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Where we live in Pennsylvania, we are lucky to be surrounded by many wonderful farms and markets filled with delicious, fresh produce.  Below are some seasonal recipes we’ve shared to make use of the abundant local food in season from spring through fall.


If you are interested in shopping and cooking locally, go to Local Harvest to find a farm or market near you! And be sure to check out this harvest calendar to find out when fruits and veggies are in season so that you can plan your meals accordingly!





Strawberry Tomato Salsa
  1. 1 tomato, seeded and diced
  2. 1 habanero pepper, seeded and finely chopped
  3. 1 small red onion, finely diced
  4. 1 scallion, finely minced
  5. 1 pint strawberries, stems removed and quartered
  6. 1 tablespoon fresh thyme leaves, roughly chopped
  7. 2 teaspoons fresh oregano leaves, roughly chopped
  8. 1 tablespoon sherry vinegar
  9. 1 tablespoon olive oil
  10. salt and black pepper, to taste
  1. Combine the tomato, pepper, onion, scallion, and strawberries in a large bowl. Add the herbs, vinegar, olive oil, salt and pepper and mix well.
  2. Refrigerate the salsa for 1 hour before serving. Serve with chips and enjoy!
  1. Makes 2 cups.
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Strawberry Spinach Salad
  1. 4 cups spinach or other mixed greens
  2. 1 cup fresh strawberries, peaches, blueberries, kiwi fruit, or any combination, sliced
  3. 2 green onions, chopped
  4. 1 small red onion, cut into thin rings
  5. 1 clove garlic, minced
  6. 1/2 cup asparagus, cut into 1-inch pieces, blanched and chilled
  7. 1/4 cup sugar or honey
  8. 1/4 cup cider vinegar or balsamic vinegar
  9. 1/4 cup olive oil
  10. 1/8 teaspoon Worcestershire sauce
  11. salt and pepper to taste
  12. 2 tablespoons sunflower seeds, toasted
  13. 1/2 cup crumbled goat cheese
  1. Toss greens, fruit, onions, garlic, and asparagus in a large bowl.
  2. To make vinaigrette, whisk together sugar or honey, vinegar, olive oil, Worcestershire sauce, and salt and pepper. Pour half of the dressing over salad just before serving.
  3. Top salad with sunflower seeds and goat cheese. Serve salad with remaining dressing on the side. Enjoy!
  1. Any in-season vegetables can be substituted in this recipe.
  2. Serves: 4
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Orange Mint Iced Tea
  1. 3 cups water
  2. 6 sprigs fresh mint
  3. 1/3 cup honey
  4. 2 cups orange juice
  5. 1/2 cup lemon juice
  6. water and ice
  1. Bring water to a boil in a saucepan. Add mint, cover, remove from heat and steep for 15 minutes or longer. Remove mint. Add honey and stir until dissolved. (The resulting concentrate may be cooled and frozen for later use.)
  2. Combine juices in a large pitcher or bowl. Add mint concentrate plus water and ice to fill the pitcher or bowl. Chill completely and serve garnished with mint sprigs and thin slices of oranges or lemons (optional). Enjoy!
  1. This recipe can also be made without the orange juice if you prefer more of a sweetened iced tea flavor.
  2. Makes: 2 quarts
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Rhubarb Sauce
  1. 4 cups rhubarb, chopped
  2. 1/2 cup honey
  3. 1 tablespoon instant tapioca (to help thicken the sauce)
  4. 1 teaspoon ground cinnamon
  1. Combine all ingredients in a medium saucepan. Let stand for 10 minutes or until some juice forms. Heat slowly to boiling. Cool and serve over ice cream. Or try stirring in sliced strawberries or raisins and serve for breakfast or as a side dish, in place of applesauce. Enjoy!
