Hey hi hello friends! You picked a good week to want to know what’s at theStand! We’re headed for that perfect time of year when all the summer produce is available in abundance and farmers are starting to get mature squash. I saw an amazing fresh pumpkin display at a farm over in Jersey. Big, fat, small, lumpy&bumpy, tall, short, orange, white and grey/blue. He had everything. I’d kind of forgotten we’re almost at September, seeing squash jolted me forward.

Lets talk about what this late summer goodness will get you.

The Red Curry Summer Vegetable Stew is chock full of onions, zucchinni, peppers, eggplant, spinach and corn. It’s somewhere between a soup and a stew, heavy on the vegetables. If i had my druthers, I would be selling this with some rice, but that just wasn’t meant to be. I’m having some supply chain issues with my packaging so i literally have nothing of the appropriate size to pack it in. If i add the rice directly to the stew, the rice would absorb all the broth. Looks like you’re going to have to DIY it on the rice.

Don’t let the Red Curry scare you, its not super spicy. It’s a coconut milk broth so that mellows everything out. Finished with tons of Thai Basil and lime juice.

Have you ever heard of a Taverna salad? I hadn’t until the internet told me about it. At its’ core, it’s a Greek Salad with chickpeas in it. It’s got pita chips to soak up all that briny goodness from the olives and capers. It consists of tons of tomatoes, cucumbers, peppers, a lil bit of red onion, Feta and pita chips that i packed on the side. Toss them together and wait like 5 minutes to start eating, so they can soften up for a sec. Don’t forget to grab your pita chips! They’ll be on the top of the little fridge.

This is it for the Eggplant Parm, i had just enough to make one last pan.

The Roasted&Fresh Tomato Tart is a riff on something we used to make at the shop> We could sell an endless amount of them during tomato season, but i always felt that the recipe needed a little tweaking. I tweaked it this time around, although i’m not positive i improved upon the original. They needed to set and chill overnight, so the jury is still out. I’ll try to remember to update this once they’re cut.

This here is the Smokey Eggplant Salad. It’s not some mushy puree of unknown origins, its a delicious dip or sandwich ingredient with integrity. Yours won’t have the grilled lemon on top, this is an old pic from the shop. Yours will have preserved lemons tossed in with the salad, and will come with some kind of chip or cracker for serving/eating. It’ll be labeled when you get to theStand. I didn’t make a ton because eggplant is never a big seller but it’s worth going out of your comfort zone a bit.

I had the remains of the Risotto Pudding last night for dinner(DON’T JUDGE) and my advice is-let it warm up a bit before you eat it. This is the perfect place for like 20 seconds in the microwave. You’ll be surprised how the flavors really come out when you take the chill off. And this week, I remembered to put the Palm Sugar on top like I promised. I realized that i’d forgotten to do that on like Wednesday of this week. Ooops.

I went a little off the beaten path with the focaccia this week, i think you’re gonna like it. This is the last thing that will go up on theStand this week, so if you want a slice come later in the day.

I’m hoping to have the bulk of everything set up and ready by about 1pm today, last week i was really late and off my game but i’m back in bizness today, babeeeeee. Watch as everything falls apart now that i’ve said that, lol.

You might want to stock up today because I WILL NOT BE OPENING OVER LABOR DAY WEEKEND. I need some time off, this little hobby of mine has become a 6 day a week job that is slowly killing me like my last job. Don’t worry, it’s not you, it’s me. I’m not complaining or looking for sympathy, i really enjoy doing this! I need to take some time to reclaim my life a bit.

Have you noticed I’m not selling flowers anymore? That’s because I lost all control of my garden by the beginning of July because all i do is work. I’m now paying an army of teenagers to weed and make my house look inhabited again, before my neighbors call the township on me.

I’ll be back the weekend of Sept. 11, do not fear. We’ll have the fall into the winter, all the way up until Christmas Cookie time! I just need a little break to recharge and get my shit together. Tell a friend, I’m not closing for good!

See you in the driveway, folks!

P.S. For those that have been asking, the first batch of Tomato Jam is out there today! Look for it in the fridge. I simply didnt have time to hot water bath can it to make it shelf stable. This is what i’m talking about with needing a break! I have 25# of tomatoes in one of my fridges right now, allocated for Tomato Jam. I know what i’ll be doing my first day of vacation! I’ll get it jarred so we can have it all the way thru Christmas, if you can’t wait till then, check the fridge!

Hey hi hello, friends! I am, as usual, running late…but today i’m even later than usual! Fun! So i’m going to keep this real brief in the hopes that i’ll come back to flush it out later(i won’t)

We’ve got a few new entries on the menu this week, i know i was getting bored with the same stuff every week and i think maybe y’all were too. Maybe not, who knows. It’s always all gone by the end of the weekend(thank you!) Anyway…here we go…..

The Farro is delicious, and could be a salad served cold or a side dish if you heat it up. I made this as a riff of some recipe I saw on the internet and it came out a little differently than i saw it in my mind, but no matter because it’s really tasty. The tomato sauce gives it a risotto style texture, i was tempted to finish it with some grated fres mozz and parm. Alas, i wanted to keep it vegan but you don’t have to! So eat it cold out of the container, warm it up and throw a chicken breast on it…whatever way you slice it, dinner is sorted. Or lunch. or breakfast, i don’t judge.

The Vegan Eggplant Parm is back this week, hopefully i made enough to last thru saturday? Maybe? It seems like people are vacationing these last couple weeks, so maybe things will last longer? Maybe?

I changed up some of my method on the Peach Shortbread bars-I was really unhappy how they were getting a little soft after packing them up. I think(?) i solved that problem. If you’ve had them before and thought,”this isn’t her best work”, mabe give them another try.

The brownies sold in a flash last week so i made some more, but no white chocolate this time, so only double chocolate. But this week topped with god’s gift to desserts-non pareils! Theyre crispy, they’re crunchy, they’re colorful! What else could you want?

The lemon blueberry pound cakes are the exact ones from the shop, if you remember them. Just butter, sugar, flour, fruit. I made 2 sizes in case you, like me, cannot be trusted with a whole cake sitting on your counter. Want to know what i had for dinner last night? One off sized chocolate chip walnut cookie and 6 oatmeal raisin cookies (DON”T JUDGE THEY ARE SMALL) everything is just fine here, totally fine.

