The harvests are coming in strong and there’s a little bit of everything from fresh tomatoes and carrots to herbs and alliums. The summer growing season is an amazing time to eat and share a special meal with the ones you love. Here at High Mowing, eating is a big deal. Most of our staff have farms and gardens of their own and when we come together to celebrate, we can be found gathered around a potluck table of homemade dishes.

Below we share some of our Commercial Grower Sales Representative's favorite recipes for the summer eating season. Got a go-to summer recipe of your own to share? Post below in the comments!


PAUL FEENAN @paulfeenan_hmos
Paul serves commercial growers in the U.S. states of Maine, New Hampshire, Vermont, Massachusetts, Michigan, Rhode Island, Connecticut and Wisconsin.

Dressed Up Summer Tomato Slices


  • Tomatoes ripened to perfection (any size or type of tomato will do but I say the larger, the better)
  • Basil leaves (1 full size leaf for every 2 tomato slices)
  • Olive oil
  • Vinegar (type is totally up to you.)
  • Mayonnaise
  • Salt
  • Pepper

Slice tomato and arrange on a large serving plate. Thickness is a personal preference, we like them as thick as ½ inch or a little more. Drizzle olive oil on tomato slices. Drizzle lightly with vinegar (careful here, as this is not a major ingredient but offers a good contrasting flavor.) Spoon dollops of mayo on each tomato and lightly press with spoon to flatten (don’t try and spread perfectly or you will make a mess and get frustrated.) Sprinkle with chiffonade of basil leaves. Salt and pepper to taste (I am liberal with the pepper.)

This is a simple and common dish that fits in so many summer menus and always seems to please.


AARON VARADI @aaron_varadi
Aaron serves commercial growers in the Canadian provinces of Alberta, British Columbia, Labrador, Manitoba, New Brunswick, Newfoundland, Northwest Territories, Nova Scotia, Nunavut, Prince Edward Island, Quebec, Saskatchewan and Yukon.


One of the hardest parts for me in transitioning from commercial farming to gardening for a family of four is the crop planning – it’s very different scales. Suffice it to say that I have way more cucumbers than I expected to.

Tzatziki is a great and really versatile way to utilize those extra cucumbers in a delicious snack that can go on just about anything.

While this recipe is a good baseline, you can be flexible in the proportions of yogurt to cucumber, and can put any combination of acids and garden herbs in it that you like.


  • 32 ounces of plain Greek yogurt
  • ½ to 1 large cucumber, grated
  • 1 clove (or more) garlic
  • 2 Tbs lemon juice
  • 2 Tbs olive oil
  • 2 tsp lemon zest
  • 3 Tbs chopped dill
  • 1 Tbs salt, to taste
  • 1 Tbs black pepper, to taste

You can grate the cucumber and immediately complete the recipe, and everything will be delicious.  Or, if you’d like your tzatziki a little thicker, you can grate the cucumber and leave it in a colander inside a large bowl for a few hours, or overnight, in the refrigerator. This will allow much of the water in the cucumber to drain out, and will result in a thicker, more flavorful tzatziki.

However you decide to treat the cucumber, mix all ingredients together in a large bowl, and it’s ready to go. You can store it in the fridge for up to a week and enjoy it on whatever you like. I find it’s a nice way to dress up all the other produce coming out of the garden this time of year – dip carrot sticks or sliced peppers in it, dollop some on tomato slices, anything you like.


ADA SNYDER @adasnyder
Ada serves commercial growers in Alaska, Idaho, Minnesota, Montana, North Dakota, Oregon, South Dakota, Washington, and Wyoming.

Hummus Heaped with Tomatoes and Cucumbers

Original recipe from Smitten Kitchen, a 14 year old blog celebrating unfussy foods.


  • 4 large pitas, toasted, cut into wedges (My family loves pita chips)
  • 2 cups prepared hummus (from this recipe, your favorite recipe, or your favorite brand)
  • Olive oil
  • 1 1/2 cups (8 ounces or 225 grams) cherry tomatoes, chopped small, plus more to taste
  • 8 ounces (225 grams) small cucumbers, washed, unpeeled, chopped small
  • 1/4 medium red onion, chopped small
  • Juice of half a lemon
  • Salt and freshly ground black pepper
  • Sumac and/or za’atar (optional) We always do Sumac- it is just so good!
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish

Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. I don’t put any additional oil on the hummus and this can either be omitted or say I usually skip this part since we are adapting it.

Mix tomatoes, cucumbers, onion, lemon, garlic, about 1 1/2 tablespoons olive oil, plus salt and pepper to taste in a bowl. If you have sumac, add about 1/4 teaspoon. Stir in herbs. Heap salad on hummus, arrange pita wedges or pita chips all around. Finish with additional za’atar, sumac, and/or fresh herbs.


DANIEL EGGERT @organic.dan
Daniel serves commercial growers in the U.S. states of Alabama, Arkansas, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Mississippi, Missouri, Nebraska, North Carolina, Ohio, Oklahoma, South Carolina, and Tennessee.

The Minimalist: Easy Ratatouille

Original recipe by Mark Bittman published in the New York Times.


  • 1 large or 2 medium eggplants
  • 1/3 to 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 medium zucchini, roughly chopped
  • 1 medium onion, roughly chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon minced garlic
  • 2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
  • 1/2 cup minced fresh parsley or basil leaves, for garnish.

1. Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.

2. Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.

3. Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.



SARA RIEGLER @sara_highmowingseeds
Sara serves commercial growers in Arizona, Hawaii, California, Colorado, Nevada, New Mexico, Puerto Rico, Texas, Utah and the Virgin Islands.

High Summer Gazpacho

It’s hard to resist sharing a gazpacho recipe in high summer. So here you have it, a gazpacho recipe (or two) in high summer!

The way I make gazpacho is:

  • 2 lbs. ripe tomatoes, quartered
  • 1 cucumber, peeled and cut into pieces
  • ½ bell pepper
  • 2 bread slices (a crusty flavorful kind, can be stale but not so stale that it’s hard)
  • ¼ cup+ olive oil (don’t skimp)
  • 2 TBSP sherry vinegar
  • 1 garlic clove
  • 1 cup water
  • salt & pepper

Throw it all in a good blender. Blend until smooth. Serve chilled and with a drizzle of olive oil on top. The key to good gazpacho and what differentiates it from salsa – a thin, but very important, line – is high quality and copious olive oil.

There is also the New York Times “Best Gazpacho”, which is just: 2 lbs. tomatoes, 1 Italian frying pepper, 1 cucumber, 1 small onion, 1 garlic clove, 2 TBSP sherry vinegar, ½ cup olive oil, and salt.

You decide which you like best!