  1. Serves: 4
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Grilled Bruschetta
  1. 1 loaf French baguette, sliced
  2. 2 large yellow tomatoes, diced
  3. 2 large red tomatoes, diced
  4. 1/2 cup mozzarella cheese, diced
  5. 1/2 cup green olives, chopped
  6. 1/2 cup olive oil
  7. 1/2 cup fresh basil, chopped
  8. 2 tablespoons lemon peel, grated
  9. 1 tablespoon capers
  10. 6 cloves garlic, minced
  11. salt and pepper to taste
  1. Grill bread slices lightly on both sides (or broil in oven on a baking sheet). Combine remaining ingredients and spoon over grilled bread. Enjoy!
  1. Serves: 10 (3 slices per person)
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Grilled Potato Salad
  1. 2 pounds small potatoes
  2. 2 onions, thinly sliced
  3. 2 pints cherry tomatoes
  4. 3 garlic cloves, smashed
  5. 1/2 cup olive oil
  6. salt and pepper, to taste
  7. 2 teaspoons fresh thyme, chopped
  8. 1 teaspoon fresh rosemary, finely chopped
  1. Preheat a grill.
  2. In a large bowl, combine the potatoes, onion, tomatoes, and garlic. Add the oil, salt, pepper, and fresh herbs and toss well to coat evenly.
  3. Lay 2 large pieces of heavy duty aluminum foil in a stack on a work surface. Mound the potato mixture into the middle and wrap in the foil, turning up the edges to make a tight, well-sealed package. Place directly on the grill and cook until the vegetables are tender, turning once, about 20-30 minutes. Remove from the grill and let cool slightly before carefully unwrapping. Serve and enjoy!
  4. (Alternately, preheat the oven to 450 degrees F. Place the potato package in the middle of the oven and roast until the potatoes begin to soften, 40 to 50 minutes. Uncover and roast until tender and starting to caramelize, 10 to 15 minutes.)
  1. Serves: 6
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Raspberry Lime Iced Tea
  1. 6 cups water
  2. 5 bags raspberry zinger tea
  3. 3/4 cup honey
  4. 1 cup water
  5. 1 pint raspberries
  6. 2 limes, cut into wedges
  7. mint sprigs
  1. Bring water to a boil in a saucepan. Add tea bags, cover, remove from heat and steep for 10 minutes or longer. Allow to cool and remove tea bags.
  2. In a small saucepan, combine the honey and water and bring to a boil. Cook briefly until sugar is dissolved. Remove from heat and add raspberries. Let come to room temperature.
  3. Combine the tea and raspberry syrup, to taste. Pour over ice. Squeeze juice from lime wedges into tea and garnish with mint sprigs. Enjoy!
  1. Serves: 6
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Blackberry Hazelnut Crumble
  1. ¼ cup applesauce
  2. ¼ cup maple syrup or honey
  3. 1 tablespoon coconut oil
  4. 1 teaspoon vanilla extract
  5. 2 cups oat flour
  6. ½ cup rolled oats
  7. ¾ teaspoon fine grain sea salt
  8. 1 teaspoon baking powder
  1. 4 cups blackberries, fresh or frozen
  2. ½ tablespoon ground cinnamon
  3. ¼ teaspoon ground nutmeg
  4. ¼ teaspoon fine grain sea salt
  5. 1 lemon, zested
  6. ½ tablespoon arrowroot powder (or organic, non-GMO cornstarch)
  7. 1 tablespoon maple syrup or honey
Crumble Topping
  1. 1 cup rolled oats
  2. 2 tablespoons maple syrup or honey
  3. 2 tablespoons coconut oil
  4. 2/3 cup hazelnuts
  5. ½ teaspoon ground cinnamon
  6. ¼ teaspoon sea salt
  7. 2 tablespoons oat flour
  1. Preheat oven to 350°F.
  2. In a medium-sized bowl, whisk together the applesauce, maple syrup or honey, coconut oil, and vanilla. Whisk in the oat flour and stir to combine.
  3. In a separate bowl, combine rolled oats, salt, and baking powder. Add the contents of your first bowl and fold to combine – using your hands to mix – the dough will be quite firm.
  4. Place the dough into a lightly greased 8x8-in brownie pan and press firmly, especially around the edges – it helps to wet your hands so the dough doesn’t stick to them.
