Tag: cucumber

  • CSA 2026 WEEK 38

    From Our Farm

    Eggplant, Japanese

    Peppers, Jalapeno – Tricolor Mix

    Persimmons, Heirloom

    Potatoes, Kennebec

    From Our Partners

    Cucumbers – Watsonia

    Grapes, Muscadine – Watsonia

    Onions, Scallions – Tendwell Farm

    Squash, Spaghetti – Clem’s Organic Garden

    Tomatoes, Heirloom – Clem’s Organic Garden

    Try out this great recipe we found around the web that feature items from your CSA share:

    How to Prepare Spaghetti Squash

    Ingredients:

    • 1 spaghetti squash
    • extra-virgin olive oil
    • sea salt and freshly ground black pepper

    Instructions:

    • Preheat the oven to 400°F.
    • Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
    • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
    • Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

    Tip: If your squash is too hard to cut, soften it slightly in the oven or microwave before slicing it in half.

    Option 1: Roast the squash whole. Prick it all over with a fork and bake at 400°F for 10 minutes to make it easier to cut.

    
Option 2: Microwave the squash. Prick it all over with a fork and microwave in 1-minute bursts until it’s soft enough to cut.

    Then, cut the squash in half and proceed with the recipe!

    Recipe adapted from: https://www.loveandlemons.com/how-to-cook-spaghetti-squash/#wprm-recipe-container-77304

  • CSA 2026 WEEK 29

    From Our Farm

    Basil, Italian

    Okra, Bicolor

    From Our Partners

    Cabbage, Red – Blackwater Farms

    Cucumbers – Watsonia

    Lettuce, Red Leaf – Tendwell Farm

    Mangos – Natasha and Zach

    Peaches, Yellow – Watsonia

    Tomatoes, Heirloom – Watsonia

    Try out this great recipe we found around the web that feature items from your CSA share:

    Tomato Peach Salad with Basil

    Ingredients:

    • 2 cups fresh basil leaves, plus small leaves, for garnish
    • 2 tablespoon extra-virgin olive oil
    • Kosher salt and freshly ground black pepper
    • 4 ripe but firm yellow peaches, cut into wedges
    • 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges
    • 1 tablespoon fresh lemon juice

    Instructions:

    1. Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper. 
    2. Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve.

    Recipe adapted from: https://www.foodnetwork.com/recipes/food-network-kitchen/tomato-peach-salad-with-basil-recipe-2112187

  • CSA 2026 SPRING WEEK 8

    From Our Farm

    Basil, Tulsi

    Cantaloupe Melons

    Cucumbers

    Carrots, Sweet Baby Loose

    Kale, Curly

    Onions, Scallions

    Squash, Baby Mix

    From Our Partners

    Tomatoes, Heirloom – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Cucumber and Melon Salad with Feta

    Ingredients:

    • 1 Cantaloupe melon
    • 1 cucumber (about 10 oz or 300 g)
    • 7 oz feta cheese (about 200 g)
    • 1/3 cup of fresh basil
    • 1/3 cup of fresh mint
    • 2 limes , according to your taste
    • 3 tablespoons olive oil
    • Salt Flakes or Fleur de sel
    • Black pepper

    Instructions:

    1. Cut the melon in half and remove the seeds with a spoon, then in slices and in cubes (without the skin).
    2. Cut the cucumber and feta into cubes. Chop the basil and mint.
    3. Set aside a few leaves for decoration.
    4. Combine melon, cucumber, feta cubes and herbs in a large salad bowl. Pour in the lime juice (adjust the amount to suit your taste) and olive oil.
    5. Finish with a pinch of salt flakes (fleur de sel) and black pepper. Serve chilled as a starter or as a side dish.

    Adapted from: https://lacuisinedegeraldine.fr/en/cucumber-melon-salad-with-feta

  • CSA 2026 SPRING WEEK 5

    From Our Farm

    Beans, Tricolor

    Cucumbers

    Kale, Curly

    Lettuce, Panisse or Red Leaf

    Onions, Scallions

    Parsley

    Potatoes, Kennebec

    Squash, Summer Mix

    From Our Partners

    Blueberries – Blackwater Farms

    Try out these great recipes we found around the web that feature items from your share:

    Blueberry Cucumber Salad

    Ingredients:

