|Our Tine Weeder|
It was nice to see some members last week who came out picking peas. But I know a lot of members still haven't been out. Please know you are welcome and I'd be happy to show you the sights. Got kids, maybe they'd like to see the pigs or give Peanut, the milk cow, a leaf of hay? If you are in the neighborhood, stop on by. Sunday's are typically good as we are almost always around.
I hope you've been enjoying the "early season" veggies (hard to believe I'm saying that at the end of July). I saw some cherry tomatoes turning in the high tunnel a couple days ago and melons starting to swell on the vine. Over the next couple of week, expect to start making a transition to high season as corn, tomatoes, and peppers begin to ripen.
In the box:
Red or Green Leaf Lettuce
Green Beans: Most of these are a variety called Grenoble I really like because of their dark color and waxy texture.
Pattypan or Staightneck Summer Sqaush
Sweet Onion: A variety called Ailsa Craig
Simple Cucumber Salad
Simply in Season (page 100)
So many of us (myself included) always reach for vinegar and salt when preparing cucumbers for the table, but, with so many now coming in, here's a creamy version which will use a few things from the box
3 cups cucumbers, thinly sliced
1/2 cup sweet onion, thinly sliced
3/4 cup plain yogurt
1-2 tablespoons fresh dill weed (chopped)
Place cucumbers and onion in a large bowl and sprinkle with 1 teaspoon salt. Let stand one hour. Drain. Add yogurt and dill and serve.