  5. To make the filling, place all the ingredients in a medium bowl and toss to combine. Spoon filling over top of the uncooked crust and spread evenly so that it covers the crust in one layer.
  6. In a food processor, add all the ingredients for the crumble topping and pulse a few times to mix. Sprinkle the crumble topping over the blackberry layer. Place in the oven for 30-35 minutes, until slightly golden on top. Let cool completely before cutting into bars. Enjoy!
  1. Serves: 16
  2. (from
  3. This recipe is especially yummy when served with yogurt on top for a powerful breakfast or with vanilla ice cream on top for a healthy dessert!
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Zucchini Chocolate Chip Cookies
  1. 1 egg, beaten
  2. 1/2 cup butter, softened
  3. 3/4 cup honey
  4. 1 tablespoon vanilla extract
  5. 2 cups whole wheat flour
  6. 1/2 teaspoon baking soda
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon cinnamon
  9. 1/4 teaspoon nutmeg
  10. 1 cup finely shredded zucchini
  11. 12 ounces chocolate chips
  1. Preheat oven to 350 degrees F.
  2. Combine egg, butter, honey, and vanilla extract in a large bowl.
  3. Combine whole wheat flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl and blend into liquid mixture.
  4. Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet and bake for 10-12 minutes in preheated oven. Transfer to a cooling rack and enjoy warm!
  1. Makes: 2 dozen cookies
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White Tea Melonade
  1. 2 cups water
  2. 2-3 Tablespoons honey
  3. 6 bags white tea (or 2 tablespoons loose white tea leaves)
  4. 6 tablespoons fresh lemon juice
  5. 6 cups frozen watermelon cubes
  1. Bring water to boil in a medium pot. Remove from heat. Add tea and steep for 4 minutes. Remove tea bags or leaves; press gently to release the liquid, and discard.
  2. Add honey and stir until dissolved. Let cool completely. Refrigerate until cold.
  3. Blend mixture with lemon juice and watermelon cubes until smooth. Serve and enjoy!
  1. Makes: 4 servings
  2. (adapted from
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Watermelon, Peach, and Tomato Salsa
  1. 1 tablespoon lime zest
  2. ¼ cup fresh lime juice
  3. ¼ cup hot pepper jelly (or 1 jalapeno, seeded and diced)
  4. 1 cup fresh watermelon, seeded and diced
  5. 1 cup fresh peaches, peeled and diced
  6. 1 ½ cup fresh cherry tomatoes, quartered
  7. 1/3 cup fresh basil, chopped
  8. salt and pepper, to taste
  1. In a large bowl, whisk together lime zest and juice with hot pepper jelly (if using). Add watermelon, peaches, tomatoes, and basil and stir together. Season with salt and pepper and stir to combine.
  2. Serve with chips and enjoy!
  1. Makes: 4 cups
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Panzanella Bread Salad
  1. 1/2 cup extra virgin olive oil
  2. 1/4 cup balsamic vinegar
  3. 2 garlic cloves, minced
  4. salt and freshly ground black pepper, to taste
  5. 4 cups crusty Italian bread, cut into 1/2-inch cubes and toasted
  6. 3 ripened red tomatoes, cut into 3/4" wedges
  7. 3 ripened yellow tomatoes, cut into 3/4" wedges
  8. 1/2 cup Nicoise or Kalamata olives, pitted
  9. 1/4 cup packed fresh basil leaves, chopped
  1. In a bowl, whisk together oil, vinegar, garlic, salt and pepper. Toss the dressing with remaining ingredients, season with salt and pepper to taste. Toss to combine. Let salad stand at room temperature for 15 minutes. If not using immediately, cover and refrigerate. Enjoy!
  1. Serves: 8
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Corn Salad with Goat Cheese and Walnuts
  1. 1 cup chopped walnuts
  2. 4 ears corn, husked
  3. 2 jalapenos, seeded and thinly sliced
  4. 2 tablespoons fresh lime juice
  5. 2 tablespoons extra-virgin olive oil
  6. 1/2 teaspoon salt
  7. 1/4 teaspoon black pepper
  8. 1/2 cup (2 oz.) crumbled goat cheese
  1. Heat oven to 400 degrees F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool.
  2. Preheat grill. Lightly coat corn with cooking spray. Place corn on grill rack; grill 20 minutes, turning occasionally. Cool completely. Cut kernels from ears of corn and discard cobs.
