CSA season is in full swing here in Vermont. The past two years I have had too much on my plate for a garden of my own, so the next better option is a farm share with a wonderful, organic vegetable farm that is 10 minutes away.

The three main reasons I decided on this option?

  1. If I distribute the up front payments across all the weeks that I get vegetables, the cost ends up being far less than I would pay each week at my local market.
  2. I get fresh produce that is amazing in quality…far better than I could grow right now!
  3. The farm gets the funds they need for the growing season, up front, and a hard-working farm family makes a living.

Win. Win.

Summer schedules have a lot more flex (on purpose), often leading to dinner starting a bit later. So the simpler the better, without compromising taste. Most of our summer dinners are some form of local meat or egg dish, and some form of local veggies, with perhaps the addition of berries. I put together this spicy yogurt dill coleslaw {GAPS and Grain Free} as a really simple side dish, and everyone loved it (with the exception of our “spice adverse” 7 year old).

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Spicy Yogurt Dill Coleslaw (GAPS and Grain Free)

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  • Author: Melanie Christner - Honest Body


  • Half to one whole head of cabbage – finely shredded
  • 1 – 2 carrots – grated
  • 1 cup yogurt (preferably homemade 24 hr yogurt)
  • 1/2 cup sour cream (preferably homemade)
  • 1/8 – 1/4 teaspoon garlic powder
  • 2 teaspoons fresh dill – chopped
  • 1/8 to 1/4 teaspoon cayenne
  • Salt to taste


  1. Place shredded cabbage and grated carrots in a medium to large serving bowl
  2. Whisk the remaining ingredients together (start w/ 1/2 teaspoon salt)
  3. Pour enough sauce over the cabbage mixture to coat well
  4. Serve and enjoy!

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