Week of 8/8/08

This week's vegetables: lettuce mix, red torpedo and round onions, cucumbers, zucchini, summer squash, tomatoes, basil, beets (half shares), green beans, garlic, broccoli (full shares), parsley

Next week/soon: spanish onions, leeks, sweet corn, more tomatoes, lettuce, eggplant, peppers, green beans, swiss chard, beets

Vegetable tidbits: Lots of cucumbers and zucchini. They won't last forever though. Maybe only another month of zucchini! Looks like we'll have lots of corn coming on soon! Tomatoes are trickling in, though there should be lots more in a few weeks.

Computer down: And sorry for the lack of list of expected veggies last Friday.

Recipe: Moroccan Cucumber Salad

This fresh salad of grated cucumbers is flavored with orange zest and juice and a touch of cinnamon for an exotic and fresh taste. Refreshing and cool during the summer heat, it goes well with spicy or grilled food. Quantities can be adjusted proportionately.
2 cucumbers, peeled, seeded, and grated
Zest of one orange
Juice of one orange
1 tsp. sugar
1/2 tsp. cinnamon
fresh pepper
freshly chopped parsley
Peel, seed, and coarsely grate cucumbers. Drain about 15 minutes in a colander.
Use a grater or zester to remove the zest (surface rind) from the orange and mix it with the cucumber. Add the juice of the zested orange to the cucumbers. Mix in sugar, cinnamon, and fresh pepper. Adjust seasoning to taste, adding salt if you wish.
Garnish with fresh parsely. Serve immediately.

Springdale Farm Favorite Cucumber Salad

Three cucumbers, sliced
1-2 tomatoes, chopped (optional)
mayonnaise
salt
pepper
dried dill

Add as much mayo, salt, pepper, and dill to the cucumbers as you'd like. Enjoy! We eat this salad at least once a week!

Have a good week!