  3. In a large bowl, combine the toasted walnuts, corn, jalapenos, lime juice, oil, salt, and pepper. Sprinkle with the goat cheese before serving. Enjoy!
  1. Serves: 6
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Chilled Tomato Vegetable Gazpacho
  1. 2 pounds ripe red tomatoes, quartered
  2. 2 cups cucumber, peeled, seeded, and quartered (about 2 cucumbers)
  3. 2 cloves garlic, peeled
  4. ½ cup red onion, quartered
  5. 3 tablespoons red wine vinegar
  6. 2 teaspoons paprika
  7. ½ teaspoon salt
  8. 1 cup yellow (or other color) bell pepper, finely chopped, for garnish
  9. 1 cup cucumber, peeled, seeded and finely chopped, for garnish (about 1 cucumber)
  1. Put tomatoes, cucumber, garlic, onion, vinegar, paprika, and salt in a blender. Blend on medium speed until smooth. For best flavor, chill soup for 2 hours or more to meld flavors. Soup will stay fresh in the refrigerator for 2 days.
  2. Ladle soup into bowls. Top with chopped pepper and cucumber. Serve with crackers or crusty bread, if desired. Enjoy!
  1. Makes: 6 servings
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Stoplight Salad
  1. 2 cups tomatoes, chopped
  2. 2 cups corn
  3. 1 green bell pepper, diced
  4. 1 red bell pepper, diced
  5. ¼ cup fresh herbs (cilantro, parsley or basil), chopped
  6. 2 cups cooked black beans (optional)
  7. 2 cups cooked quinoa (optional)
  8. 3 tablespoons olive oil
  9. 3 tablespoons balsamic vinegar or lime juice
  10. 1 clove garlic, minced
  11. salt and pepper, to taste
  1. Combine tomatoes, corn, peppers, herbs, black beans, and quinoa in a large bowl.
  2. In a separate bowl, whisk together olive oil, vinegar or lime juice, and garlic. Pour dressing over salad. Salt and pepper to taste. Toss gently and serve over greens, if desired. Enjoy!
  1. Makes: 8-10 servings
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Carrot Cake with Maple Cream Cheese Frosting
  1. 2 ¼ cup wheat flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon salt
  4. 2 teaspoons ground cinnamon
  5. 2 teaspoons ground ginger
  6. ¼ teaspoon ground nutmeg
  7. ¼ teaspoon ground cloves (or allspice)
  8. 3 eggs
  9. 1 ½ cups applesauce
  10. 1 ½ cups maple syrup
  11. 1 teaspoon vanilla
  12. ¾ cup diced pineapple
  13. 2 cups shredded carrots
  14. 1 cup shredded, unsweetened coconut
  15. 1 cup chopped walnuts
  1. 8 ounces cream cheese, softened
  2. 4 tablespoons butter, softened
  3. 3 tablespoons maple syrup
  4. ¼ teaspoon salt
  1. Preheat oven to 350°F.
  2. Combine dry ingredients in a large bowl (wheat flour through spices). In a separate bowl, mix wet ingredients with a whisk (eggs through vanilla). Pour wet ingredients into bowl with dry ingredients and whisk to combine. Fold in last four ingredients – pineapple, carrots, coconut, and walnuts.
  3. Pour batter into greased pan (I used coconut oil). This recipe will either fill a 9x13” cake pan or two 8” round pans.
  4. If using a 9x13” pan, bake for 45 minutes, or until a toothpick inserted in the center comes out clean. If using two round pans, bake for 30 minutes.
Maple Cream Cheese Frosting
  1. With an electric mixer (handheld works fine), beat together the cream cheese and butter until smooth. Add maple syrup and salt and beat again until smooth.