Speaking of the chocolate chip cookies, these are a riff on the Levain cookies, which is a fancy bakery in…Brooklyn, i think? They make a great meal. They are all cookie, no filler and the walnuts add a layer that cuts through all the chocolate. This ain’t no Toll House cookie.

The Cardamom Risotto Pudding is just fancy rice pudding, and i made a metric fuckton. It’s delicious, please buy some. It’s topped with a toated Palm Sugar, which I would have bruleed (like a creme brulee) if i was serving it in the restaurant. Alas, some things just wont translate to selling out of a mini fridge in my driveway. We move on.

The Peaches and Cream Layer cake is a brown butter sponge cake, brown sugar peaches and a hefty amount of whipped cream. I should include a pic, but it’s not finished yet so check it out on insta whenever i finish it.

I probably won’t have everything out there until about 2 today, that’s just how this day is going to go.

See you in the driveway, friends!

Hey hi hello friends! Welp here we are in the middle of August already, which seems unbelievable and i’m pretty sure i say that every week. How does everything move so simultaneously fast yet slow in this crap year of 2026? Don’t answer that, we don’t have time.

On to some quick menu notes-

First off, looks like it’s going to be a later open for the full Stand today. For once, it’s not me that’s behind. I am waiting on some containers to be delivered, without them I am nothing. Y’all can stand in my driveway with tupperware and plastic bags i suppose, lol. For now i’m packing up what i can and the rest is out of my control. Jeff Bezos can kiss my ass and that’s all that needs to be said about that. He’s ruined the USPS, on purpose, once Trump lets him purchase it mailing a letter is going to cost $85. I suppose the first billion wasn’t enough, right?

Moving on.

The Posole Verde is a delightful tomatillo based stew of corn and zucchini (side note-I realized last week that i have been spelling zucchini wrong for, i don’t know, forever??? Working on correcting that but old habits die hard, don’t judge). It’s got some complexity with Poblanos and Hominy but it’s not crazy spicy. It will have cilantro, radishes and avocado on the side for you to add at will. If you ever notice, I almost never put cilantro in ANYTHING. I have that gene that makes cilantro taste like soap, once i finish a dish with it I can’t taste the food anymore. For my fellow soap tasters, I put it on the side for us!

I made some cheddar cornbread to round it out into a meal, if you’re not vegan or gluten free. I would definitely be having that for dinner tonite if i didn’t sell every bit of everything i make, lol.

The Panzanella Salad is a big delicious tomato'/cucumber/pepper/herb salad with Sourdough croutons in it to soak up all that tasty tomato juice. Traditionally, panzanella is a bread salad with tomato but bread salads don’t fly in this day of low carb, so i switched it around. Don’t be afraid of the carbs.

The Lentil Meatloaf is back for this week, y’all need to get your fill this week bc I’m taking a break on this dish for a while. This is not your problem, but for me to execute that dish I have to work an extra day, so I’ve been working 6 day weeks these last two weeks. It’s not sustainable and bordering on the precipice of becoming not fun anymore, my body can’t keep this pace up. Summer is supposed to be fun!

I was in the mood for something chocolate so I made these insane brownies. They’re filled with crazy amounts of chocolate and have that nice crackly top, i even labeled the boxes with Corner, Edge and Middle so you can pick what you like best. I’m a middle, which is the minority i know.

I veganized the Peach Cobbler, which you wouldn’t know unless I told you, but it makes the dish more inclusive. Regardless, they’ll be fresh as can be, as they are one of the dishes that i’m waiting on delivery of the containers. All I can say is they’ll be out there eventually.

I was hoping for some figs for the Sunken Fig Cakes to make an appearance, but my connection for early local figs fell through. So we have another week of Peach Cakes, which is not the worst thing in the world. Did you know you can lay in bed and eat half a peach cake for dinner? Your pants won’t button after a week but nutritionally speaking there is fruit in them, and eggs so they make a great dinner. Just in case you never thought of it that way. You’re welcome.

Imma go wait at the end of my driveway for the mailman, I’m sure he’ll love that. See you out there, folks!

Hey hi hello friends! Welp here we are in August and the farms are really producing now, all the best things are in season and my job just gets easier. Buy good product and don’t fuck it up, that’s my motto.

Ok, i’m running late as usual so lets get into it-

Your eyes do not deceive you, that there menu says Lentil Meatloaf. I know I told a couple of you I wouldn’t be making it until fall, as recently as last week. Life handed me a curve ball and I swung instead of ducking. So here we are, I worked an extra day this week and you all get to enjoy my lack of a life! First things first-THE BBQ SAUCE HAS TREE NUTS IN IT!! sorry to those with nut allergies, I didn’t think this thru until it was much, much too late. I made the bbq sauce with a boatload of Green Black Walnut Molasses that i made last year, when I spent a month hyper focused on Green Black Walnuts(never again). The sauce is packed in a ramekin on the side, but please remember that because of ~circumstances~ there is always the risk of cross contamination. There is a ketchup glaze baked on the meatloaf itself, that is straight Heinz, no risk of nuts there. The rest of the dish is just as you remember it, straight from the recipe book from the shop. Someday i’ll get around to publishing that cookbook i keep talking about.

Do me a favor, can we try to be courteous and only buy a couple orders each? I’m not trying to police your spending, if your money is green i’ll take it. I made the biggest batch I can handle here with my limited space, i do expect to be able to have meatloaf thru maybe Saturday afternoon(?), but if someone comes by and snags like 6 orders at a shot, I can’t account for that. I’m not going to enforce any limits but please lets be courteous and think of our community and neighbors who want meatloaf as much as you do. Luckily, this dish doesnt freeze well, that works in everyone’s favor.

The Quinoa Salad is really tasty, and I usually hate quinoa. It’s always gummy, overcooked and bland. Well NOT TODAY folks! This salad is actually so good that i ate a bowl of the leftovers for dinner last night. Pro tip-get the tomato soup and toss some of the quinoa salad in there. Two great tastes that taste great together.

The Ratatouille is pretty straightforward, eat it hot or cold, as a side or make it a meal with some toast and Goat cheese. Do what you want, I’m not here to tell you how to live your life.

