• 3 peaches, peeled and chopped
• 1 cup sugar
• 1 cup flour
• 1 tsp salt
• 1 stick margarine
• 1 tsp baking powder
• 3/4 cup milk
• 1 tsp cinnamon

Mix together fruit and sugar; set aside. Melt butter in 10 inch square baking dish. Mix flour, salt, baking powder and milk, then pour into pan with melted margarine. Pour fruit mixture over top of batter and sprinkle cinnamon on top. Bake at 350 degrees for 40-50 minutes.

- courtesy of Ela Family Farms

Ingredients:

• 2 big bunches swiss chard
• 1 lb campanelle or other pasta
• 1/4 cup good olive oil, plus more for drizzling
• 4 large cloves garlic, thinly sliced
• Pinch hot pepper flakes
• 2/3 cup crumbled gorgonzola cheese

Wash and remove stems from chard.  Bring a large pot of heavily salted water to the boil.   Add the chard and cook 3 minutes or until wilted.  Lift out the chard and drain, reserving cooking water.  Add pasta to the boiling water and cook until al dente, then drain.  In a large sauté pan, heat olive oil, add garlic and hot pepper flakes and cook gently for 2 minutes.  Roughly chop chard and add to the pan, along with the cooked pasta and gorgonzola.  Fold together, drizzle with additional olive oil, and serve immediately.  Serves 4-6

- courtesy of Lone Hawk Ranch