  1. The frosting recipe makes enough for 24 cupcakes, two 8” cake pans, or a 9x13” cake pan.
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Morning Glory Muffins
  1. 1 ½ cups wheat flour
  2. ¾ cup flaxseed meal
  3. ¾ cup oat bran
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. ½ teaspoon salt
  7. 2 teaspoons cinnamon
  8. 1 ½ cups carrots, finely shredded
  9. 2 apples, shredded
  10. ½ cup raisins (optional)
  11. 1 cup chopped nuts (optional)
  12. ¾ cup milk
  13. 2 eggs, beaten
  14. ¾ cup honey
  15. 1 teaspoon vanilla
  1. Preheat oven to 350°F.
  2. Mix together flour, flaxseed, oat bran, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts (if desired).
  3. Combine milk, eggs, honey and vanilla in a separate bowl. Pour liquid ingredients into dry ingredients. Stir until batter is moist. Do not overmix.
  4. Fill muffin cups 3/4 full. Bake at 350°F for 15-20 minutes. Enjoy!
  1. Studies have shown that flaxseeds, once prized by the ancient Egyptians, may be one of the most potent, natural cholesterol controllers ever. Flax targets only the bad cholesterol in your body. You can use it in any baking recipe in place of butter, margarine, or oil at a ratio of 3:1 (for example, if the recipe calls for ¼ cup of oil, you would substitute ¾ cup of ground flax seed).
  2. Seasonal Variation: You can substitute any fruit or vegetable in this muffin recipe, such as shredded zucchini or mashed ripe bananas.
  3. Makes: 20 muffins
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Potato-Apple-Fennel Chopped Salad
  1. 2 pounds small potatoes, peeled and halved or quartered
  2. 1 pound apples (such as Macintosh), cut into small chunks
  3. 1 large fennel bulb, thinly sliced (or 3 celery stalks, thinly sliced)
  4. 1 small red onion, chopped
  5. ¼ cup parsley, finely chopped
  6. ½ cup extra-virgin olive oil
  7. ¼ cup white wine vinegar
  8. 3 tablespoons heavy cream or half-and-half
  9. 1 teaspoon lemon juice
  10. salt and pepper, to taste
  1. Boil potatoes in salted water for 15 minutes, or until tender. Rinse and drain under cold running water. Place in a large bowl. Add apples, celery or fennel, onion, and parsley. Toss.
  2. To make the dressing, whisk together the olive oil, white wine vinegar, cream, lemon juice, salt and pepper in a small bowl. Pour over salad and toss.
  3. Refrigerate for at least 2 hours before serving. Enjoy!
  1. Makes: 8-10 servings
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Curried Carrot Soup
  1. 1 tablespoon extra-virgin olive oil
  2. 2 tablespoons butter
  3. 1 medium onion, chopped
  4. 1 ½ pounds carrots, peeled and cut into 1-inch pieces
  5. 6 cups chicken stock
  6. 1 ½ tablespoons curry powder
  7. ¼ teaspoon ground cayenne pepper
  8. 1 teaspoon coarse salt
  9. 1 cup sour cream or plain yogurt
  10. ¼ cup fresh chives, chopped
  1. Heat olive oil and butter in a large pot over medium-high heat. Sauté onions and carrots for 5 minutes. Add 4 cups of the chicken stock, the curry, cayenne, and salt. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
  2. Using an immersion blender, blend soup in pot until smooth and carrots are fully pureed. If the soup is too thick, add remaining chicken stock to achieve desired consistency.
  3. For garnish, place sour cream or yogurt in a small plastic bag and cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squeeze thin swirls of sour cream or yogurt on top of the soup. Sprinkle chopped chives on top and serve. Enjoy!
  1. Makes: 6-8 servings
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Massaged Kale Salad with Kombucha Vinaigrette
  1. 8 cups kale, tough stems removed and leaves torn into smaller pieces
  2. 3-4 carrots, peeled and very thinly sliced
  3. 6-8 beets and/or radishes, very thinly sliced
  4. Optional toppings: toasted walnuts, crumbled feta or goat cheese
For Vinaigrette
  1. 1 ½ teaspoons maple syrup
  2. 1 ½ teaspoons Dijon mustard
  3. 3 tablespoons ginger-flavored kombucha
  4. 2 tablespoons apple cider vinegar
  5. ¾ teaspoon salt
  6. ¼ cup olive oil
  1. To make vinaigrette, whisk together maple syrup, mustard, kombucha, vinegar, and salt. (The kombucha will make the mixture bubbly and that is totally fine!) Continue whisking while adding the olive oil. Taste for flavor and adjust as necessary.