The Carrot Cake is delicious, even if you’re not gluten free. I’ve settled in with this recipe and I really like it. For those of you that bought a slice last time i made it, don’t be surprised when you open the container and the slice is a bit smaller this time. I screwed up the cake cutting last time, once you cut there’s no going back so I sold slices that weighed like a pound, not even kidding.

Oh, the Hand Pies. I picked up some beauty pea shoots and decided to make this into more of a full dish and added some sauce for ya. They are DARK this time around, mostly because some of the Burnt Fig Jam leaked out during baking because i overfilled them. I lave admitting my mistakes, thankyouverymuch. Anyhoo, be warned if you like your baked goods blonde this might not be the week for you. It’s not burnt, it’s CARAMELIZED.

I opened the CF facebook page today and was accosted by like one million messages, 99% of which asked,”WhAt iS tHe AdDreSS?’. I’m kind of preaching to the choir here, if you’re reading this, you probably already know the address. If not, look at the tabs at the top of this web page. There is a FAQ section, the address is question #1. Tell a friend, or don’t. The more people that know about this, the less food there is for YOU. Keep that in mind before you post pics of your haul on Fb or start putting my address in the comments. If i wanted every single person in LMT to know my home address, they would. Lets all remember that the public can be very weird, creepy, and has no boundaries. I’m sure this makes me sound like an ungrateful asshole, which is the opposite of the truth, but I don’t know how else to run this semi-secretive operation. I’ve had people literally try to walk into my house, which is pretty unnerving.

I don’t generally answer social media messages, if you want to tell/ask me something, email me. My contact info is in the FAQ’s. I’m a one man band that moves quick but is easily distracted by my phone. You get it, i know you do. Sorry about the little diatribe.

Enough of all that, let me get back to work. Hoping to have everything up and running by 1pm, but you know the deal-come after 2 for the best selection.

See you in the driveway! And, thank you, as always for letting me do what i love. This is a crazy ride.

Hey hi hello friends! Here we are at another weekend, every week I’m amazed I make it to friday. I’m super behind so this is going to be a short one. Some of this i wrote late last night and i’m not going to go back and proofread it or i’ll have to rewrite the whole thing.. Please bear with me trough typos and poor sentence construction.

Ok, ok, I made more Gazpacho and I made A LOT of it. Please buy it so i don’t have to eat soup for every meal into next week. Pick yourself up an extra, because the blisters on my knife callus mean i won’t be making this again for a couple weeks at least.

A few folks have asked me for the Eggplant Parm from the shop, since it’s officially eggplant season now, I obliged. Now don’t get confused and think I made the Eggplant Stack-that is not a dish that translates to being reheated. I made the lasagne style Eggplant Parm, which happens to be vegan. It’s made with cashew cheese, tofu ricotta, crispy pan fried eggplant and marinara, you reheat it just like a piece of lasagne Don’t let the vegan part of it scare you if you aren’t vegan. If i didn’t tell you it was vegan, you would probably just think I forgot the melty mozzarella cheese.

I don’t want to encourage you to buy less, that would not be very business savvy of me. Buuuut, i just started traying up the Eggplant Parm and the slices are HUGE. Like literally almost a pound a slice. Could def feed two not super hungry people with a salad as a meal. As i was putting these together yesterday, i realized it has been YEARS since i put one of these together. I don’t know what i did differently, but the slices are significantly bigger than what I remember selling at the shop. Insert shrugging emoji here. They’re incredibly delicious, don’t let me undersell myself.

Want to hear a funny eggplant parm story? We all know there is nothing new in food, I never claim to be inventing the wheel. But the old Eggplant Stack that was on the opening menu of the restaurant was pretty novel for its’ time. Vegan was not something that had permeated all layers of society yet, and I did a lot of recipe testing to get that dish right. It looked so pretty on the plate. I’m going to see if I can find a pic to illustrate.

Not that long ago, a friend of mine texted me from a restaurant in Doylestown that i am not going to name drop. He sent pictures of one menu item/description and of a plate of food. Specifically, their “Eggplant Parm Stack”. His text asked, “Are any of the old Comfortfood cooks working up in Doylestown, do you know?’ “Because your dish is on the menu, down to the garnish. I’m going to try to peeek in the kitchen and see if I recognize anyone.” He didn’t see any former Cf cooks, and sure, maybe someone there thought that dish up on their own. Almost 10 years after i debuted it. Sure, maybe they did. Imitation really is the highest form of flattery.

I made more Guacamole Falso, it sold so quickly last week that I wanted more people to have a chance to try it. If you missed the description last week, let me refresh. It’s a green Zucchini based guacamole, but if I didnt tell you it was mostly made with zucchini you would never know. It’s a great way to use up those fat zucchinis that got overlooked in your garden. Taco trucks use it a lot because it stays green so much longer than full avocado guacamole. Give it a try, i bet you’ll like it.

The Vietnamese Caramelized Lentil Lettuce wraps are super crazy delicious, they’re essentially a vegan/gluten free version of Larb, and who doesn’t like Larb?! Obviously the lettuce for the wraps is NOT from Taylor Farms-no explosive diarrhea here! It’s local farm lettuce that you can eat without worry. I had intended on doing this dish a couple weeks ago, but the parasite situation gave me pause, I figured it might not sell. I feel like we’re all in a better place now that we know where the contaminated lettuce is coming from(hellooooo factory farms, dont get me started on the monopolizing of the food distribution systems in America). There’s lentils, veggies, lettuce for wrapping, pickled cabbage&cucumbers, toasted cashews and pea shoots.

We’ve got a new brown butter bar today-Salted Honey Brown Butter Bars. It’s a brown butter shortbread crust, a custard made with local honey, a flaked Maldon to finish. I haven’t tried one yet, but you can be darn sure I’ll be scraping up crumbs when I cut and box them up tomorrow. (I’m writing this at midnight on Thursday, which I don’t normally do. Usually I write these menu notes on Friday morning while I drink my coffee, There’s too much to do tomorrow, i wont have time to think all this through, so you’re getting the exhausted late nite version.) I kind of doubt I’ll pull everything together to open early, but we shall see. A good nights’ sleep may give me my superpowers back.

