Week 10

Hello again,

Here's what is in your bags this week:

Sweet Corn!

Beets

Cucumbers

Summer Squash​​

Onion (Ailsa Craig variety -sweet white onion)​​

Garlic

Hot peppers (a variety of types - Hungarian Hotwax, Chilipeno, Poblano, Czech Black)​​

​​Cherry tomatoes ​

​Tomatoes

Red-skin potatoes (Chieftan variety)

Eggplant

Cabbage

REMEMBER: Wear gloves when cutting hot peppers!

PICKLES

Refrigerator pickles are a great treat, and you don't have to worry about everything that goes into canning, in case you're a hesitant about trying that. You can cut this in half, or whatever fraction works out for the amount of cucumbers you have.

If you're feeling a bit overwhelmed by cucumbers, check out these recipes.

1) Refrigerator Pickles

Makes 2 quarts, double for a gallon

Ingredients

7 cups sliced cucumbers

1 cup sliced onions

1 green or red pepper

2 cups sugar

1 cup white vinegar

1 Tbsp salt

1 tsp celery seed

1 tsp mustard seed

Optional: add dill seed, garlic or hot peppers

Preparation

1. Combine cucumbers, onions and peppers in a large bowl

2. And add sugar, vinegar, salt and seeds.

3. Mix well, cover and refrigerate for 24 hours before ready to eat.

4. May put in quart jars; keeps 3 months or longer in refrigerator.

I posted this recipe last week, but I did it a bit late, so perhaps you missed it:

2) Pineapple Cucumber Gazpacho

serves 4-6 "Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to the fresh, cooling soup"

Ingredients

3 cups chopped pineapple 3 cups chopped, seeded and peeled cucumbers 1½ cups pineapple juice 3 Tbsp olive oil 1 Tbsp lime juice 1 jalapeno, halved and seeded salt to taste ½ cup thinly sliced onions (white parts only) 2 Tbsp finely chopped macadamia nuts (optional garnish) 2 Tbsp finely chopped cilantro (optional garnish)

Preparation

1. Put pineapple. cucumber, pineapple juice, oil, lime juice, jalapeno and salt into a blender and puree until smooth. Add green onions, and puree until just combined.

2. Transfer soup to a bowl, cover and chill for at least 2 hours.

3. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Here's another recipe from one of our CSA members! Looks very very tasty:

3) Gallo Pinto

2 servings

Ingredients

1 cup of cooked rice 1 cup of cooked black beans 1 small onion, chopped 1 small chopped red pepper 2 cloves of garlic chopped 1 tbsp oil ¼ cup chopped cilantro

4 Tbsp Salsa Lizano – (or substitute Worchestershire and Tabasco)

Salt and pepper, to taste

How to prepare

1. Fry onion, red pepper, garlic, cilantro in the vegetable oil, about 3 minutes.

2. Pour in the beans and add the sauce, and seasoning. Let it cook for a few minutes, but don’t let it dry out.

3. Pour in the cooked rice and mix it with the beans

Enjoy with:

Sour Cream

Platanos maduros - sliced plantains coated in sugar and fried

Eggs (fried or scrambled)

Happy cooking!

Sarah VanNorstrand

for Lucky Moon Farm

#cucumbers #pickles #gazpacho #blackbeans #rice #cilantro #jalapeno