Farm to Pantry in the Kitchen!

This week we had the chance to work with local chef and Executive Director of Farm to Pantry, Duskie Estes! Farm to Pantry has been helping supply Sonoma Family Meal with amazing produce, much of which is used in the meals to help Feed our Frontline, and limiting food waste in our community! Check out this double-whammy demo with 2 great recipes to cool you off in this hot weather! See below for today’s yummy gazpacho & lemon meringue pie-in-a-jar recipes. For more information on these two great organizations, visit

Cucumber + Mint Gazpacho
Makes 1 pint

2 english cucumbers, roughly chopped
1/4 bunch flat leaf parley
1/4 bunch mint
1/2 bunch green onion, roughly chopped
1/4 small red onion, peeled
1/4 cup extra virgin olive oil
2 tablespoons champagne or rice wine vinegar
3 ounces plain yogurt
1/2 cup toasted almonds
1/2 cup ice
kosher salt and freshly ground black pepper to taste

Combine all the ingredients in a blender. Serve in a chilled bowl. garnish as you like.

Lemon Meringue Pie-in-a-Jar
Serves 6

2 1/4 cups heavy cream
3/4 cup plus 1 teaspoon sugar
5 tablespoons fresh lemon juice

Bring cream and 3/4 cup sugar to simmer on medium-high heat. Simmer 3 minutes, stirring constantly. Remove from the heat. Stir in lemon juice. Pour into six jars. chill until set, about 4 hours. top with a meringue and torch for a “lemon meringue pie-in-a-jar”. Serve with a shortbread cookie.

Brown Sugar Shortbread
1 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1 2/3 cup all-purpose flour
1/3 cup cornstarch
Pinch of salt
turbanado sugar for garnish

In a mixer, combine the butter and sugar. add the flour, cornstarch, and salt. press into a baking dish and prick with a fork. sprinkle with turbanado sugar and bake on at 350 until browning on edges, somewhere around 20+ minutes. Once cool, break into random shapes.

For the Meringue Topper
6 egg whites
1 cup granulated sugar
a pinch of cream of tartar

Whisk to stiff peaks. Place in pastry bag w/large star tip or dollop.

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