There’s two cobbler/crisps on the docket for today, one is vegan and gluten free, the other is just. plain. delicious. They are both peach based-the v/gf one has an oatmeal crisp topping. The “regular” one has a more cake-y than biscuit-y topping. It’s the one we used to make at the shop and it’s always been one of my faves. The top has a nice crispy crust that gives way to a peach infused cake. If i could figure out the logistics of it, i’d sell vanilla ice cream to go with it. Alas, go grab you some gelato at Panna for a perfect pairing. Check your labels, make sure you are buying the one you want!

The brie and fig hand pies are made with cheese from a couple of different local dairies, along with Burnt Fig Jam in a pastry crust. A wholesome snack if there ever was one.

As always, there is more i want to say but i am out of time. Hoping to have everything up and running by 1pm but no promises. For best selection, come after 2pm. That i know i can do.

See you in the driveway, folks! As always, thank you for your trust and loyalty, it’s more appreciated than you could ever know.

Hey hi hello friends! Welp here we are at the end of July, like are you kidding me? It’s the best time of year, ingredient wise, so i’m thankful for that. It makes my job so easy. Lets get into it real quick, i’m hoping to have everything set up and ready by about 1pm, but as usual don’t quote me on that.

Oh, and a big thank you for buying EVERY SINGLE THING last week. I had to run a time sensitive errand right when those storms blew in, I was in New Hope when the skies opened up. I had to let go and let god, I figured everything would be ruined by the time I got back, nothing I could do about it at that point. When I finally got back after a harrowing drive, expecting to see nothing but sadness, I could not believe my eyes. Everything was gone, you bought it all and saved me from ruin. Amazing and I am so thankful.

Back to the matters at hand-

So we’ve got a hot soup today, because I know not everyone likes cold soup. Hopefully next week I’ll be back to Gazpacho.

Sorghum is a new grain I’ve been messing with because it’s gluten free, this is my first time cooking it as a whole grain. Overall it’s got a texture like a wheatberry, or Farro. I think i could have let it go another 10 minutes, I don’t want to say it’s undercooked but I definitely wouldn’t say it’s overcooked, that’s for sure. It’s got a nice chew to it and holds up well in a salad, this is one of my favorite flavor combos for the summer. Give it a try, see what you think.

The Grilled Veg dish is super tasty, I havent actually finished traying it up yet but all the components are done and individually I’m happy with each one, I think it will come together nicely. How bad can it be when everything is fresh and beautiful, right? Btw, Paneer is a firm cheese, like Haloumi. That makes this one not vegan, sorry friends.

The Guacamole Falso was in the Arepa dish last week, I liked it so much I made some to sell on its’ own. It’s Guac that’s made with a base of zuchinni, but you would never know. It won’t turn brown, which is a bonus, and if I didnt tell you it had zuchinnni in it I doubt you would know.

I made the Saffron Golden Milk cake because I love to eat it, which I did last night in my bed, in the dark. To me, this is one of the true joys of being single. No one to judge and no one to bitch about crumbs in the bed. If i wake up with Pistachio Crumble in my hair, only I know. If all the slices don’t sell, I will keep doing this every night until they are gone. Please save me from myself.

We’re peach heavy on the desserts this week because I overbought and I’m drowning in goddamn peaches. This is the last week for anything with Sour Cherries, though so scoop up a mini pie before they disappear forever. I do like the mini pies, you’ll probably see them for the next couple weeks if you miss them this week.

I have more to say(always, lol) but I am out of time. See you in the driveway, my friends! As always, thanks so much for the trust and support, it’s everything to me.

It took me a bit to figure out my tree was dead, i was still waiting for it to leaf out around the fourth of July. What a doofus. In my defense, the internet told me that fig trees might leaf out later in the season after a cold winter like we had this past year. So i kept patiently waiting and hoping.

I began to wonder if something was amiss when i went to a friends’ house, who has a large fig tree in the yard. Her tree had lush branches and leaves. I was still using the limbs of my tree as an architectural hose holder. Hmmm.

I came home and started poking around on my tree. Nothing green to note, a bad sign if i ever saw one. Limbs felt strangely hollow and light. Oh dear. Things are not looking good. As i search for life further and further down the tree, it becomes obvious that i killed it down to the roots. Oops.

I’d stopped wrapping my trees for winter a few seasons back. That process is a bit of an ordeal, and where my trees reside is full sun, all winter long. I guess with the combination of warmer winters and lots of sunshine, i’ve been lucky every winter. My trees came back like gangbusters every spring, no wrapping required. Being the lazy gardener that i am, i thought i was in the clear. Who needs all that burlap and tarps?! Not me!

Except, it’s me. Definitely me that needs those tarps and burlap. Dammit. Now i know, i suppose, but i bet i’ll still risk it and not try to wrap them again this winter. At least i know myself.

But wait, there’s more!! As i got to the bottom of the trees, i noticed the bark looked split in places and there was sawdust(?) coming out, along with these weird little tubes poking out like little sideways periscopes for ants.

Google image helped me find out my problem, Ambrosia Beetles. A very invasive pest that thrives on already compromised trees-say ones that didnt make it through an unusually cold Northeastern winter. The diagnosis couldn’t be much worse, it’s almost impossible to bring a tree back from an Ambrosia Beetle infestation. You have to cut below the lowest point that they are living and then BURN THE WOOD. Can’t throw it away, can’t compost it. That’s how bad these pests are. They’ll also gladly infest all your neighbors’ trees as well, an equal opportunity invader.

So i started cutting. If any of you saw me out there the day i got this far using a circular saw, thank you for looking the other way and pretending you didnt know me. Surprisingly, i still have 10 fingers. My son helped to get the tree cut down to the roots, which is where it stands today.

My point in telling you this logging tale is mostly to explain why there won’t be any fig products this year. I do have a friend who grows figs in LMT, he may be willing to barter or sell me some when his start coming in fast and furious but i can’t make any promises. It will take years to get back to the fruit production i’ve had in previous seasons. Luckily, fig trees LOVE to grow, so the roots are strong and they’ve already sent up a few strong suckers that i’ll train into new trees, so all hope is not lost forever.

Being a fruit farmer is hard, y’all.

