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!
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!
Last night Nathan and I were both were home later than usual, then we still had to do the chicken and sheep chores (we have 300 free range chickens and 40 sheep, including lambs). After, we both didn't feel like making supper, or we didn't have the inspiration. I had brought home my share and so we had asparagus and beet greens and decided to make the quickest of meals, a veggie stir fry with noodles.
Super quick stir fry with noodles:
I started with garlic and an onion, chopped them both up and added them to a pan with some olive oil. When those were sautéed, I added a bunch of sliced mushrooms, the beet parts of the beet greens, a whole leek sliced thin and a sliced carrot. You could pretty much put anything in here that needs a few minutes to cook. After those were almost cooked through, I added the asparagus (cut into inch long pieces), and after a few more minutes added the greens part of the beet greens, as well as some left over chopped Asian greens. I added Tamari and a little hot sauce. While this was going on I had made some wild rice noodles (I would have made rice, if I didn't have noodles).
To make it extra delicious I put the noodles in the bowls and added butter and grated cheddar before the cooked veggies. Cheese seems like kind of a strange addition, but it's really good, trust me.
We had enough for lunches the next day and went to bed with some fresh veggies in our bellies.