Week 8 – Cool as a cucumber (finally!)

Hello members and friends,

We imagine everyone is grateful for a break from the sweaty heat we’d been panting through for the past couple weeks.  At times, we thought perhaps we’d been transported to summer in swampy Louisiana, and we wouldn’t have been surprised to look around and see fig trees fruiting and alligators in the farm’s pond!  On the upside, the heat was good for the tomatoes, the first few of which you’ll taste this week–we have orange Sungold or red Sweetie cherry tomatoes for you.  We’re growing eight varieties of large heirlooms, and they are looking great on the vine.  Right now, a few are ripening here and there, so we shall see what next week brings.

The beans aren’t producing as much as we’d expect right yet, but we have a second succession joining them soon for increased harvests.  You’ll be receiving arugula, which has a few tiny holes due to the continued presence of flea beetles but it’s still delicious in a fresh salad.  You’ll continue to get a generous volume of cucumbers, and if you haven’t tried the tasty little round lemon cucumbers yet, this is a good week to give them a try.  

This week’s share:

  • Arugula
  • Cucumbers
  • Summer Squash and/or zucchini
  • Salad Mix
  • Garlic
  • Carrots
  • Kale
  • Cherry tomatoes
  • Cabbage
  • Tri-color Beans
  • Parsley
  • Basil

GRILLED CABBAGE AND SQUASH 

  • You’ve gotten cabbage for several weeks now, and this is the last until the fall.  Did you know you can grill cabbage for a lip-smacking addition to your bbq menu?  The marinade works well on the squash, too!  Cabbage takes about 45 minutes, squash is about 15 (depending on how big you cut the pieces).
  • Ingredients: aluminum foil; cabbage; squash; 6 TBS lemon juice; 4 TBS olive oil (or butter, whichever you like); coarse salt, black pepper; any other spices you might like, such as garlic powder or maybe turmeric…
  • Heat up your grill and start first with the cabbage.  Quarter it and place cut sides up on a baking sheet or in a pan (just for marinating).  Whisk together the marinade ingredients, reserving about 1/3 for the squash, and pour over the cabbage quarters.  Then place onto a sheet of foil, which you can then wrap around the cabbage, making sure the edges you fold or wrap are facing up so that the liquid doesn’t leak out.  Put on the grill for about 45 minutes.
  • Slice the squash or cut into little wedges, and score the cut sides.  Pour marinade over the cut sides and place on the grill about 15 minutes before the cabbages are ready.  

REFRESHING CUCUMBER JUICE, CUCUMBER WATER, AND CUKE G&Ts

  • This weekend, a friend shared with us a jar of cucumber juice she made with her cuke bounty–that was simply cucumbers put through a juicer, and it was great, especially mixed with some orange juice.  (Thanks, Anne!)
  • We don’t have a juicer, so another simple way to enjoy a soothing, cooling cucumber drink is to drop some slices into a pitcher of water and allow it to sit in the fridge for about an hour before drinking.  Peel two medium or one large cucumber, either completely or leave strips of peel on.  Cut off the ends and half the cuke lengthwise.  Then cut into about 1/2-inch slices and drop into a pitcher of water.  Let that sit in the fridge for about an hour, and then enjoy over ice.
  • We like gin and tonics in the summer, and these days we replace limes with a generous amount of cucumber slices right in the glass.  Since we also love tonic water on its own (is that weird?), we sometimes forgo the gin and just enjoy a glass of tonic and cucumbers, sometimes with a few frozen berries thrown in as ice cube replacements.  Yum!
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1 Comment

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One response to “Week 8 – Cool as a cucumber (finally!)

  1. Kathy Hamel

    I also love plain tonic and love your idea of adding cucumber slices and frozen berries–definitely have to try that. I’ve also been enjoying cucumber water this week. Do you have any idea how many days you can add water to your cucumbers before you have to pitch the sliced cucumbers? As always, thanks much!

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