If you’re like me and the buggy pics from above give you the willies, here’s a couple pretty flowers to take the edge off.

Much better.

Hey hi hello friends! Gonna keep this one short because i’m way behind, also most of what is on this menu is pretty self explanatory.

Be advised, the Cucumber Soup isn’t vegan this week. I got my hands on some small batch, locally farmed yogurt that just HAD to go in here. Sorry vegans, i’ll get to you again next week.

Why is the Farro Salad whimsical? I’m so glad you asked, let me tell you. It started with this beautiful purple cauliflower that turned BLUE when i roasted it. It was either lean in or start over, soooo…..this Farro salad has all the things that are purple(cauli, cabbage, radicchio) in an Tropea Onion agrodolce vinaigrette. That’s sweet&sour to us Americans, it’s a pretty pink color and the whole thing is delicious, I promise. Even if the cauli is the color of cereal, like Boo-berries.

The Arepas are inauthentic af, please don’t judge me. They’re more like tiny white girl corncakes, i feel the need to add that as a disclaimer. Overall this dish is a stunner, i ate it last night and it really came together nicely. Guacamole Falso is guacamole made from mostly zucchini, but you would never know if I hadn’t just told you. I think next week i’ll make some to sell just as a dip, it’s that good. Also a great way to use up a ton of zuchinni if you’re drowning in them.

The Dark Chocolate Chip Cookie is more than a sum of its’ parts. Please buy all these or my pants won’t fit by the end of the week. There’s so much chocolate in them the cookie part can barely hold together.

Remember the Sunken Fig Cakes you loved so much last summer? Welp, since I have no figs(sad face) I replaced them with peaches, which I stupidly bought 20# of this week on a whim. Look for peach everything coming in the next few weeks, including jam. Nothing better to do when it’s a million degrees out than put on some water to boil for hours on end and steam up the house, amirite?! You know how im spending my weekend, lol.

I made the Bacon Onion Jam on a request, onion season just started so why not. It’s the same thing you’re used to eating around the holidays but in different packaging. Don’t fight over it, I made plenty.

This week has gotten away from me, i don’t know how that happened. I’m behind and seem to have scrambled eggs for brains so i don’t even know what i’m forgetting, but i’m sure it’s something. Trying to get up and running by about 1pm today, we shall see won’t we?!

Have a great weekend, see you in the driveway!

Hey hi hello friends! I’m running ridiculously behind so today is going to be a quick one. Maybe i’m behind because todays’ menu is so ambitious? Could be! There’s so many things I ran out of room so when you get to theStand today, take a look around-you might see something that isn’t on the menu!

Gazpacho is making its’ triumphant return for the summer. It’s the same one we used to sell at the shop-hand cut, not pureed in a blender. I have the knife callous to prove it! This is honestly one of my favorite things to eat. In my head I call it Salad Soup, because if you call it that out loud, no one will eat it.

The Charred Bok Choy dish is still coming together, it’s waiting for me to finish this newsletter to finish it so I better type quick. I was going for something similar to the old Cider Glazed Brussels Sprouts dish from the shop and it comes close. This one will be good hot or cold, whichever way you want to eat it.

A note on the appearance of gluten free items again-I think you all know i am a pushover, begging always works on me. Your messages have been received and I’ve given in, with the caveat PLEASE REMEMBER THERE COULD BE CROSS CONTAMINATION AT EVERY CURVE. For those of you that aren’t that strict, I get it, it doesn’t matter that much. But for those with actual, serious reactions to gluten, these decisions are yours to make. I wish I had a better way of labeling, like “Gluten Lite”, but that doesn’t exist so here we are. Y’all can use your free will and I’ll do my best to not worry every day that I’m carelessly poisoning you. Deal?

The Zucchini Tian is a new item for me,, this is the first time I’ve made it and I’m really happy with the way it came out. It’s a classic French dish with just a few ingredients, nothing fancy but the end result is greater than the sum of its’ parts. If i had to describe it, it’s almost a confit os summer vegetables, baked all together until they melt to become one. It’s zuchinni, Tropeo onions, yellow squash, a potato, a tomato and olive oil layered together in a casserole and baked until they become one. When you open the container, there will be olive oil pooling at the bottom-that’s not a flaw, that’s by design. You can eat this room temp or heat it up, I’d recommend a slice of good bread. The simplicity is the point. It’s topped with some bread crumbs, making it not gluten free, I may work on that next time. If you miss this go round of this dish, you’ll probably get another shot, I think i’ll keep making this one because it uses up a ton of zucchini at a time.

I switched to GF flour in the Oatmeal Creme pies so they’re now vegan and gluten free. I haven’t tasted one yet so stay tuned to find out if this is a permanent change.

Oh hey, Jewish Apple Cakes! I got my hands on some local apples and decided to go with this classic, even though to me it’s a fall cake. I have a feeling most normal people would disagree-it can be eaten in all seasons.

This will be the last week on the Cannoli Cake, i made it on request so get a slice before it’s gone again.

I feel like everything else is pretty self explanatory, it’s all good and i’m not just saying that because I made it. I could go on but then the fridge would be empty later today. I’m trying to get theStand open earlier consistently on Fridays, once again I’m shooting for noon today No promises, though.

Thanks for letting me do what I love. See you in the driveway.

Edited to add-it’s 10:35 and we are up and running! Come get you some tasties before they disappear! The only thing that’s not out there yet is the focaccia squares, they gotta cool before i can box them up, it’s a non negotiable.

Happy long weekend everyone! I’m going to open theStand early on Friday, if you’re headed down the shore or out of town, you’ll be able to grab a few goodies on your way! I’m hoping to be set up by noon, maybe even a little earlier but I can’t promise that. I figured I‘d get the menu out tonight so y’all can decide what you want before you get here!

As usual, i’ve got a few menu noted and descriptions for ya, starting with the Pad Thai(ish). Pad Thai is classically made with a not insignificant amount of fish sauce, making a true vegan reproduction almost impossible. That being said, these noodles are a nice vegan dupe. Theres Napa Cabbage, Carrot ribbons, a couple kinds of kale, zucchini ribbons and tons of fresh basil. In fact a few different kinds of basil-Thai, Holy and Italian. All stir fried together with ginger, garlic and a GF Hoisin sauce. Finished with a squeeze of lime juice and topped with bean sprouts.