  2. To massage the kale, place kale pieces in a large bowl. Generously drizzle vinaigrette all over the kale. Roll up your sleeves and use your hands to massage the kale greens until they start to break down and become tender and a darker green color, almost like sautéed kale greens would look.
  3. Add carrots, beets and/or radishes and toss together with greens. Serve with additional vinaigrette, if desired. Enjoy!
  1. Makes: 6 side dish servings
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Harvest Stew
  1. 2 tablespoons olive oil
  2. 1 pound smoked sausage, cut in half lengthwise and sliced into half moons
  3. 1 onion, diced
  4. 1 teaspoon Italian seasoning
  5. ½ teaspoon paprika
  6. ½ teaspoon pepper
  7. ½ teaspoon salt
  8. 2 cloves garlic, minced
  9. 2 large carrots, peeled and diced
  10. 2 large parsnips, peeled and diced
  11. 2 ribs celery, diced
  12. 6 baby potatoes, cubed (leave skin on)
  13. 3 cups butternut squash, peeled and diced
  14. 6 cups chicken stock
  15. 2 cups kale, chopped
  16. 2 tablespoons fresh parsley, chopped
  1. Heat olive oil in a large pot over medium-high heat. Add the sausage in a single layer and allow it to caramelize on the first side for a few minutes, then stir and continue browning for another 2 minutes. Add the onion and sauté for 3-4 minutes, until onion is lightly golden. Add the seasonings and garlic and stir to combine. Stir in the carrots, parsnips, celery, potatoes, and squash. Add the chicken stock and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 40 minutes to allow vegetables to soften and flavors to combine.
  2. Remove from heat and stir in kale and parsley just until wilted. Serve with your favorite warm bread or biscuits. Enjoy!
  1. Makes: 6 servings
  2. (adapted from
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Granola Energy Bites
  1. 1 ½ cup rolled oats
  2. ¾ cup peanut butter (or any nut or seed butter of your choice)
  3. 1/3 cup honey
  4. ¼ cup mini chocolate chips
  5. 1 teaspoon vanilla
  6. Optional additions: ¼ cup unsweetened shredded coconut, chia seeds, flax seeds, or hemp seeds
  1. Stir together all ingredients in a large mixing bowl.
  2. Taking about one tablespoon at a time, form the dough into 24 bite-sized balls and refrigerate for about an hour. Enjoy!
  1. If the dough is not sticking together, add more peanut butter and/or honey. If the dough is too sticky to handle, place in the freezer for a few minutes to firm up. Store in the refrigerator or freezer.
  2. Makes: 24 servings
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Mushroom Tacos
  1. 2 tablespoons olive or avocado oil
  2. 2 cloves garlic, minced
  3. ½ onion, finely chopped
  4. ½ cup scallions, finely chopped (or shallots or red onion)
  5. 1 red bell pepper, finely chopped
  6. 2 cups mushrooms (such as chanterelle, maitake, oyster, pioppini), finely chopped
  7. 1 jalapeno pepper, seeded and finely chopped
  8. ½ cup fresh parsley, finely chopped
  9. salt and pepper, to taste
  10. 6 corn tortillas, hard or soft, depending on your preference
  11. Optional toppings: chopped avocado, lime juice, fresh salsa, shredded cheese
  1. Heat oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell pepper for 2-3 minutes, until fragrant and starting to soften. Reduce heat to medium; add mushrooms and jalapeno and continue to cook for 5 minutes. Turn off heat and stir in parsley. Add salt and pepper to taste.
  2. Warm tortillas in oven. Scoop mushroom filling into warm tortillas and add your favorite toppings. Enjoy!
  1. Makes: 6 servings
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