Tag: fuyu persimmons

  • 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.

  • CSA 2023 Fall Week 2

    This week’s share includes:

    Nonconformer Cucumbers

    Scuppernong Grapes (WAT)

    Parsnips (COG)

    Shishito Peppers

    Fuyu Persimmons

    Spring Mix

    Butternut Squash (WAT)

    Slicer Tomatoes (NSOF)

    We aren’t the only ones inspired by this gorgeous fall weather. Our customer Sooz Main shared her recipe for pumpkin stew that will warm your body and soul. If you have an extra pumpkin from a previous week, it’s time to use it! Or, grab the butternut squash tucked inside this week’s box and substitute.  What makes this recipe even more awesome is that it includes a homemade Berbere spice blend. If you love Ethiopian food, this distinctive flavor will be familiar. It’s versatile and gives depth to everything. Put a few shakes on roasted veggies, in sauces and soups, or lather it on a rub for grilled meats.

    Parsnips also make an appearance this week! Parsnips kinda look like funny white carrots. Of course, you could eat them raw, but cooking brings out their sweetness and woody texture. Prep them like carrots. Peel if desired. Cut off the narrow end first, then quarter the wide end lengthwise. Cut out and remove the fibrous core, if needed (sometimes the core isn’t very hard so this step is unnecessary). What happens when you eat parsnips? You nourish your body with loads of fiber, vitamin C, folate, and manganese. A note: Parsnips will discolor if cut and stored over an hour or two. To minimize browning of cut parsnips, refrigerate in water with a squeeze of lemon juice.

    Ethiopian Pumpkin (or Squash) & Lentil Stew

    Thank you to our customer Sooz Main for sharing this hearty recipe with us!

    Ingredients:

    • 1 onion, chopped
    • 1” fresh ginger, peeled & minced
    • 1” fresh turmeric, peeled & minced
    • 3 garlic cloves, peeled & minced
    • 1-2 T berbere (see below)
    • 1 bay leaf
    • 3 T tomato paste
    • 1 cup French green lentils, soaked for a day & drained
    • 1-2 t pink Himalayan salt
    • 1½ t fresh oregano, chopped (or ½ t dried)
    • 1½ t fresh rosemary, chopped (or ½ t dried)
    • ½ t dried thyme (or 1½ t fresh, chopped)
    • 1 small pumpkin or butternut squash (about 2 pounds) peeled & cut in ½” dice (about 7-8 cups)*
    • 3-4 cups broth

    Instructions:

    Cook onion in a large, covered nonstick pot over medium heat until browned and soft.

    Add garlic, turmeric, and ginger — cook until fragrant, stirring and adding water if needed to prevent sticking. Add berbere and bay leaf, stirring to combine. Add a bit more water if needed and cook for a minute or two. Add tomato paste, stir to combine and cook for a few minutes.

    Next add lentils, salt and herbs. Stir to combine. Add pumpkin and stir well. Pour in broth to just cover everything and bring to a boil.

    Cover, reduce heat and simmer for 30 min. Cook another 5-10 min with the lid off to thicken up, if desired.

    Remove bay leaf. Serve with fresh squeezed lemon & fresh herbs to garnish. Pair with a leafy green salad for a perfectly balanced meal.

    *You could substitute any winter squash you like for the pumpkin. Kabocha, red kuri, buttercup, hubbard, or butternut would all be great. I used seminole pumpkin from Frog Song Organics my local organic farm. It’s outstanding.

    For a different consistency, chop some of the pumpkin smaller so it cooks faster & falls apart, thickening the stew.

    Berbere Spice Blend:

    • 2 T paprika
    • 1 T smoked paprika
    • ½ T cayenne
    • 1 t coriander
    • 1 t cumin
    • 1 t fenugreek
    • ½ t black pepper
    • ½ t cardamom
    • ½ t nutmeg
    • ½ t ginger
    • ½ t cinnamon
    • ½ t turmeric
    • ½ t garlic
    • ½ t onion
    • ¼ t cloves
    • ¼ t allspice

    Use powdered spices. Mix well. Fits in a 4oz jar.