The Strawberry Rhubarb Jam Crumble Bars are back this week, I was shocked at how fast they went last week. I may keep making them, but this batch is the end of the Strawberry Rhubarb Jam-don’t say I didn’t warn you.

I keep increasing the batch size on the focaccia squares in the hopes they’ll last beyond Friday evening. We’ll see how far they make it this week. I’m so glad everyone seems to be enjoying this dish, it’s a nice reward for all the failed batches over the winter, lol.

I made more Cannoli Cake, and upped the batch size on that one as well. I got some great feedback on that one as well so I figured I’d give a few more folks a shot at getting some. I’m keeping it cold in a cooler so the icing doesn’t become a runny mess. When you get it home though, let it come up to room temp on your counter before you eat it if you can. The texture and flavor of the cake is much better when it’s not ice cold.

Don’t sleep on that Saffron Golden Milk Snacking Cake with Pistachio Crumble. I guarantee you’ve never had anything like it, in a positive way. The warm spices, the light saffron, the pistachio crumble….yum. It also lasts for DAYS without getting stale or dry. Get you some today!

The Sweet&Hot Marinade and finishing saucce is making its’ debut just in time for your July 4th barbecue. You’ll thank me for this one, you can use it in so many ways. My personal favorite is to marinate chicken or vegetables with it first, then brush it on while grilling and finish with a tiny drizzle right before you serve everything.

That’s how I made the chicken above, and I can tell you it was TASTY. It’s not barbecue sauce, there’s none of that cloying sweetness or weird fake smoke flavor. It’s flavorful but not overpowering and I think you’ll dig it.

I bottled up a couple fresh simple syrups for you-Lavender Syrup and Chamomile Mint Syrup. The Chamomile seems self explanatory, if you’re a tea drinker it’s worth a try! My favorite use for the Lavender Syrup lately is in iced coffee, which i’ve been drinking a lot of lately. I’m actually not a huge fan of lavender, or so I thought. Turns out, im not a fan of how most people use lavender-which is never sparingly, so it overpowers every dish. Welp, I can tell you my laziness has turned my opinion around. I was making coffee one day last week and grabbed the Lavender Syrup because I didnt want grainy, undissolved sugar in my ice coffee. Consider my mind changed! It was so tasty I’ve become a Lavender evangelist! Give it a try if you’re up for something different.

Lastly, a note for my gluten free friends. I got your messages and figured I’d address everyone at once. I haven’t stopped making gluten free items, there are still a number of items on the menu above that qualify. What I have stopped is labeling items as gluten free. Last week I had an incident of cross contamination-don’t worry, it was a private sale, nothing that was sold on theStand. It was a stupid error on my part, a brain fart, really. I’ve been wracked with guilt ever since, knowing that my carelessness potentially caused someone to get sick. It’s made me rethink my inclusion of GF on my labels. No matter how hard I try, there is always the risk of cross contamination or a mistake on my part, and I’m simply unwilling to risk someone else’s health.

My entire business is based on trust-y’all buy food from me because you trust I know what I’m doing as a professional and that everything is fresh and tasty. I don’t want to risk breaking that trust by slapping a GF label on something that could be cross contaminated. My kitchen is TINY. I move quickly, and sometimes have to make last minute substitutions. By the end of the day I’m tired and my brain isn’t in peak form(is it ever???) I make mistakes.

I’m rambling here(brain is not in peak form, for sure!) and probably over explaining, which is one of my favorite forms of communication. I haven’t figured out a solution besides not labeling things as gluten free, even though some of them definitely ARE gluten free. I’m open to suggestions. I haven’t forgotten you my gluten free friends, we’re just on a break.

Enjoy your long weekend, everyone. Don’t blow off any fingers with the fireworks and wear your sunscreen.

See you in the driveway!

Hey hi hello friends, welcome to another weekend, another menu! It does look like this weekend might be a bit of a washout, without a roof on theStand i’m in danger of getting stuck with more food than I want to figure out to do with, so i adjusted my amounts accordingly. You might want to keep that in mind when figuring out when to get over here this weekend.

I did manage to get the sides on, and was able to secure the cash box so no more bungee cords, woo hoo! Hopefully I’ll be able to start building the structure to put the roof on this weekend. As I keep telling you, I am completely untalented in the construction arts so these projects have to be done in stages, lest my head explode if i try to go to fast. My long withstanding trouble with basic math holds me back every time, my middle school Geometry teacher gets the last laugh here. Thank goodness I can cook or I’d have no life skills at all.

Starting strong with the Green Goddess Soup-this is a good one, either hot or cold. In the fridge it looks similar to the Coconut Saag of a couple weeks ago, lucky you if you got your hands on some of that. The flavor profile is completely different from the Saag, though. This one is a greens soup with a hint of citrus, fresh spring herbs and Shiso. The Nigella Chile Oil hits it with a pop of onion and spice that really rounds the whole dish. I’m having fun seeing how much flavor and how many boundaries i can push in a 16oz deli container. It’s vegan and a great way to get your greens in for the day.

Apparently, I was on a lentil kick this week without even realizing it. These two lentil dishes couldn’t be more different, though. The organic French Green Lentil is a tiny lentil with an earthy flavor and keeps its’ texture if you cook it properly. They’re mixed with a vinaigrette dressing while still hot so they soak up the flavors while they’re cooling. This is the secret to all cold or room temperature salads, if you didn’t know. Grains, Pasta, Potato…all the same. Once you drain them of their cooking liquid, toss them with the dressing you’re going to use in the end(unless it’s mayo based, then use lemon juice or vinegar) and let them cool, then proceed as usual. You will notice you get more depth and harmony in your salads, it becomes less grain+veggies and more of a harmonious DISH. You’re welcome for the tip, lol.

Back to the lentil salad-it’s a mix of tiny lentils with the addition of roasted Chiogga Beets, Hakeuri Turnips, Snap Peas and mirepoix. Finished with Goat Cheese Crumbles, it is reminiscent of the ol’ Wheatberry Salad that many of you are so familiar with. If you don’t know what i’m talking about, just trust me, Bro. This one is delicious but is not vegan.

