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Seasonally Inspired Meals from My Garden to Your Table

07/09/2025

Caprese meets Panzanella...with a side of salmon 😋

📸Salad greens, fresh mozzarella, heirloom cherry tomatoes, pesto sourdough croutons (from Sweet and Savory Cottage Bakery and Homestead), torn basil, balsamic + shallot vinaigrette with pan roasted pesto rubbed organic salmon

04/09/2025

New month, new menu items.

I always have Falafel on my menu, but I like to switch up the preparation to match the season.

I bake my falafel and use a combo of canned and (soaked) dried chickpeas along with red onion, garlic, lots of herbs, cumin, serrano, h**p hearts, flax meal and EVOO.

This late Summer version is paired with harissa, crunchy lettuce, tzatziki, red onion, feta and rolled in lavash.

The perfect balanced lunch on the go.

29/08/2025

I've already stocked up on chicken for the month, make sure you do too!

Heritage breed, pasture-raised, soy-free, non-GMO

21/08/2025

I took the week off cooking for clients to focus on transitioning back to the school year, and to begin the process of transitioning the garden to a new season as well.

Whenever I pause my meal service, I like to offer my clients Market Shares to play with in their own kitchen.

Today's harvest did not disappoint and holds a bounty of possibilities for balanced, garden to table meals.

19/08/2025

The weather is hinting that Fall is coming, but the garden is reminding me that it's still Summer.

It'll be time for cozy dishes soon enough, but for now, I'm still enjoying fresh from the garden goodness that requires little to no cooking.

📸Gazpacho with pesto croutons
📸Pork Kabob with Mediterranean quinoa salad and tzatziki

16/08/2025

Dinner doesn't have to be fancy, and as an example of this, I give you the Hobo-pack! Perfect for camping, on the grill or in the oven. Hands off cooking, no clean up and kid approved.

Take your favorite seasoned, chopped veggies (I used a mix of potatoes, carrots, onion, peppers and green beans) top with a meat patty (I used a mix of ground beef & sausage with some s&p, garlic powder, Dijon & Worcestershire) top with your favorite bbq sauce (preferably from Burning Hell Hot Sauce) and finish with some shredded cheese. Wrap in a foil packet, cook for about 20 min @ around 400 deg until meat is cooked through and veggies are tender and enjoy!

14/08/2025

Summer salads are a thing of beauty, a true example of eating the 🌈 Many of the best 🥗 ingredients are just coming into their peak now, and last well into September.

📸Mexican Chopped Salad with romaine lettuce, fresh sweet corn, black beans, cucumber, bell pepper, Summer squash, scallion, cherry tomatoes and cotija cheese with Cumin+Cilantro+Lime Vinaigrette.

I can think of about dozen ways to switch up this salad to meet dietary needs or taste preferences, but here's a few...

•Add shrimp, salmon, chicken, steak or
taco meat.
•Sub shredded Mexican cheese, queso
fresco or omit cheese
•Sub Mexican Ranch, Cilantro Avocado
Dressing or Chipotle Lime Dressing
•Sub out or Swap in veggies
•Add crispy tortilla chips

13/08/2025

Simple ingredients, vibrant flavors, balanced meals. Seasonal eating makes adopting a whole foods based diet an easy lifestyle choice.

📸Shrimp Fettuccine with blistered cherry tomatoes, zucchini ribbons, light garlicky lemon-Parmesan cream sauce and fresh basil

07/08/2025

Parfaits can be made year round, but I consider them more of a seasonal item and typically make them when I can get fruit locally, starting with 🍓 in late May through 🍏 in October.

Peach parfaits may be my favorite. They taste like 🍑 🥧, but have lower sugar and are packed with protein, fiber and healthy fats for a balanced breakfast, snack or treat.

•Blend of organic low-fat vanilla yogurt and Greek yogurt

•skinned peaches, diced and cooked with a little brown sugar, cinnamon, ginger, fresh squeezed 🍊 juice and cornstarch

•Homemade granola with rolled oats, pecans, brown sugar, maple syrup, coconut oil, cinnamon, ginger, clove and sea salt

Peaches from Brown's Orchards

31/07/2025

MD style steamed shrimp, and shrimp salad, are some of my favorite Summer foods. My favorite way to cook shrimp is in the oven in large batches. Minimal effort for both cooking and eating 😉

I like my shrimp served with a freshly picked garden salad 🥗 and a side of local corn on the cob 🌽 from RED STAR FARM

Sheet Pan 🍤 Recipe

5 lb box of peeled and deveined wild caught shrimp from Louie Louie Seafood, rinsed and drained
1 white 🧅 , thinly sliced
2 🍋, cut into wedges
4 bay leaves
2 TBS butter, cut into cubes
1/2 lager beer or 1/2 c water
Generous amount of Old Bay seasoning

Preheat oven to 425 deg
Mix all ingredients together on a sheet pan. Cook for 12 minutes, turning sheet pan half way through. Broil for 2-4 minutes.

Enjoy as is with your favorite cocktail sauce or use to make shrimp salad. 😋

26/07/2025

The face you make when you get back from vacation and see how many eggs you have in your fridge 😳

Egg Sale !!!

$5 per dozen or $4 ea for 2 dozen +

Pasture-raised, Soy-free, non-GMO 🌈 eggs collected daily by my wonderful farm sitter 😊

Cash or Venmo -Spigelmire

Message or text for porch pick up in
Glen Rock 443-386-0894

**update sold through 14 dozen, sale is over, thank you! You can still reach out to pick up eggs or set up a weekly pick up $6/ dz or $5 ea for 3 dozen+ **

22/07/2025

I'm not cooking for clients this week, so there is an abundance of eggs and some veggies available.

Stop by and grab some from the cooler by the front porch.

6501 Fair School Rd.
Cash or Venmo -Spigelmire

Pasture-Raised, Soy-Free, non-GMO 🌈 eggs $6/dz or $5 ea. for 2+ dozen

English Cucumbers $1 ea

Beets $3/bunch

Zinnia & 🍋 Basil Bouquets $8

All organically grown

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