    Butternut Squash Curry

    Ingredients:

    • 2 red onions, minced
    • 1/4 cup ghee or unsalted butter
    • 4 cloves garlic, chopped
    • 1 tablespoon berbere spice mix
    • 1/4 teaspoon cardamom (optional)
    • 1/4 teaspoon fenugreek (optional)
    • 2 pounds butternut squash, peeled, seeded and cut into chunks
    • 2 cups chicken or vegetable stock
    • Salt to taste

    Instructions:

    Add the onions to a large, heavy pot and turn the heat to medium-high. As they heat up, keep an eye on the onions, stirring them frequently so they don’t stick. You want to sweat them without oil at this point. When they’ve lost some moisture and are wilting, now add the butter and start sautéing them. Cook over medium heat for about 5 minutes, stirring often.

    Add all the remaining ingredients except the stock, mix well and cook for about 5 minutes, again stirring often. Pour in the stock, bring it to a simmer and add salt to taste. Simmer, uncovered, until the squash is tender.

    Parsnip-Onion Tarte Tatin

    Ingredients:

    • 2 tablespoons olive oil
    • 1 large yellow onion, cut into ¼-inch rounds and separated into rings
    • 3 sprigs thyme
    • ½ teaspoon sugar
    • Salt and pepper
    • 3 medium parsnips, peeled and cut into ⅛-inch rounds
    • All-purpose flour, for work surface
    • 1 sheet frozen puff pastry, thawed

    Instructions:

    • Preheat oven to 400 degrees. In a 10-inch ovenproof skillet, heat oil over medium-high. Add onion, thyme, and sugar and cook until onion is softened, about 8 minutes; season with salt and pepper. Reduce heat to medium and spread onions evenly in pan. Add parsnips in an even layer, cover, and cook until almost tender, 8 minutes.
    • On a lightly floured work surface, trim pastry into a 10-inch round. Top parsnips with pastry. Bake until pastry is puffed and golden, 20 minutes. Let cool on a wire rack, 10 minutes, then invert.

     

  • CSA 2023 Fall Week 1

    This week’s share includes:

    Nonconformer Cucumbers

    Fennel (NSOF)

    Curly or Lacinato Kale

    Sweet Habanero Peppers

    Fuyu Persimmons

    Watermelon Radishes (COG)

    Roselle

    Purple and White Potato Mix

    Cherry Tomatoes (WAT)

    Welcome to your fall share! Week one brings us a diverse mix of fruits and veggies, including our first fennel of the season from partner New Sprout Organic Farms up in Appalachia. We’ve just made our final trip of the year to North Carolina. Now that the extreme heat of summer is behind us, we’ll have more variety to offer from our own farm.

    The arrival of fall brings us great news on the personnel front too! We’re happy to report the safe arrival of our seasonal guest worker crew. Each year they come from Mexico to plant, maintain, and harvest crops during our peak growing season of October-June. This highly skilled team is authorized to work on the H2A visa which is especially for agricultural work. This program requires a lot of paperwork, expense and hassle, but every year it has been worth the effort to host these reliable, hardworking, and high quality folks who do amazing work to grow organic food for our community. Bienvendios!

    We hope you enjoy this week’s recipes, all inspired by your share. We love seeing our own kitchen magic! Please tag us on IG @frogsongcsa and show us how you’re loving our tasty, fresh fruits and veggies!

