Behind the Scenes Part 1: Non-Bake Recipes

Hello garden community! I’ve realized this year we have been making a lot of homemade food for our stand and you guys have been loving it. Since it has been such a hit this year, I’ve decided to post some of our awesome recipes.

Lemon Mint Sun Tea

1 Large Mason Jar (4 Pints/8 cups)

1 Bunch of Mint, leaves stripped from the branch

½ Lemon

4 Tea Bags (your choice of tea but we found green works best)

Servings: 8 (cups)

First, cut the ½ of lemon into small slices, preferably 4 slices. Put these slices into the mason jar. Next, take the mints by hand-fulls and lightly squeeze them in your hands to bruise them so the taste gets into the tea. Fill the mason jar until it’s ¾ of the way full. Take your 4 tea bags and place them into the mason jar, leaving the string to hang on the outside. Then, add water up to the brim of the jar, seal it, and invert the jar a couple of times to ensure all the flavors mix together. Set outside in full sunlight for at least two hours. It can be served warm but better chilled!


Cucumber Salad

3 Cucumbers (sliced thin, only taking some of the skin off to keep from getting soggy – should look stripped)

1 16 oz. container of sour cream

4/5 tablespoons of white sugar (to taste)

1 tablespoon of white vinegar

1 small onion sliced or chopped (your preference)

Sea salt & course ground pepper to taste

Servings: 6-8 side servings

First (after chopping the onion and slicing cucumber) mix sour cream, vinegar, sugar and onion together until well blended. Then add the cucumbers, mix, then add the salt and pepper to taste. The salt will make it taste sweeter while the pepper will mild out the sweet taste. Refrigerate for at least an hour before serving but tastes better if let sit overnight.


Kohlrabi Slaw

4 Kohlrabi

6 carrots

½ head of red cabbage

2 cups mayonnaise

5 tablespoons of apple cider vinegar

2 lemons

2 tablespoons sugar



Servings: 6-7

Peel the carrots and kohlrabi then shred with a grater. Cut the red cabbage into thin slices of similar size to the carrots and kohlrabi. Then add the mayonnaise, vinegar, juice of 2 lemons, and two tablespoons of sugar. The mixture should be thin and creamy – add mayonnaise if the mixture is too liquidy or more vinegar if it is too thick. Salt and pepper to taste then place it in the fridge for 2+ hours so the flavors combine and the slaw is chilled. Enjoy!


And lastly, the featured recipe of the day!

Pico de Gallo

1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups)

Kosher salt

1/2 large white onion, finely diced (about 3/4 cup)

1 to 2 jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)

1/2 cup finely chopped fresh cilantro leaves

1 tablespoon lime juice from 1 lime

Servings: 6-7

Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a mesh strainer or colander and allow to drain for 20-30 minutes. Discard liquid. Combine drained tomato with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt. Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.


I hope you all enjoyed our list of recipes, happy gardening!

*Lemon Mint Sun Tea Recipe by Emily Phillips, Cucumber Salad Recipe by Emily Phillips, Kohlrabi Slaw Recipe by Ellen Underwood, and Pico de Gallo recipe can be found on

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