I expressed some concern over the dozen or so cucumbers in my crisper at home right now, and asked everyone yesterday while we were making shares to give me some suggestions. Here they are, my favourite being a simple sliced cucumber served with salt and vinegar-- Sounds like this is a pretty common way to enjoy them around here: I had no idea! Reaching out for recipes always yields some gems and good tips!
Cucumber Blueberry Smoothie - From Jem
2 cups garden cucumbers peeled, seeded and cut into chunks.
1 cup low fat vanilla yoghurt
1 cup frozen blueberries
1-2 tbls honey or agave nectar
1 tbls lemon juice.
Place all in blender and blend until smooth.
Crispy Cucumbers and Tomatoes in Dill Dressing - From Jem
Makes 6 servings
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Tangy, Refreshing, Salt and Vinegar Cucumbers - Suggested by Trish and Ronnie
ice cold water ( I use the filtered water from my fridge)
1/2 teaspoon salt
Peel and slice the cucumber. Place in a bowl that is large enough to cover the cucumber with the water.
Cover the cucumber with water.
Add a large splash of vinegar, and the salt
Place the bowl in the fridge and let sit at least 15 minutes, preferably 1/2 hour.
Taste the cucumbers and add more vinegar or salt depending on your taste. Marinate a little longer, drain and enjoy.
Easy Tzatziki Recipe - Suggested by Meagan
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar
on top. Bake in the oven until crispy and serve.
It's also pickling season! Check out Meagan's first TapRoot blog post ever about her Summer Pickling last week, as she made friends with our Dill Pickle Pack as well as our new Dilly Bean Pickling Pack (both listed in Add ons/Products under "Preserving Packs". Meagan and I are working on coming up with a few more preserving packs as the season progresses and more produce become available, due to great feedback from members and popular demand!
New to the add on shelf this morning: A kitty! Actually, this kitty (Samson Salad Mix) has been commuting with me to work since last Sunday when Jon and I found him in the salad patch. He was very sick when we found him, but has now had worm and flea treatment and is on antibiotics as well for a nasty respiratory infection. He's doing much better now and is actually a bit of a troublemaker, like all kittens should be!
He is about 4 months old, and though we are already in love with him, Jon and I are not allowed to have cats at the house we rent and so for now he is planned to be an office kitty. There are a lot of mice in the CSA office, so he will have an important job on the farm. The newest addition to the TapRoot Team!
I am also open to the idea of someone adopting him to a loving home-- He is adorable and very very friendly, and loves being around people. However as he was a stray, he comes with a list of ailments and likely also has feline leukemia, so the vet said he may have a short life. It will be a good one-- as, if Teri Jenkins has one weakness in life (I have a lot more than one!), it's orange kitties!
For now, he's content curled up on the shelf next to the Camelina and Canola Oil. :) :)
Another excuse to spend time in the beautiful Annapolis Valley! Our farmstay options include a large home with all amenities, and a rugged cabin. For more information on the properties, an availability calendar and booking information, please refer to our website www.taprootfarms.ca/Farm-stay
The Swallow's Nest offers a family or group a private gateway to winter activities. With cross-country ski trails outside the door, Ski Martock a 35 minute drive away, or a home base to cozy up beside a fire, this beautiful house offers a memorable experience.
The Walden Camp offers more of an adventure for an individual or couple. Enjoy a skate on the pond before settling in beside the woodstove. Embrace winter!
Meagan saw that there were peaches coming in this week's fruit shares, and she told me about this great peach cobbler recipe that she has. I am always looking for ways to cook peaches so that hubby Jon can enjoy them, too (he's allergic to raw stone fruit). Here's Meagan's recipe:
Skillet Fruit Cobbler
4 cups sliced and peeled fruit (Peach/blueberry or peach/raspberry are
definitely the best combinations I've tried)
1 cup sugar
1/4 cup water
1/2 tsp cinnamon
Simmer for ten minutes in an oven safe skillet, remove and keep in a bowl.
1 cup self rising flour (or 1 cup AP flour with 1 1/2 tsp baking
powder and 1/2 tsp salt)
1 cup sugar
1 cup milk
1/4 tsp salt
Melt butter in the skillet, add the rest of the ingredients and stir
until well combined. Carefully place fruit evenly over batter and pour
any remaining syrup over. Bake about 40 minutes or until evenly
browned at 350.
And, while I'm at it, here's one of my favourite things to do with peaches - Barbecue them! Here's a recipe, I don't usually follow one as they are good just straight off the grill with ice cream, but cinnamon sugar butter sounds divine!
Grilled Peaches with Cinnamon Sugar Butter - Bobby Flay