    Fennel/Potato Au Gratin – adapted from oliveandmango.com

    Ingredients:

    • 1-2 large bulbs fennel, stalks removed, halved lengthwise, and cut into ½ wedges
    • 3-4 medium sized potatoes, thinly sliced (white, purple, or red)
    • 2 cups heavy cream
    • 3 garlic cloves, peeled and chopped
    • ½-1 teaspoon chopped rosemary
    • ¼ teaspoon crushed red pepper
    • 1½ cups finely grated Parmesan, divided
    • Salt and freshly ground black pepper, to taste
    • 4 tablespoons unsalted butter, cubed
    • ¼ cup bread crumbs

    Instructions:

    • Heat oven to 425°F. Place fennel and potatoes in a medium size 3-qt casserole dish, sprinkle rosemary, garlic, chili flakes, salt and pepper to taste and 1 cup of the Parmesan. Pour cream and toss everything to combine. Dot with butter. Cover dish with foil; bake for 60 minutes.
    • Uncover baking dish; combine remaining Parmesan and bread crumbs and sprinkle over top and until golden and bubbling and fennel is tender about 20-30 more minutes. Allow to cool a few minutes then serve and enjoy. Garnish with rosemary and, if desired, the snipped reserved fennel fronds.

    Quick Pickled Watermelon Radishes

    Ingredients:

    • 1/2 cup rice vinegar (120ml)
    • 1/2 cup water (120ml)
    • 1 1/2 teaspoons kosher salt
    • 1 tablespoon granulated sugar (13g)
    • 1-quart watermelon radishes, peeled and sliced thinly crosswise

    Instructions:

    • In a medium bowl, whisk together the vinegar, water, salt, and sugar until sugar and salt are fully dissolved.
    • Add the radishes and toss to coat.
    • Lay a clean paper towel on the surface to keep the radishes submerged. Let marinate for at least 15 minutes before serving.
    • Pickled radishes can be packed into a jar with their brine and refrigerated for up to 2 weeks.

    Habanero-Jalapeno Chili

    Ingredients:

    • ½ pound FSO bacon
    • 1 pound ground pork
    • 1 pound ground beef
    • 1 green bell pepper, diced
    • 1 yellow onion, diced
    • 6 jalapeno peppers, seeded and chopped
    • 6 habanero peppers, seeded and chopped
    • 1 pint cherry tomatoes
    • 1 pound kidney beans (cooked)
    • 2 cloves garlic, minced
    • 1 ½ tablespoons ground cumin
    • 1 tablespoon crushed red pepper flakes
    • 3 tablespoons chili powder
    • 1 (28 ounce) can crushed tomatoes
    • 2 (16 ounce) cans whole peeled tomatoes, drained
    • 1 (12 fluid ounce) can beer
    • 3 ounces tomato paste
    • 1 ounce chili paste
    • 2 cups water

    Instructions:

    • Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.
    • Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, garlic, cumin, red pepper flakes, chili powder, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.
    • Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.

  • CSA 2023 Summer Week 12

     

    Baby Beets (COG)

    Bok Choy (OAF) – THUR/SAT

    Muscadine Grapes contain seeds (WAT)

    Curly Green Kale (COG) – THUR/SAT

    Green or Red Leaf Lettuce (NSOF)

    Moringa – WEDNESDAY

    Shishito Peppers

    Fuyu Persimmons

    Sweet Potato Greens – WEDNESDAY

    Yam Fingerling Sweet Potatoes

    Salad Tomatoes (NSOF)

    And just like that, it’s fall! Well, almost. We’re still a few months away from sweater weather, but we’re feeling the cozy vibes and inspired to turn on the oven. The Fuyu persimmon crumble recipe we share this week will give you your fall fix by filling your house with the wonderful, comforting smells of cinnamon and nutmeg. A word about those Fuyus in this week’s share: They’re a non-astringent variety, which means they don’t have tannins you get with other types. In other words, enjoy them when they’re firm or soft without a bitter mouth feel afterwards. What’s especially cool is that there isn’t a core so you can eat it (or use it) like an apple without throwing out anything. They’re perfect on charcuterie boards, in salads, or baked into desserts.

    We love seeing the kitchen magic you’re sending us on social (@frogsongcsa), and our friends at Urban Harvest want to see your recipes too! They’re publishing an e-cookbook, Rooted in Sunshine: Exploring the Vibrant World of Florida’s Heirloom Veggies, that uses Florida heirloom vegetables as a primary ingredient. They want to know how you’ve adapted recipes to include native veggies/fruit. As a thank you for your contribution, you’ll be entered into a raffle for a chance to win some amazing prizes. Deadline is September 30. Learn more and get involved here, and keep the recipes and photos coming our way!

