Prepping for the Market & A Simple Farm Fresh Recipe to End the Day Right

It’s Thursday evening, and the hustle is real here at The Culinary Farm. Saturdays mean early mornings and full hearts as we set up our gluten-free bakery farm stand at the local farmers market, and this weekend is no different.

The kitchen smells of fresh-baked gluten-free sourdough, warm herbs, and a whisper of citrus from this week’s recipe testing. There’s something special about crafting bread that’s not only nourishing but also safe for those of us who need to live gluten-free—it feels like a small miracle in every slice.

This Week’s Rhythm

Between baking loaves, packing the market crates, and labeling jars of farm preserves, I’ve been sneaking in recipe testing for easy, feel-good meals. Even in the midst of the market madness, dinner at the end of a long day matters. Especially when you’re pouring everything into building a business that feeds others—body and soul.

After working the land and the oven, I need something warm, healthy, and satisfying. This week’s winner checks every box.

Recipe: Herbed Veggie & Quinoa Skillet with Lemon-Tahini Drizzle

This dish is gluten-free, dairy-free, and comes together quickly—ideal for those evenings when you’re short on time but still want something vibrant and homemade.

Ingredients:

(Serves 2–3)

For the skillet:

1 cup quinoa, rinsed 2 cups veggie broth

1 zucchini, diced

1 yellow squash, diced

1 red bell pepper, chopped

1 small red onion, sliced

2 cloves garlic, minced

1 tbsp olive oil Salt & pepper to taste Handful of cherry tomatoes, halved

1/4 cup chopped fresh herbs (basil, parsley, thyme—whatever’s in season)

For the lemon-tahini drizzle:

3 tbsp tahini

Juice of 1 lemon

1 tbsp honey

1 clove garlic, grated Pinch of salt

Warm water to thin

Instructions:

In a saucepan, bring quinoa and broth to a boil.

Reduce heat, cover, and simmer until fluffy (about 15 minutes).

While quinoa cooks, heat olive oil in a skillet. Sauté onion and garlic for 2–3 minutes, then add zucchini, squash, and bell pepper. Cook until tender, about 7–8 minutes. Stir in tomatoes for the final minute.

Add herbs, salt, and pepper to taste.

In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water a little at a time until it reaches drizzle consistency. Mix quinoa into the skillet or serve it topped with the veggie medley. Drizzle generously with tahini sauce and enjoy!

From My Table to Yours

This season has been all about growth—from sourdough starters to new customers discovering the joys of gluten-free baking. The farmers market is more than a place to sell; it’s a space to connect, share, and show that eating well doesn’t mean giving up flavor or comfort.

Come see me this Saturday—I’ll have fresh gluten-free sourdough, farm preserves, and baked goods ready to go. And if you try this recipe at home, let me know how it turns out!

With heart & herbs,

Amber

The Culinary Farm