    • ⅔ cup sliced almonds
    • 3 tablespoons sugar
    • 8 cups spring greens, baby spinach or your greens of choice
    • salt and pepper
    • 4 baby seedless cucumbers, thinly sliced
    • 4 green onions, thinly sliced
    • 1 cup blueberries
    • ¼ cup finely grated parmesan cheese

    Creamy Balsamic Vinaigrette:

    • ¼ cup balsamic vinegar
    • 1 garlic clove, minced
    • 2 tablespoons heavy cream
    • 2 teaspoons dijon mustard
    • 2 teaspoons honey
    • pinch of salt and pepper
    • ½ cup extra virgin olive oil
    • 2 tablespoons fresh chives

    Instructions:

    1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
    2. In a large bowl, toss the greens with a generous pinch of salt and pepper. Sprinkle on the blueberries, cucumbers, green onions and parmesan cheese. Add the almonds on top. Serve immediately with the balsamic dressing!

    Creamy Balsamic Vinaigrette

    1. Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Stir in the chives. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

    Recipe adapted from: https://www.howsweeteats.com/2020/06/blueberry-summer-salad/

  • CSA 2023 Fall Week 5

    Here’s what’s inside your week 5 CSA share!

    Collard Greens

    Carrot COG

    Nonconformer Cucumbers

    Moringa

    Shishito Peppers

    Fuyu Persimmons

    Purple and White Potatoes

    Watermelon Radishes

    Grape Tomatoes

    We’re knee deep into our fall season with a rainbow of colors, flavors, and nutrition packed into this week’s share. Possibly the most beautiful hue in your box is hidden inside your watermelon radishes. We share a salsa recipe below for those who are ready to gobble them up now. Another option we highly recommend is quick pickling using a simple brine of white or cider vinegar, water, sugar, and salt. What’s awesome about pickling these guys is that they mellow out with age so there’s less spice packed into each crunch. What doesn’t mellow out if the color – your brine will become a gorgeous pink, and the pickles will add a splash of color to your salads, grilled salmon, or veggie burgers. Fun fact for all those gardeners out there: Watermelon radishes contain a compound called isothiocyanate, which is a natural pest repellent. This means that the radish naturally helps keep away weeds and pests!

    In last week’s share we tucked a half dozen eggs and a bulb of galangal into your box. If you have any leftover, the carrot cookie recipe is calling your name! Enjoy this comforting taste of fall.

    Grilled Chicken with Cucumber-Radish Salsa
    Ingredients:

    • 2 tablespoons extra-virgin olive oil, divided
    • ½ teaspoon ground coriander
    • ½ teaspoon salt, divided
    • ½ teaspoon ground pepper, divided
    • 1 pound chicken breasts
    • ½ cup finely diced cucumber
    • ½ cup finely diced radishes
    • ¼ cup finely chopped fresh mint
    • 2 teaspoons rice vinegar

    Instructions:
    Preheat grill to medium-high.

    Combine 1 tablespoon oil, coriander and 1/4 teaspoon each salt and pepper in a small bowl. Brush on chicken.

    Grill the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 8 to 10 minutes total.

    Meanwhile, combine cucumber, radishes, mint and vinegar in a medium bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Serve with the chicken.

    Moringa Smoothie
    Ingredients:

    • 1 cup almond milk
    • 1/2 cup fresh moringa leaves, or 1 tablespoon moringa powder
    • 1 frozen banana or pineapple, chopped

    Instructions:
    Add almond milk, moringa, and frozen banana or pineapple to a high-speed blender.

    Process until the smoothie is smooth and creamy. Serve immediately.

    Carrot Cookies
    Ingredients:

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon freshly grated galangal
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions:
    In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt plus 1 ½ cup oats,1 cup all-purpose flour, ¾ teaspoon baking powder,½ teaspoon baking soda,½ teaspoon ground cinnamon,¼ teaspoon nutmeg,¼ teaspoon ground ginger,⅛ teaspoon ground cloves,½ teaspoon salt.

    In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.

    ½ cup unsalted butter,¼ cup granulated sugar,½ cup packed brown sugar,1 large egg,1 cup shredded carrots,½ teaspoon vanilla,½ cup chopped nuts

    Combine wet ingredients with ddry ingredients and stir until well incorporated.

    Cover bowl with cookie dough and chill for at least 2 hours.

    Preheat oven to 350° F. Line baking sheet with parchment paper.

    Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2″ apart on sheet.

    Bake for 8 to 10 minutes.