This week your basket contains:  kale (half shares), broccoli (full shares), zucchini, cucumbers, snow peas, TOMATOES OR CHERRY TOMATOES, BASIL, garlic, and carrots. 

Heat does funny things in the garden.  Some crops just give up the ghost while others kick into high gear.  Zukes, cukes, and tomatoes are loving it; broccoli and greens not so much.  In the abstract, peas don’t like a lot of heat, but they did quite well for us today.  In addition to the quick pickle recipe from last week, here are a few recipes to help with the cucumbers and squash.

TZADZIKI

WHAT TO DO WITH ALL THOSE CUCUMBERS?  Make tzadziki, of course!  Simply grate whole cucumbers, lightly salt and set aside for 20  minutes.  Drain off the liquid that accumulates, squeeze in a few cloves of garlic and stir in some yogurt and/or sour cream (we find it best to use a 50/50 mix).   Generally, you want to use equal volumes of cucumber and dairy product. Serve with toasted pita bread or crackers.

SWEDISH CUCUMBER SALAD

½ cup sour cream

2  tbsp. white wine vinegar

1 tbsp.  sugar

3 tbsp.  minced fresh parsley

2 tbsp.  minced fresh dill

2 tbsp.  thinly sliced  scallions

4 cups unpeeled cucumbers, thinly sliced

salt and pepper to taste

1 small head of lettuce, sliced

In a medium bowl, mix the sour cream, vinegar, sugar, parsley, dill and scallions until well blended.  Add the cucumbers and toss gently.  Add the salt and pepper.  Cover with plastic wrap and chill at least 20 minutes. Serve on a bed of lettuce.  Adapted from The 30-Minute Kosher Cook by Judy Zeidler.

INSALATA CAPRESE

2 med. cucumbers, thinly sliced

1 pt. Cherry tomatoes, halved or 3-4 slicing tomatoes, thinly sliced

3-4 fresh mozzarella balls, sliced ¼ inch thick

olive oil

6-8 basil leaves

salt and pepper

On a plate, layer cucumbers, tomatoes and mozzarella.  Sprinkle with salt and pepper, drizzle with olive oil and top with ribbons of sliced basil.  For added tang, sprinkle lightly with balsamic vinegar.

This recipe was sent to us by a subscriber who says it is one of her family’s favorite.  I believe it!

LINQUINE WITH ZUCCHINI, GARLIC AND CAPERS

2 Lbs zucchini

2 Tbs. olive oil

2 Tbs minced garlic

½ tsp. crushed red pepper flakes

¼ cup capers with some juice

Salt

12-14 oz linguini, cooked

½ cup grated parmesan cheese

½ cup crumbled feta cheese

¼ cup chopped basil, plus some for garnish

Shred zucchini until you have 4 cups then pat dry with paper towel. Heat oil in large heavy skillet, add garlic and pepper flakes and sauté for a minute or less.  Add zucchini and cook until softened (5-6 minutes). Add capers, taste and season with salt.  Set this mixture aside.  When linguine is cooked  al dente, drain and return to the cooking pot.  Add feta and parmesan then add zucchini mixture.  Stir in basil and serve, garnished with additional basil.  Adapted from FOODday August 11, 2009.

BLACKBERRIES will be in full swing soon.  Starting next week (July 30^th) we invite you to come out to the farm at you convenience to pick all the free blackberries you can use.  Email us to let us know when you expect to come so we can plan to point you in the best direction (or leave a self-guided map).