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.
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
Combine cucumbers, onions and peppers in a large bowl
And add sugar, vinegar, salt and seeds.
Mix well, cover and refrigerate for 24 hours before ready to eat.
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
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.
Transfer soup to a bowl, cover and chill for at least 2 hours.
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
Fry onion, red pepper, garlic, cilantro in the vegetable oil, about 3 minutes.
Pour in the beans and add the sauce, and seasoning. Let it cook for a few minutes, but don’t let it dry out.
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