The other Lentil dish is made with traditional brown lentils and a mix of vegetables, scooped into a round patty and baked until they’re crispy. Again, if reheating is your thing, the air fryer is your friend on this one. The rest of the dish is pretty self explanatory, the sauces really seal the deal. I could spread that green tahini on my shoes and it would make them delicious. I thought about making extra, to sell as its’ own item, let me know if you’d be interested in that? I try not to overwhelm everyone with too many choices.

The Jam Crumble Bars are made with Strawberry Rhubarb Jam made with the last of the local strawberries and rhubarb i grew with my own hands. PLEASE CLAP. It’s finished with a few peaches so beware if you’re allergic. It’s a shortbread crust with a crumble topping and i hope you don’t buy them all so i can try one. Just kidding, please buy them and enjoy them.

The Scape Focaccia is really turning into one of my most popular menu items, we haven’t made it past Friday night with these yet. The texture of the focaccia base id on point, and the flavor ain’t bad either. The dough ferments for 5 days for a nice tang and the toppings are just bonus. So happy you are all trying this and the feedback I’ve gotten is “Please keep making these!” Your wish is my command.

Ok these Red, White and Blues are a weird little cookie with a funny story. They are not the most beautiful, and started as a vegan experiment until i screwed up and threw in a bunch of regular chocolate chips. OOOPS, welp they’re not vegan anymore! They started as a Black Sesame Chocolate Chip Cookie, but the black sesame looks more blue once they baked. Strike one. To offset the weird color, I added white chocolate to see if that could make them prettier, it didn’t. Strike two. I turned some freeze dried strawberries to dust and rolled the cookie dough in it to try to make them prettier. That worked until I baked them, then it just turned brown. Womp womp. Strike three.

Unfortunately for me, they TASTE really good, though. Like a peanut butter and jelly sandwich. I’ve eaten like 5 of them. Please buy the rest and save me from myself.

The Cannoli cake speaks for itself. Ricotta Chocolate Chip Cake, Ricotta Buttercream. If it sells out fast i’ll probably make it again next week because i like it so much. Again, please buy this and save my waistline from my terrible eating habits.

See you in the driveway, friends!

Hey hi hello friends! Just a couple menu notes for this week—-

1. Please not the Fennel Cauli Soup has NUTS IN IT! Macadamia nuts, to be specific. I finished the soup with a vegan Macadamia Cream, which makes it delicious but dangerous to those with nut allergies. Soup isn’t someplace everyone makes sure to check for nuts, consider yourselves warned!

2. The Brown Butter bars are making a triumphant return for the summer. They were almost famous at the shop, people that love them REALLY love them. If you’ve never had one, they are delightfully simple. An almost custard-y filling of vanilla and brown butter atop a brown butter shortcake crust. The blueberries are a great foil for all that sweetness. This is one of those desserts that has so few ingredients, there is nowhere to hide. Just decadence all the way down.

3. Above is the dumpling dish, if you’re having trouble picturing it. The slaw and dipping sauce is on the side so the dumplings won’t get soggy. Best way to heat these lil guys? Air fryer, probably. That will return them to their crispy selves.

   If these seem interesting to you, I’d try to get them today. I can’t guarantee how long they’ll last, even though I made as many as I possibly could.

It’s super doubtful I’ll be making these again. The vegan dumpling wrappers were a nightmare to work with-eggs are important for making a pliable dough that doesnt dry out, apparently. This dish is so tasty but it was way more work than I planned, I had to scrap a couple other menu items because they took so much time.

4. I’m super happy with this carrot cake recipe. It’s gluten free but you wouldn’t know if I didn’t tell you. Don’t let the Green Black Walnut Molasses in the cream cheese icing scare you off. I went light on it because I was afraid to thin out the icing too much, I really don’t think you can even taste it. Womp womp.

Give the Focaccia Square a try, I’m so happy with how that is coming along as a dish. Everything is always a work in progress but this one doesnt have far to go to be perfect. Maybe MORE CHEESE, but isn’t that rule #431 of life in general?

See you in the driveway, folks!

I got my hands on a good amount of local strawberries recently, resulting in some serious deliciousness. I made as many batches of Strawberry Vanilla Jam as I could bear . If you’ve never had it, there are 4 ingredients-strawberries, sugar, vanilla and lemon juice. It’s so many strawberries cooked until, well…jammy. It ends up tasting like the best essence of summer strawberries, and i only like to make it with local berries. There’s no point in making this with cardboard tasting strawberries from Mexico.

This one is always popular, and it only lasts as long as it lasts, once it’s gone there is no more until next spring. No mas.

If you haven’t tasted it, you should. It’s that good. Get some while you can!

The other strawberry product in this pic is a layered Strawberry Shortcake. It’s chiffon cake, macerated strawberries and fresh whipped cream. Again, only worth eating at the height of local strawberry season.

Yours will look just like the one in the pic on the inside, but the outside will look more like a paper quart container. I thought about assembling them in Mason jars, but the risk of glass breaking or being so heavy it breaks thru a bag made me reach for the disposable containers.

You’ll have to use your imagination.

I suppose one could think this is a portion for 2 people. I think that depends on who those two people are, how much they like strawberry shortcake, and their propensity for sharing. In my book this is one serving.

This here is the Saffron Golden Milk Snacking Cake with Pistachio Crumble. It is, by far, one of my favorite new offerings this seasonso you’ll be seeing it in heavy rotation. The cake itself is warm and sunny. Yellow from the saffron and turmeric in the Golden Milk spice blend, moist from the olive oil and yogurt, crunchy and sweet from the pistachios.

I haven’t found an occasion yet that it is not appropriate for. Breakfast? Check. Snack? Check. With tea or coffee? Check and check. Eaten over the kitchen sink, hand under your chin to catch the crumbs? Thank you, sir, don’t mind if i do.

Itt also makes a perfect dressed up dessert of you plop a scoop of ice cream or gelato on top, whipped cream if you’re fancy.

One of these days I’ll figure out how to get the streusel to stop sinking.

Here we have the Garlic Scape Pesto Focaccia with Manchego. Let me tell you, you won’t be sorry to have bought a slice of this.