    Honey Beet Bread

    Ingredients:

    • 2 packages active dry yeast
    • 1-1/2 cups warm water
    • 2 tablespoons honey
    • 1-1/2 cups grated uncooked fresh beets, squeezed dry
    • 1 cup warm milk
    • 2 tablespoons butter, softened
    • 2-1/2 teaspoons salt
    • 6-7 cups all-purpose flour

    Instructions:

    In a large bowl, dissolve yeast in warm water. Add honey; let stand for 5 minutes. Add beets, milk, butter, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes.

    Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.

    Bake at 350° until top begins to brown, 30-35 minutes. Remove from pans to wire racks to cool.

    Sweet Potato Bread

    Ingredients:

    • 1 cup FSO cane syrup (can substitute sugar or honey)
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 ¾ cups sifted all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅓ cup water
    • 1 cup cooked and mashed sweet potatoes
    • ½ cup chopped pecans

    Instructions:

    • Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan.
    • Combine FSO cane syrup and oil in a large bowl; beat well. Add eggs and beat until well combined. Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts. Pour batter into the prepared loaf pan.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

    Fuyu Persimmon Crumble

    Ingredients:

    Persimmon Filling

    • 1 lb fuyu persimmons sliced into 1 inch pieces
    • 1 tsp lemon juice
    • 2 tbsp granulated sugar
    • 2 tbsp light brown sugar
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground cloves
    • 1 tsp corn starch
    • ¼ tsp salt

    Crumble Topping

    • 1 cup all-purpose flour
    • ½ cup rolled oats
    • ¼ cup light brown sugar
    • ¾ tsp baking powder
    • ½ cup unsalted butter melted
    • ¼ tsp salt

    Instructions:

    • Preheat oven to 350 degrees F.
    • Combine all the ingredients for the persimmon filling into a bowl. Mix and spoon the filling into a small baking dish. Make sure the persimmons are evenly coated in the sugars and spices.
    • In a separate bowl, combine all the ingredients for the crumble. Mix until it comes together. Spoon the crumble on top of the persimmon filling.
    • Bake for 25-30 minutes until the crumble is golden brown.
    • Top with a scoop of vanilla ice cream and serve!

  • CSA Fall 2022- Week 1


    Welcome to your Fall CSA share. In your first fall share you will receive the following-

    From Frog Song Organics-

    • Roselle
    • Spring Mix
    • Fuyu Persimmons (non-astringent)

    From our Partner Farms-

    • Cucumbers – New Sprout Organic Farms
    • Fennel- New Sprout Organic Farms
    • Curly Kale- New Sprout Organic Farms
    • Salad Tomatoes- New Sprout Organic Farms
    • Spaghetti Squash- Clem’s Organic Garden
    • Green Butter Lettuce- Organic Aqua Fresh

    Roselle Citrus Punch

    Ingredients
    • 8 cups of water
    • 1 pint of Roselle
    • 1 piece of ginger, about one inch, roughly chopped
    • 1/4 cup of cane sugar, cane syrup, honey or any sweetener of choice (more or less to taste)
    • Juice from 1 lime
    • Juice from 1/2 orange
    • Dash of cinnamon (optional)
    Directions
    • Remove the calyces petals from the seed pod. Discard pod.
    • Make simple syrup- bring water and sweetener to a boil, stirring frequently. Turn down to a simmer.
    • Add roselle and ginger. Bring back to a low boil for 10 minutes. Return to a simmer for approx 10 more minutes or until a deep red color. Remove from heat and cool to room temperature.
    • Using a citrus juicer (or squeeze by hand), add lime and orange juice, stirring well. Add cinnamon and stir. Using a strainer, strain liquid into a pitcher. Discard pulp. Chill before serving, serve with a lime wedge and/or cinnamon stick.

