A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.

Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.

Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!

This bright, zippy puree makes everything it touches more rounded and delicious.

These salad rolls are fun to make and incredibly satisfying to eat, thanks to an ample amount of pungent herbs tucked inside.

Crispy, salty, and satisfying, kale chips make a quick and healthy snack or appetizer!

The ingenious Salt & Straw ice cream crew has created a dandelion sorbet to make your hours of weeding extra rewarding!

One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.

Four tried-and-true ways to cook up artichokes in a jiffy, for a simple and tasty take on this delicious spring offering.

Za’atar is a fragrant, delicious spice blend, popular throughout the Middle East, perfect for dipping artichokes or other veggies.

Want the best tasting tamales or tortillas imaginable? Make your own masa from dried corn!

This savory, spicy mushroom filling is a great vegan substitute for traditional meat tamale fillings.

Four easy and delicious ways to cook with parsley.

The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.

These flavorful beans make an an excellent accompaniment to tamales, tacos, and rice.

These caramelized pears are perfect for serving with grilled meats or on a cheese plate.

Readers shared their recipes for veggie-bean burgers, including one in which beans are cooked on the grill in cast iron beside smoking wood chips.

These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.

Tahini is pure sesame paste, and its flavor reigns supreme. Try this dressing on all kinds of vegetables, from roasted beets to sliced cucumbers to raw or blanched greens.

Tomatillo chutney with Indian flavors is a go-to condiment for everything from dahl, to a grilled rib eye, to a simple bowl of rice with a healthy dollop of Greek yogurt.

Quick, easy, scrumptious, and summery!

These patties are endlessly adaptable, the cost for each is minimal, unlike prefabricated commercial veggie burgers, and they freeze like a dream.

Oven-roasted tomatoes are great to have on hand to chop up for a quick pasta sauce or to layer in a sandwich.

This cold noodle dish is both light and richly satisfying.

This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.

This is a simple, gorgeous aperitif: blackcap raspberries gently reduced into a coulis and added to a classic dry brut.

This green chutney sauce adds bright flavor to any dish or meal. You can make the sauce in bulk and freeze for weeks to come.

These small fried morsels, with a light-as-air breading, are as beautiful as they are delicious!

The unfurled frond of certain fern species can be harvested from the wet woods (or found at the farmers’ market) in early spring. Extend their short season with this brightly flavored pickle.

Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.

This versatile dressing from Vincent Family Cranberries also makes a delicious marinade.

A complex fall salad that can act as a full meal.

This Argentinean garlic parsley sauce adds zip to any dish.

A refreshing sorbet made with rhubarb simple syrup.

Indian heat and brightly flavored spices make cauliflower feel like a familiar action film—comforting yet full of explosions.

Adapted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Elix Katz

So simple you don’t even have to cook it, this Spanish soup of raw, blended vegetables is full of summer flavor.

Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.

Sublimely tender and sweet, this recipe is for lazy nights when nothing sounds nicer than having a piping hot oven warm your kitchen.

A crunchy pickle. Great alongside sandwiches or something meaty and rich like meatloaf.

A warm, juicy peach with icy raspberry granita is a great way to celebrate summer.

This two-colored soup uses both parts of the turnip plant.

This tasty take on traditional miso is packed with spring vegetables.

From Chef Ben Gonzales, Nuestra Cocina

Farro is an ancient grain, highly nutritious and tasty. Recipe from the Food Front Co-op Deli

Monique Siu and Kevin Gibson of Castagna share their simple and very quick vegetable stock.

Ratatouille is a Provençal ragout of summer’s most abundant, brightly colored fruits.

Recipes for old-fashioned and small batch jams from Preserve

From Eamon Molloy, Hillsdale Farmers’ Market

From Lucy Vaserfirer, Chef, In Good Taste Cooking School

Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”

Chef Cathy Whims of Nostrana shares the recipe for her spring stew of peas, artichokes, fava beans, onions and potatoes

Good-quality, unused vegetable parts, such as trimmed asparagus stalks, make a terrific base for soup stock.