Monday, July 18, 2011

HOT, HOT, HOT..........Hot Fun in the Summertime!!!!!

The temperature may be rising, but the corn is coming down from the field every few hours to assure the freshest taste possible. It was great to see all of you this weekend. Thank you.
Mary Jane's coffee cakes will be back for the weekend. We would also love for you to try some of our new cheese spreads and hummus that will be here for the weekend as well. Please all stay cool and hydrated this week.

The C.S.A. for this week is:

4 lbs. Squash
2 Cucumbers
1 Eggplant
1 Cantaloupe
3 Tomatoes
2 White Onions
1 Red Onion
2 Garlic Bulbs
1 bunch of Zinnias

Recipe of the Week!

Viennese Cucumber Salad

Makes about 4 cups

2 large seedless cucumbers (about 2 pounds)
1 tablespoon salt
1/3 cup white-wine vinegar
1/4 cup water
2 teaspoons sugar
1 garlic clove, forced through a garlic press
1 teaspoon dill seed

Score cucumbers lengthwise with a fork and slice thin, preferably with slicing disk of a food processor. In a large bowl toss cucumbers with salt and let stand 1 hour.

In a small saucepan bring vinegar and water to a boil with sugar, garlic, and dill seed, stirring until sugar is dissolved, and let dressing cool. In a colander drain cucumbers and rinse under cold water.

Drain cucumbers well, squeezing out excess liquid. In a bowl combine cucumbers with dressing and marinate, covered and chilled, at least 1 hour and up to 6 hours.

Have a Great Week!


  1. It's too hot to cook the recent zucchini bounty from the CSA, but this salad from Bon Appetit is great:

    My tweaks to this include:

    Shaving the zucchini down to the seed pod and throwing the seed pod away. This helps to reduce the liquid generated by the zucchini.
    Use about half of the dressing here OR serve the dressing on the side.
    Shred some leftover grilled chicken or fish into a serving for a nice lunch salad.

  2. Thanks Cassandra, that sounds delightful!