|Sungold's coming soon|
Strawberries - Mara des Bois, cucumbers - white wonder, Poona Keera, Delicatesse, Romanesco Zucchini or baby Delicata Squash, Kale - either Tuscan or Red Russian, Swiss Chard, Walla Walla or Mill Creek/red Onions, Yukon Gold Potatoes, Basil and flowers. And Helen was the lucky winner of the first tomatoes of the season. But don't worry, I think everyone will be getting tomatoes soon.
This week's special gift: Eggs and June in a Jar.
June in a Jar
That would be strawberries, rhubarb and roses. My sister says it's good on ice cream. What do I know, I only have toast or pancakes. I usually make this for my family that lives in the snow and send it out near the holidays. Nothing like a little June in December.
This week is the last for kale. Some where there's a kid yelling yeah! The Swiss Chard is ugly, but 10,000 diabolical diabrotica can't be wrong. The lettuce is pristine, and there's not a bug in 10 miles eating it. It's sooo bitter. Good thing the chickens like it.
|Corn coming soon|
Always cut off the two ends of the cukes, that's where most bitterness is. The Poona Keera is an Indian cucumber. Cucumbers originated in India. It's dark yellow to brown, the Delicatesse is white and green, and the White wonder is pale yellow. Cukes are great in salads, salsa, relishes and drinks.
Agua de Pepino (Cucumber Limeade)
1 cucumber, peeled and cut into chunks
Juice of 2-3 limes
Sugar to taste (1/4 c or so is good)
Put cucumber, sugar and lime juice in blender with enough water to reach an inch and a half below the top. Blend well. Strain the pulp out of the mixture and serve over ice.
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, cut into 1/4 inch dice
1 small red onion, cut into 1/4 inch dice
1 small red bell pepper, cut into 1/4 inch dice
1 small cucumber or zucchini, cut into 1/4 inch dice
1 small Granny Smith apple, cut into 1/4 inch dice
1/3 cup raisins
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a heavy medium saucepan, whisk together the stock, cinnamon, ginger, cumin, and turmeric. Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute. Cover the pot tightly, remove from the heat and let stand for 15 minutes.
Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool. Then fluff again, rubbing with your fingers to break up any lumps. Add the carrot, bell pepper, cucumber, onion, apple, currants and toss.
In a small jar with a lid, shake the remaining 1/2 tablespoon olive oil with the lemon juice, salt and pepper until well mixed. Pour over the salad and toss well. Cover and refrigerate for several hours or up to 3 days. Season with additional salt, pepper and lemon juice to taste before serving.
With the cucumbers coming on I made both Bread and Butter and Dill Pickles. If you have a preference, please e-mail me. I would relish your input.
Coming soon: corn, tomatoes, melons, green beans...oh, and if you got the baby delicatas, use them where ever you would use Zukes.