Week 10

Hello again,
Here's what is in your bags this week:

Sweet Corn!
Beets
Cucumbers
Summer Squash
an Ailsa Craig onion (sweet white onion)
garlic (little bulbs this week)
Hot peppers (a variety of types: Small shares have one Hungarian Hotwax and one Chilipeno, Large shares have 1 Poblano, 1 Chilipeno and 2 small Czech black peppers- remember to wear gloves when cutting them!)
Cherry tomatoes
Tomatoes
Red-skin potatoes ("Chieftan" variety)
Eggplant for some people
Cabbage for some people
-again, if you didn't get it this week, you'll be getting it soon!

If you're feeling a bit overwhelmed by cucumbers, check out these recipes. Refrigerator pickles are a great treat, and you don't have to worry about everything that goes into canning, in case you're a hesitant about trying that. You can cut this in half, or whatever fraction works out for the amount of cucumbers you have.

Refrigerator Pickles

7 cups sliced cucumbers

1 cup sliced onions

1 green or red pepper

2 cups sugar

1 cup white vinegar

1 Tablespoon salt

1 Teaspoon celery seed

1 teaspoon mustard seed

May add dill seed, garlic or hot peppers

Combine cucumbers, onions and peppers in a large bowl

And add sugar, vinegar, salt and seeds.

Mix well, cover and refrigerate for 24 hours before ready to eat.

May put in quart jars; keeps 3 months or longer in refrigerator.

Makes 2 quarts, double for a gallon

I posted this last week, but I did it a bit late, so perhaps you missed it:
Pineapple Cucumber Gazpacho serves 4-6
"Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to the fresh, cooling soup"

3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumbers
1 1/2 cups pineapple juice
3 Tbsp olive oil
1 Tbsp lime juice
1 jalapeno, halved and seeded
salt to taste
1/2 cup thinly sliced onions (white parts only)
2 Tbsp finely chopped macadamia nuts (optional garnish)
2 Tbsp finely chopped cilantro (optional garnish)

1) Put pineapple. cucumber, pineapple juice, oil, lime juice, jalapeno and salt into a blender and puree until smooth. Add green onions, and puree until just combined.
2) Transfer soup to a bowl, cover and chill for at least 2 hours.
3) Ladle soup into bowls and garnish with macadamia nuts and cilantro

Happy cooking!

Sarah

PS: here's another recipe from one of our CSA members! Looks very very tasty:

Gallo Pinto

Ingredients (for 2 servings)

1 cup of cooked rice
1 cup of cooked black beans
1 chopped onion (small)
1 small chopped red pepper
2 cloves of garlic chopped
1 tbs oil
¼ cup chopped cilantro
4 Tbs. Salsa Lizano – (can substitute Worcestershire and Tabasco)
Salt and pepper, to taste

How to prepare
1. Fry onion, red pepper, garlic, cilantro in the vegetable oil, about 3 minutes.
2. Pour in the beans and add the sauce, and seasoning. Let it cook for a few minutes, but don’t let it dry out.
3. Pour in the cooked rice and mix it with the beans

Enjoy with:
Sour Cream
Platanos maduros - sliced plantains coated in sugar and fried
Eggs (fried or scrambled )