper Optional: shredded cheese or sautéed onions Directions: Preheat oven to 350°F. Whisk together eggs, milk, salt, and pepper. Stir in chopped greens, herbs, and optional extras. Pour into a greased baking dish or muffin tin. Bake 20–25 minutes, or until set. Let cool slightly before serving. Serve warm, cold, or on-the-go. These also freeze well! Lunch: Spring Salad with Radish, Pickled Onion & Mustard Vinaigrette Fresh, peppery, and crunchy. This one’s all about texture and bright flavors. Serves 2 (as a main) or 4 (as a side) Ingredients: Mixed spring greens 2–3 radishes, thinly sliced ¼ cup quick-pickled onions ( see tip below ) Olive oil Dijon mustard Apple cider vinegar or lemon juice Salt & pepper Directions: Layer greens, radishes, and pickled onions. In a small jar or bowl, whisk or shake together 2 tbsp oil, 1 tsp mustard, and 1 tbsp vinegar or lemon juice. Season to taste. Drizzle dressing just before serving. Dinner: Roasted Potatoes with Garlic, Chives & Crispy Greens Crispy edges, savory herbs, and a little crunch from roasted greens—this one’s a late spring go-to. Serves 4 Ingredients: 1½ lbs small potatoes, cut into chunks 1–2 tbsp olive oil 2 cloves garlic, minced 1 cup chopped greens (like kale or radish tops) Chopped chives or green onions Salt & pepper Directions: Preheat oven to 400°F. Toss potatoes with olive oil, salt, pepper, and garlic. Roast for 25 minutes, stirring halfway. Add chopped greens and roast 10 more minutes. Sprinkle with chives before serving. Small-Batch Preserving Tip: Quick-Pickled Onions These brighten up salads, sandwiches, tacos—just about anything. Makes about 1 pint (8–10 servings depending on use) Ingredients: 1 red onion ½ cup water ½ cup vinegar 1 tbsp sugar 1 tsp salt Directions: Slice 1 red onion thinly and place in a clean jar. In a saucepan, heat ½ cup water, ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt until warm (but not boiling). Pour over onions and let cool. Store in the fridge for up to 2 weeks. What’s your go-to way to use spring greens or herbs? Share it with us at the stand or tag us online—we’d love to see what’s cooking in your kitchen.

This blog shares three simple spring recipes using frozen berries, canned tomatoes, and preserved veggies, plus a small-batch preserving tip. Simple Recipes Straight from the Pantry In early spring, the farm stand shelves are just starting to stir. While we wait for the first fresh crops to pop, it’s a great time to reach for what’s already on hand. Frozen berries, canned tomatoes, pickled veggies, and maybe even a jar of jam from last year can go a long way. These simple meals make the most of your pantry and freezer while keeping things seasonal and satisfying. Breakfast: Warm Berry Oats with Frozen Farm Berries This one’s quick, cozy, and uses up any frozen fruit you’ve got saved. Ingredients: 1 cup rolled oats 2 cups water or milk (any kind works) 1 cup frozen berries ( have extra? ) 1 tbsp maple syrup or honey Pinch of cinnamon Directions: Bring oats and water or milk to a simmer. Cook for 5–7 minutes until the oats are soft. Stir in the berries and cook another 1–2 minutes until they’re warmed through. Top with maple syrup and cinnamon. Optional: Add chopped nuts or a spoonful of nut butter. Lunch: Savory Toasts with Tomato Jam & Pickled Veggies This one’s endlessly customizable—great for quick lunches or snacks. Sweet, savory, crunchy, and satisfying. Ingredients: Bread of choice (toasted) Tomato jam ( see recipe below ) or thick stewed canned tomatoes Pickled onions, dilly beans, or any preserved veggies Optional: goat cheese, cream cheese, or sliced hard cheese Directions: Toast your bread. Spread with tomato jam. Top with pickled veggies and a little cheese if you like. Serve open-faced or as a sandwich. Or try this:  Tear the bread into chunks and toast in the oven. Arrange the toasted bread, tomato jam, pickled veggies, and cheese on a large board or platter for a charcuterie-style board. It’s a great option for lunch guests or a laid-back weekend nibble. Dinner: Pantry Tomato Pasta with Garlic & Greens With canned tomatoes and frozen spinach, this one comes together fast. Ingredients: 1 jar canned tomatoes (or one 15 oz can) 2 cloves garlic, minced 1 tbsp olive oil 2 cups frozen or fresh greens Salt, pepper, red pepper flakes Pasta of choice Directions: Cook pasta as usual. While that’s going, heat oil in a pan and cook the garlic for about a minute. Add the tomatoes and let them simmer for 10 minutes. Stir in the greens until wilted. Season to taste. Toss with the pasta and serve. Preserving Extra Berries with a Fruit Syrup If you have a cup of frozen berries left, turn it into a syrup. Ingredients: 1 cup frozen berries 2 tbsp water 1 tbsp sugar or honey (Optional) Pinch of cinnamon Directions: Simmer 1 cup frozen berries with 2 tbsp water and 1–2 tbsp sugar or honey. Mash gently while it cooks for 5–10 minutes. Strain if you want it smooth. Use the syrup on pancakes, toast, yogurt, or even stirred into sparkling water. It keeps in the fridge for about a week. DIY Tomato Jam This simple jam works with canned or fresh tomatoes and keeps in the fridge for about a week. Ingredients: 1½ cups chopped tomatoes (fresh or canned) 2 tbsp sugar (adjust to taste) 1 tbsp apple cider vinegar or lemon juice 1 small clove garlic, minced Pinch of salt Optional: pinch of red pepper flakes or fresh thyme Directions: Combine all ingredients in a small saucepan. Simmer over medium heat for 20–30 minutes, stirring occasionally, until thickened. The texture should be similar to jam—soft, spreadable, but with some texture. Let cool and store in a sealed jar in the fridge for up to 7 days. Have a favorite way to use pantry or freezer staples from the farm? Tag us on Instagram or stop by the stand and share it. We love seeing what you create. Stay tuned for next month—we’re making the most of what spring brings.