Tuesday, July 27, 2010

Week 10, July 27th and 30th

Cucumbers are such a treat. Crisp and watery, the perfect refreshment for summer. I generally eat 4 or 5 during harvest. I typically take on the raw food harvest diet during the summer months: (peas), green beans, cucumbers, peppers, melons, tomatoes and the occasional carrot, although field cleaning them is a little trickier.

So your cucumbers are squashed in this bed between the corn/pumpkins and the zucchini/summer squash. Needless to say, it is a little tight, but it helps to shade out the weeds and to make harvesting like a game of twister. Between their green color and the canopy of leaves, they hide well and can make the daily trip to the cucumber patch a little backbreaking. But they are worth it!
I grew 3 kinds of cucumbers this year:
cross country pickling (squat, green) Good for pickling, relish, slicing--a standard pickling type poona kheera (yellow) Good for pickling, relish slicing and cooking--an Asian variety
diva (smooth, slenderer and green) Good for slicing--a specialty seedless, non bitter variety

Thought I would give you an update on that blue ribbon costata romanesca zucchini I've got growing out there! I may need some help bringing that in in the fall!
A few notes on GREEN BEANS:
*They store better unwashed, however be sure to wash them before you eat them. After these heavy rains, they are a bit splattered with dirt.
*I have extra for sale this week! $2/#
*I may have a free PYO row open for this week only, but ask me at pick up.
Yoga and Lunch
Sunday, Aug 7th!
Join shareholders Gabrielle Copeley and Kendall Scott as they lead you through a healthy stretch and meal.
Fliers in the Community Barn--Bring a friend!!!!
This week has flown by! I have found myself several times this year being so thankful for this place. As I go out to take photos for the weekly blog, I tend to be crawling through the plants truly immersed, surrounded by the sound of buzzing bees and healthy plants. Such a movement of activity and life. I was harvesting green beans on Sunday afternoon (a gorgeous day) and could hear the voices of folks in the raspberry patch. I peaked over and saw 2 families there. Babies on backs, toddlers giggling and chasing each other. Milo, the cat, zipping through the berries, his little bell jingling. The ducks playing in their pond. Simon chewing on his favorite bone. And the ruby red berries hanging from the branches. All was right in my world.
This Week's Loot: Carrots, Scallions, cucs, zucs, beets, lettuce, celery, sage and mint, oh yea, and green beans!
Next Weeks' Loot: Lettuce, potatoes, green beans, cucs, zucs...peppers?
Chilled Cucumber Soup (there are TONS of these recipes online, check to see which one you like best!)10 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving. Read More
Viennese Cucumber Salad
Adapted from Gourmet, December 2004
Makes about 4 cups
2 lbs of cucs
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed, you can use dill weed too, just use a bit more
Score cucumbers lengthwise with a fork
and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.
In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool. In a colander drain cucumbers and rinse under cold water.
Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours. (After about two hours cucumber skin will discolor, but there will be no effect on flavor.)

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