JUDI’S RECIPES – Week 6 July 9, 2018

July 9, 2018

Greetings All,

Welcome to Cucumberland! There will be three cucumbers for each of us in this week’s half share, and full share members will get six. Such a cool, crisp, wet vegetable. It’s perfect for summertime.

Because it is such a wet vegetable, the cucumber lends itself to cold dishes, as cooking it will draw out all the moisture, and our poor cukes will just disappear!

So, this week’s recipe is a cool no-cook cucumber salsa.

CUCUMBER SALSA

Ingredients

       2 TBS lime juice
      1 tsp minced parsley
      2 tsp minced cilantro
      1/2 tsp dried dill weed
     1/2 tsp salt
     1 pkg tortilla chips
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.
2. Cover and refrigerate for 1 hour. Serve with tortilla chips.
That’s all there is to it – no sweat!
HELPFUL HINT: If you take the ribs and the seeds out of the jalapeno, it will be milder. You could also substitute a milder chili pepper, such as Anaheim.
I hope this dish will help you beat the heat. Enjoy!
Have a delicious week.
Best,
Judi

Week #15 – What’s in the Bag — Update

This is the updated list of veggies and fruits in the full shares. Note: This is the last week for tomatoes, a sure sign of fall!

Full vegetable share

Tomatoes – 4
Red potatoes – 2 pounds
Spinach – 1 bunch
Butternut winter squash – 1
Green beans – 1 pound
Shallots- 2
Peppers- 3
Broccoli – 1 head
Serrano hot peppers-4

Full fruit share

1 bag of Macintosh apples, Gala apples and Seckel pears, all grown by Fix Brothers Orchard
1 bag nectarines

Mushroom share

White Button, grown by Bulich Mushroom Company

Week #15 – Note from the Farmer

Dear CSA member:

We had a wonderful Farm Festival on Saturday, and it was great to meet so many CSA members and families. The day was perfect in every way. Delicious food, sunny, dry weather, potatoes aplenty for members to pick up and take home. The flowers even kept their bright colors for one last week for members to pick a bouquet to take home. Thank you to everyone who made the trip to the farm.

First of the winter squash this week. The variety is butternut, and they are a delicious small variety. Butternut winter squash and a drizzle of maple syrup added during baking are the perfect pairing. To bake winter squash, cut the squash in half and scoop out the seeds. The seed cavity makes a perfect hollow for the syrup. Bake until tender and enjoy. You can order locally produced 100% maple syrup from the online CSA Marketplace if you are interested, and the order will be delivered with your CSA shares.

Also this week, beautiful red potatoes. The skins are a rosy pink color, and the potatoes are wonderful cooked with the skins. There will be string beans one more time along with the last of the summer tomatoes and peppers.

Enjoy the harvest.

Deborah for everyone at Stoneledge Farm