I worked on the recipe for the base focaccia all winter. The dough ferments for 4 days before I bake it, and it’s worth the wait. I think this will be a staple all summer, I’ll just vary the toppings, as I do. The scape pesto is bright and punchy, it balances out the Manchego.

Have I mentioned I love the crisp crust? I feel like that’s an important detail.

Next week I’ll make a bigger batch, this one was cut into 6 squares, and was gone shortly after we opened today. You guys know a good thing when you see it.

As always, thanks for the support. See you in the driveway!

Here we go folks, the menu for this weekend! Just a note-I post the menu once everything is ready to go and theStand is open. If i post early, people start showing up and want to know why everything isn’t ready.

I’ve got menu notes and photos to show, but I have to finish packaging before I can get to that. Being a one man band is tough, i tell you.

One last thing-with this heat, i’m only putting a couple of everything out at once. I have a lot of product made so if you don’t see something, just wait a sec and I bet i’ll come running out with more.

See you guys out there!

What we have here is a Coconut Saag with Kale and Root Vegetables. It’m my white girl riff on Saag Paneer, one of everyone’s favorite dishes at Indian Restaurants.

The idea came to me when I picked up my farmshare this week. There were Rutabega, Turnips and Kohlrabi in the box, I don’t know many people who are thinking-YES! IT’S JUNE, LET’S EAT SOME RUTABEGA!! As i started thinking about how to use them, it came to me that roasting them in cubes reminds me of the Paneer in Saag Paneer, so i went for a riff on that theme. There are roasted Rutabega, Kohlrabi and Hakeuri Turnips at the bottom, and the spiced broth is made from all the greens plus a ton of Kale. It’s vegan and gluten free, as always. Made with a reinforced vegetable stock and coconut milk, and then topped with this crispy Chile Oil that takes it to the next level. For real, I thought about giving you the chili oil separately, but it is so good I didnt want to risk anyone not adding it in. So good i thought about selling it as its’ own thing, but instead i’m keeping the rest of it for myself.

I have tons more to talk about with this menu, but i’m out of time. There’s still wrapping and labeling to do. Getting this Stand up and running on Fridays takes some hustle on my part, Instagram is not working for me today and refuses to post my posts. Talk about frustrating-wasting my time writing post after post, only for them to get eaten by the ether and seen by no one. This is why I want off that app.

Enough complaining, sorry. Stop by over the weekend, you won’t be sorry!

Hey hi hello friends! Here we go, opening weekend at theStand! Everything will be out and ready for the 3pm open. You’ll notice some new additions, and a few things still under construction-we’re just going to keep getting better all season long!

Look forward to getting started and saying hi to you all!

See you in the driveway! XOXO, kq

Hey friends, it’s finally here! I’m inspected and licensed and ready to roll! It’s Wednesday right now, I spent most of the day doing prep and getting myself back in the groove. I’m trying something new this season-running a smaller menu but making larger batches to try to last thru the weekend. We’ll see how long this lasts. I get excited to find new ways to prepare the summer harvest, next thing you know I’m running a mini Comfortfood out of my driveway.

With the cost of food and materials these days, I can’t afford to not sell every portion I make for a week. A shorter menu equalizes everything-no one item sells better or worse than the other, because they all sell out every week. Every menu will be back to back bangers.

I’m a little unsure of how much of everything to make this starter week. I don’t know if opening this week will be with a bang or with a whimper. I feel like a lot of people have been waiting for this weekend….or maybe I just live in an echo chamber, it’s hard to tell. Or maybe it won’t be crazy at first, and word will need to get out that I’m back open for business. Who knows?! Retail is a fickle bitch.

It’s going to take me a couple weeks to get back into my rhythm, please have patience with me. This weeks’ menu is small but mighty, forthcoming weeks will offer more and more as I stock up my pars. At this time last year, I was just selling flowers. I was looking back at my records from last season, I first started recording what I was cooking at the end of August 2025. This whole operation got going in three months last summer. That is crazy to me and makes me wonder what a whole summer will be like! Fun is what it will be.

When I open on Friday, you’ll notice that theStand itself is getting a makeover. I decided I wanted better coverage from the elements so I’m putting side panels and a roof on. It’s going to be so worth it, for real. You might wonder why I didn’t do this over the winter, seeing as how I haven’t worked in the last five months. You’d be correct in assuming right now is the STUPIDEST time to start a little reno project, but tell that to my tiny pea brain. I function SO WELL with a hard deadline that I’ve trained my brain that panic is my only motivator. At least, that’s what some guy on Tik Tok said, in the 90 seconds of his TedTalk that I watched.

I do think he’s correct, though.

So theStand won’t have a roof on it by Friday. Of that I am sure. But you’ll see some other new upgrades-better signage, better sun protection for the baked goods. It’s going to turn out great, but it might look a bit janky at first glance. A carpenter I am not. Don’t judge me on this first week.

Thanks to everyone who sent me a message or commented on any of my last posts. I read all the comments but Substack(the website itself) is very glitchy as a creator. I cannot reply to your comments, it just won’t work. Know that I’ve read them and I can’t wait to see all of ya’ll again this summer.

Menu will go up around 3pm on Friday.

See you in the driveway!

These cookies are a delicious new addition to the rotation this season! They are intriguingly complex-sweet but not cloying, salty, nutty, a little spicy kick at the end. I find them so endlessly delicious that I can’t keep them in the house-I just keep eating them.

They start with caramelized honey, which gives them a depth that you can’t quite define. Then you add tahini, which gives them nuttiness and a bit of sesame oil that keeps their texture soft, even if you leave them uncovered on your counter for DAYS. (Trust me)

Next they’re layered with a hint of sea salt, then they finish with the slight smokiness and heat of Urfa Chilis, a smoky dark chili from Turkey. They aren’t spicy, per se, they are filled with flavor and a deliciousness that I find irresistible. I think they’ll become a staple this season!

It’s a rainy Memorial Day weekend, what a washout! I sure do have flowers, though! Those 90 degree days last week made everything bloom all at once. Now it’s 55 degrees and pouring and i’m drowning in flowers that won’t last! There are bouquets out there on theStand, just a couple. For the brave souls who will come out in this rain, you will be rewarded with Peonies and Poppies!