Newsletter for July 23 – July 29 (Cucumber Salad, Creamy Cucumber Soup)

We have corn at last this week, as well as more blueberries, lettuce, basil, and cucumbers. This would be a great week to try a refreshing cucumber salad, with or without fresh basil. We probably won’t have enough beans or zucchini to give out this week – the heat cooked one of the bean fields, and the zucchini has slowed down for the moment – but both of these items will be back. Peppers will be here soon too, as well as cilantro and, in a few weeks, tomatoes!

Small Shares:

1 pint blueberries (can be replaced with PYO voucher) ($4.50)

6 ears corn ($3.50)

1 head lettuce ($2)

2 cucumbers ($1.40)

1 bunch basil (or 1 extra cucumber) ($0.60 – $1.50)

Choose 3 options: ($9)

Cabbage

$3 PYO voucher

1.5 lbs. summer squash

1 large bunch kale

1 lb. pickling cucumbers (possibly)

1 extra head of lettuce

Surprise option (may be: beets, turnips, large bunch of basil, or chard)

Total retail value: $21 – $21.90

arge Shares:

2 pints blueberries (can be replaced with PYO vouchers) ($9)

8 ears corn ($4.65)

1 head lettuce ($2)

2 cucumbers ($1.40)

1 bunch basil (or 1 extra cucumber) ($0.6 -$1.50)

1 bunch radishes (or 1 extra head lettuce) ($2)

Choose 4 options: ($12)

Cabbage

$3 PYO voucher

1.5 lbs. summer squash

1 large bunch kale

1 lb. pickling cucumbers (possibly)

1 extra head of lettuce

Surprise option (may be: beets, turnips, large bunch of basil, or chard)

Total retail value: $31.65 – $32.55

ingle Shares:

1 pint blueberries (can be replaced with PYO voucher) ($4.50)

4 ears corn ($2.40)

1 head lettuce ($2)

1 cucumber ($0.60)

1 bunch basil (or 1 extra cucumber) ($0.60-$1.50)

Choose 2 options: ($6)

Cabbage

$3 PYO voucher

1.5 lbs. summer squash

1 large bunch kale

1 lb. pickling cucumbers (possibly)

1 extra head of lettuce

Surprise option (may be: beets, turnips, large bunch of basil, or chard)

Total retail value: $16.10 – $17

Bread and Eggs

This week the bread is Red Hen’s Crossett Hill Round, a large and hearty bread made entirely with local wheat and rye. It’s especially good with sharp cheese. This is also an egg week.

Berry picking

Strawberry picking is over, but there is still great blueberry picking, and there will be for a while. The summer raspberries have slowed down but are still available to pick, and we will have more raspberry picking in the fall. There is a $3 PYO voucher available as an option this week, and you are welcome to ask to replace the picked berries with more vouchers so you can pick your own! It doesn’t take long at all to pick a pint, or even a quart, and now that the days have cooled off and there aren’t quite so many mosquitos, the picking is much more enjoyable!

urprise options

It’s not always possible to predict what we will have from day to day, and if we will have enough of certain items to give to everyone. This week, for instance, I’m not sure if there will be enough pickling cukes, chard, beets, and turnips. That having been said, I will do my best to make sure at least two of these are available as options every pick-up day. There might be other “surprise” options as well. If you have your heart set on something and you don’t see it out, please feel free to ask – I won’t always be able to get it for you, but sometimes I will!

Cucumbers

The key to a good cucumber salad is to make it (or at least dress it) right before serving. If you do this there is no need to mess around salting or draining your cucumbers. Just toss a couple peeled and sliced cukes with about 1 tbsp. rice vinegar mixed with half a teaspoon sugar. You can add torn basil or fresh dill if you’d like, and then season with salt and pepper and serve. It’s the easiest and most refreshing salad imaginable.

Creamy Cucumber Soup

If you have a bit of time on your hands and want to try something different with your cucumbers, here’s a great soup from the Eating Well website. I think it’s especially good chilled.

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup low-fat plain yogurt

Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

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