Week #10 8/2 & 5

This week your basket contains: zucchini, cucumber, RED ONIONS, carrots, tomatoes and/or cherry tomatoes, parsley, dill and salad mix (lettuce and cabbage).

Farming the way we do, with the need to fill baskets every week, timing is everything.  Over the past 26 years we have developed a seeding and planting calendar that works pretty well most years (assuming we stick to it!).  As I am sure you know, July was uncommonly cool and dry and that has put us off our timing.  Peas have finished, and usually we would have beans coming on to take their place.  While the beans look good and have blossoms, they are still a couple of weeks out.  We have also hit a bit of a lettuce gap.  However, we had some lettuce and some cabbage (not enough to give either alone) and that allowed us to make a nice salad mix for you. (Remember that the mix is not table ready and should be washed prior to serving).  The mix is more like a winter mix and would be perfect with this dressing, or wilted with a warm dressing as in the second recipe.


2 Tbs lemon juice (or rice vinegar)

2 Tbs Soy sauce or tamari

2 Tbs Olive oil

Whisk all the ingredients together and dress greens.  The longer the heartier greens marinate the more tender they become.


¼ c. water

¼ c. tamari

2 Tbs. rice vinegar

2 Tbs. mirin (rice wine)

1 Tbs. dark sesame oil

1 tsp. vegetable oil

1 clove garlic, minced

6 c. mixed Asian greens

1 mango, pitted, peeled, julienned

¼ red onion, thinly sliced

Toasted sesame seeds

Whisk together water, tamari, vinegar, mirin, and sesame oil in a small bowl. Set aside.  Heat vegetable oil in medium saucepan over medium heat.  Cook garlic 1 minute.  Add vinegar mixture; heat 2 minutes.  Toss greens, mango and onion in a large serving bowl.  Pour warm dressing over salad; sprinkle with toasted sesame seeds to taste.  To toast sesame seeds, heat seeds in a small dry pan, stirring often, until lightly browned.  Immediately remove seeds from pan to stop cooking.  From Fooday adapted from Chef Suzy Crofton of Crofton on Wells.

Cucurbits (cucumber and squash) have loved the weather.  This is a great way to use your cukes and always have a healthy snack on hand.


2 unwaxed or peeled cucumbers

1 small onion

1 clove garlic, minced

1 Tb fresh dill or 1 ½ tsp. dill seed

1 cup hot water

1 Tb salt

2 Tb honey

3 Tb cider vinegar

Slice each cucumber lengthwise into 8 sticks.  Slice onion into rings.  Alternate layers of cucumber and onion in a broad non-metal dish.  Scatter dill and garlic on top.  Mix water with honey and salt to dissolve; add vinegar and pour this brine over the cucumbers.  Cover and refrigerate at least 6 hours before using.

NOTE:  When ready to replenish the pickle container, add 1 Tb vinegar and 1 rounded tsp of honey to the brine and add more sliced cucumber and onion as needed.  Prepare a fresh solution after 2 or 3 batches have been made.  From American Wholefoods Cuisine by Nikki and David Goldberg

HOT PEPPERS will be ready soon.  We only put these in your basket if you have asked for them.  If you were on the hot pepper list last year, we still have a record of that and will be sending them along to you as we can throughout the summer and fall.  IF YOU WANT TO BE ADDED TO THE LIST just email and we will add you.

FLOWERS ARE GOING CRAZY!  While we love the way the gardens look with beds of gorgeous flowers in bloom, we would like to share the beauty with you.  Polly will put together an amazing bouquet for you for only $7.  If you order 3 bouquets in a week they are only $18.  Why not fill your house with the beauty of summer!