It's August, and the Garden is Reaching to Touch the Sky

Tomatoes are ripe. Zucchini and summer squash are growing a foot a day. And if you’ve ever let one get away from you in the garden, you know exactly what I mean—the leaves and stems get so thick and wild you could practically climb them. This evidence to me of some truth to the story of Jack and the Beanstalk. It’s August, and the garden looks like it’s trying to touch the sky.

Between the tiny eggplants and all the chives, oregano, cilantro, and basil, I have enough flavor stacked up to carry me clear through to Christmas — and that’s exactly why I’m back in the kitchen making salsa verde and chimichurri again. I know I’ve shared these recipes before, but here I am, making them once more, because some things are worth returning to every single season. Recipes are available below.

That’s really what this fall and winter are about.

I’d love to welcome you into a season of good food, real learning, and recipes made for a real kitchen—the kind you’ll actually cook in once you’re home. I will be teaching with John Bagnulo and there are four courses or retreat lined up:

Four Ways to Join Us This Fall & Winter

You can come to one, a few, or all four — however this season calls to you.

Metabolic Health — Online Course

A 5-week live lecture series with John Bagnulo, on Zoom and recorded so you never miss a session. We’ll dig into changing body composition, gaining lean mass, and shifting your body’s chemistry from the inside out.

Tuesdays, 5:00–7:30pm | September 6 – October 8, 2026 | from $387

Living Your Best Health — Martha’s Vineyard (One Day)

A one-day, in-person retreat with Jan Buhrman & John Bagnulo. Think of it as a sample of the full immersive experience — a beautiful day to learn, taste, and connect, whether or not you can stay longer.

Vineyard Arts Project, Edgartown, Martha’s Vineyard | November 5, 2026, 8:30am–2:00pm | $150

The Metabolic Brain — Martha’s Vineyard (Three Days)

A three-day immersive retreat with Jan Buhrman & John Bagnulo, right on the heels of the one-day sample above. Come for just this one, or roll straight from the one-day into the full three days — many of you will want to do both.

Vineyard Arts Project, Martha’s Vineyard | November 6–8, 2026, Thursday evening through Sunday morning | from $850

Heart Health Retreat — Sebastian, Florida

Our biggest offering of the season: a five night immersive retreat, Nourishing the Heart Through Food, Science & Nature, at the beautiful ChoZen Eco-Retreat & Sanctuary.

We’ll take the science of the heart and turn it into habits you can actually live with — at your own table, long after you’re home.

Sebastian, Florida | February 7–12, 2027 | from $3,300

Just Our Way of Saying Thank You

We have so many great learning opportunities this fall and winter, and some of you may find yourselves drawn to all four. If that’s you, we want you to know we see it—and we want to thank you for it.

For the first 4 people who join us for all four offerings, John and I will each set aside a free one-hour consultation, just for you. Come share your goals and needs — nutritionally and in the kitchen — and let us give you our very best in return. It’s a small thing, but it comes from a big place of gratitude.

From My Kitchen to yours…: Salsa Verde & Chimichurri

With the garden overflowing, this is the moment to put all that basil, cilantro, oregano, and chives to good use. Both of these sauces come together in minutes, and both are endlessly versatile—spoon either one over a grilled steak, a piece of fish, or a plate of roasted vegetables, and the flavor is outrageous. Bright, garlicky, herbry, a little sharp from the vinegar or lemon — it’s the kind of thing that makes a simple grilled steak of fish delicious….

But here’s what we don’t always think about when we’re piling on the herbs: the micronutrients. Micronutrients are the vitamins and minerals your body needs in small amounts but can’t function without — things like vitamin C, vitamin K, folate, iron, and magnesium. Unlike macronutrients (protein, fat, and carbohydrates), which give you energy, micronutrients are the behind-the-scenes workers: they support your immune system, help your cells repair and communicate, keep your blood healthy, and play a role in everything from bone strength to brain function. Fresh herbs like basil, cilantro, oregano, and chives are small but mighty sources of these nutrients — so every spoonful of chimichurri or salsa verde isn’t just delicious, it’s doing real work for your body too.

Now, let’s get to the recipes.

What to do with the extra:

• Freeze in ice cube trays so you have a burst of summer flavor ready to go, even in the winter doldrums.

• Whisk a spoonful into your favorite salad dressing.

• Stir into crème fraîche or Greek yogurt for a quick, herby dip with fresh veggies.

We’d love for you to be part of this. Come explore, ask questions, get your toes in the sand, and become part of our growing family of folks who want to know more, dig deeper, and live well together.

We can’t wait to welcome you

I wrote this piece about Pepper Trail last year.

Read it here

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