Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Beet, Radish and Apple Salad with Baby Fennel

Beet, Radish and Apple Salad with Baby Fennel

Inspired by @ottolenghi's Kohlrabi Apple and Beetroot Salad, which a friend brought to a dinner a few weeks back, I used a combination of what I like, what I found and what I had on hand, I substituted the kohlrabi and used a mixture of hakurei turnips (which are crispy, mild and Sweet) and assorted radish (the color options can be amazing depending upon the time of year and their flavor varies- some have quite a bite, while others are mild), baby fennel, along with golden and chiogga (candy cane striped) beets and early season sweet and tart crispy apples. I loaded up on the cilantro (or sub flat leaf parsley), flaky sea salt and fresh ground pepper. Dressing is simply cider vinegar and good olive oil. It's even better the next day, but note the colors begin to bleed and blend. If you use classic red beets, the result will be equally delicious, note the dish turns pink quite quickly. This is amazing with crusty sourdough or even rice cakes. I may be in love, again! And, if your looking for a crisp refreshing raw veggie salad once summer produce becomes a memory and Fall is in full swing, this one should be a go-to!


serves 4-6 large portions


(choose organic where you are able) 

3 medium Beetroots of choice, scrubbed clean

Assorted Radish, equal in weight to the beets

3 small Baby Fennel bulbs or half of a standard one

2 crispy apples, choose a flavorful variety with a good sweet/tart balance  

3-4 Hakurei Turnips

large handful chopped Cilantro, reserving a few pinches for garnish

1/4 cup good apple cider vinegar

1/4 cup good olive oil

Flaky Sea Salt

Fresh ground Black Pepper


1- Scrub all veggies clean, as it will not be necessary to peel any, if you choose.  

2- Slice veggies and apples extra thin using a mandolin or very sharp knife

3- Toss together with cilantro flaky sea salt and fresh ground pepper 

4- Add vinegar and olive oil and mix thoroughly to coat.  

5- Adjust salt and pepper, this can handle a fair amount.

7- Top with remaining cilantro and serve! 



If the beets don't scrub clean to your liking, peel off outer skin.  

Beet greens are wonderful sautéed and pack a nutritional lunch. Radish tops make a great and unique (in a good way) Pesto styled sauce. If you choose to discard them, offer them back to your farmstand, compost or share with a neighbor who may have pet guinea pigs.  


Brown Butter Chocolate Chip Cookies with Tahini (or miso) •gluten free

Brown Butter Chocolate Chip Cookies with Tahini (or miso) •gluten free

Miso Salmon Burgers with Sriracha Aioli

Miso Salmon Burgers with Sriracha Aioli