    Notes- You can use a instapot and pressure cook the first 4 ingredients for 10 minutes. Follow the rest of the recipe. A crockpot would work as well; cook first 4 ingredients on high for 4 hours. Finish with fresh citrus.

    Add club soda or your favorite spirit to make this a refreshing cocktail.

    Baked Spaghetti Squash Fritters- Eating Well

    Ingredients
    • 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
    • 2 tablespoons olive oil, divided
    • ½ cup grated yellow onion 
    • 1 large egg, separated
    • ¼ teaspoon baking powder
    • ¼ teaspoon coarsely ground pepper
    • ⅛ teaspoon salt
    • ¾ cup thinly sliced scallions, divided
    • ½ cup shredded cheese
    • ¼ cup sour cream
    • 3 slices bacon, cooked and crumbled- optional
    Direction
    • Preheat oven to 400 degrees F. Arrange squash halves, cut-sides down, on a large rimmed baking sheet lined with parchment paper. Bake until very tender when pierced with a fork, about 50 minutes. Remove from oven; let cool slightly, about 10 minutes. (Alternatively, place squash halves, cut-sides down, in a microwavable baking dish. Pierce the squash shells with a fork. Add 1/2 to 3/4 inch of water to the dish. Cover and microwave on High until the squash is tender when pierced with a fork, 10 to 15 minutes.)
    • Using a fork, scrape out the squash flesh (spaghetti-like strands) to equal 3 packed cups.
    • Line a rimmed baking sheet with parchment paper; brush with 1 tablespoon oil and set aside. Working in batches, place the squash strands and onion in the center of a clean towel; squeeze firmly over the sink to remove as much liquid as possible. Combine the squeezed squash mixture, egg yolk, baking powder, pepper, salt and 1/2 cup scallions in a large bowl. Whisk egg white in a small bowl until frothy; stir into the squash mixture.
    • Scoop about 3 tablespoonfuls of the squash mixture into a mound on the prepared baking sheet; flatten into a 3-inch round using a spatula. Repeat the process with the remaining squash mixture, making 8 fritters total spaced 2 inches apart.
    • Brush the tops of the fritters evenly with the remaining 1 tablespoon oil. Bake until crisp and golden, 10 to 12 minutes per side. Remove from the oven. Sprinkle the fritters evenly with cheese. Continue baking until the cheese melts, about 2 minutes.
    • Optional- Top the fritters evenly with sour cream, crumbled bacon and the remaining 1/4 cup scallions.

    White Bean and Sausage Ragout with Tomatoes, Kale, and Zucchini- adapted from CookingLight’s Farm to Table cookbook

    Ingredients
    • 1 Tbsp olive oil
    • 1/2 cup of chopped onion
    • 1/4 (4 ounces) of Frog Song Italian Sausage link, cut into 1/2 inches slices
    • 1 bunch of kale, stems removed, leaves chopped
    • 1/2 cup water
    • 2 cans or organic cannellini beans, or other white beans, drained and rinsed
    • 1 pint of salad tomatoes, quartered.
    Directions
    • Heat oil in a large skillet over medium-high heat. Sauté onions and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Serve immediately.

    Sweet-and-Sour Cucumber Salad- The Nimble Cook by Ronna Welsh

    • 2 cups of thinly sliced cucumbers
    • 1 cup very thinly sliced onion
    • 1 cup of thinly sliced celery
    • 1 tsp coarse salt
    • 1/2 cup distilled white vinegar
    • 2 tsp sugar
    • 2 tsp whole-grain mustard (most mustards will work)
    • 1/4 cup coarsely chopped fresh herbs of choice
    Directions
    • Toss the cucumbers, onion, and celery with the salt and let sit for 30 minutes to soften and season; they will release a good amount of water.
    • In a medium bowl, mix the vinegar, mustard, and sugar together. Drain the vegetables and add the dressing. Add the herbs, toss well, and taste for salt. Serve, or store in the fridge for 3 days.