In the share this week:
1 lb slicer cucumbers
2 lbs summer squash
1 quart pickling cucumbers
1 head green cabbage
1 lb kohlrabi
1 bunch red long onions
1 bunch sweet basil
1 bag salad mix
Thoughts from Farmer Anna:
It's definitely cucumber week!! We have lots of these cool and refreshing babies for your shares this week. They have been great chopped up into my salads lately. I also recently made a cold noodle salad with peanut sauce that included a hefty dose of chopped cucumber. It was so delicious and perfect for these hot summer days. Here's that recipe if you'd like to try it:
The summer squash are also coming on strong right now, so you'll get 2 lbs of these in your share. We are enjoying these sauteed along with onions. I like the idea of combining in your cabbage in something like this recipe:
It was not the best year for our brassica (cabbage family) crops, but these little cabbages are still looking pretty good this week and I'm happy to have enough to give them. We decided to harvest out the rest of the kohlrabi as well even though they are on the smaller side (they won't really grow more at this point). The kohlrabi aren't going to win any beauty contests but they are delicious! If you haven't cooked with these yet, you simply peel them, then prep however you like. My favorite way is to chop into 1 inch pieces and coat with oil and salt and then roast. They would also be a great addition to the cold noodle recipe above!
If you want to do a little pickling with some of your cucumbers, here's a link to a recipe for quick pickling with lots of ideas for flavor variations. It's great to have some easy pickles in your fridge to add flavor to all sorts of dishes (they aren't just for sandwiches!).
I was able to take a bit of time off during our CSA break last week and its was great! Our two girls were away at their first overnight summer camp, so we took our oldest and his friend kayaking on the 4th of July. It was a perfect day and great river conditions! We even made sure to get a picture of Steve and I :) We also took an afternoon with the crew to do a bunch of food preservation: kimchi with leftover napa cabbage, turnips and onion, pickled cucumbers and garlic scapes and pickled beets! I'm not quite ready to fully commit to getting into farm canned goods to sell, but it is fun to see what kinds of delicious combinations we can come up with!
Hope you all have a great week!
