This is the week the cucumbers took over! Every time I go into the high tunnel there seem to be countless more that NEED to be picked, it is getting ridiculous…. So yes it’s time for cucumber salad! I am including my favorite current recipe, but sliced and salted with rice vinegar and olive oil alone is always delicious too. And remember that you can in fact cook your cukes. Slice them, seed them, and toss them into a stir fry at the end for a nice refreshing addition.
Also this week we have beans! Beans are always challenging for me, I get a decent first set from the small plastic tunnel but after that successions always succumb to mildews as they can’t handle the high humidity in there. This year we planted a couple sets outside to see how they do…. Meanwhile enjoy these as they may be all we get. The celery is sizing up, the broccoli is coming on strong, and the kale is downright epic this summer. Next week we should have carrots and cauliflower, and the tomatoes aren’t far behind. The zucchini are behaving downright strangely but I think that by next week we should have plenty. Must be August coming on…..
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Salad Mix Salad Mix
Kale Baby Bok Choi
Red Cabbage Kohlrabi
Kohlrabi Herb - Basil
Herbs – Basil, Oregano
Asian Cucumber Salad
2 cucumbers - halved lengthwise and sliced
thinly sliced red onion
2 teaspoons salt
1/2 cup rice vinegar
1/4 cup white sugar (I use less)
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 tablespoon sesame seeds
2 fresh chile peppers, sliced (optional)
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1-2 hours.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Nicoise Style Tuna Salad with White Beans and Olives
½ - ¾ pound green beans, trimmed and snapped in half
Salad greens, shredded
1 (12 ounce) can solid white albacore tuna, drained
1 (16 ounce) can Great Northern beans, drained and rinsed
1 (2.25 ounce) can sliced black olives, drained
1/4 medium red onion, thinly sliced
1 teaspoon dried oregano (or 1 tbsp fresh, chopped)
6 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon finely grated lemon zest
Salt and ground black pepper, to taste
4 large hard-cooked eggs, peeled and quartered
Place green beans, 1/3 cup water and a large pinch of salt in a medium skillet. Cover, turn heat on high, and bring water to boil. Once beans start to steam, set timer and cook until tender-crisp, about 5 minutes. (Because the beans cook in such a small amount of water, make sure not to let the skillet run dry.) Immediately run them under cold water to cool.
Mix tuna, white beans, olives and onion in a medium bowl. Whisk together oregano, oil, lemon juice and zest in a medium bowl, then pour over the salad and gently stir to combine.
Adjust seasonings to taste. Arrange a portion of salad greens, green beans, tuna-bean salad and eggs on each of 4 plates.