Week #9 (7/21 &24)

This week your basket contains: cabbage, cucumbers, summer squash, onions, kale, garlic, BASIL, and potatoes This is a bit of an in between week.  Our spring/early summer crops are coming to an end or have run their course.  While the broccoli has been amazing, it is finished.  On the other hand, summer crops are coming on well.  While we have harvested a few tomatoes (from our hoop house), the main crop will take a few more weeks to mature.  On the other hand, cucumbers and summer squash are hitting their stride.  For cucumbers, we try to keep a batch of quick pickles in the fridge all summer.  I say “try” because they are so good it is hard to make them as fast as we eat them!  This is the recipe we use.


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

One of the side effects of farming the way we do and writing these notes every week for 30 years is that both Polly & I are always looking for new recipes to try and pass along to you.  It means we have a large collection of cookbooks and magazines (some of which we have never subscribed to, but they show up in the mail, for some reason).  This weekend we found this recipe in Bon Appetit.  We tried it, liked it and now we are sharing it with you!  We didn’t use any parsley (you could use basil). 


Lemony Yogurt

¾ cups yogurt

2 Tbs. lemon juice

½ tsp. sugar

kosher salt



1 cup red lentils

1 zucchini

½ onion

1 ¾ tsp. kosher salt

¼ tsp. cayenne pepper

¼ tsp. turmeric

1 cup parsley

1 Tbs. grated lemon zest

1 cup ghee or veg. oil

Whisk together all the ingredients for the yogurt and set aside.  Rinse the lentils and soak them in 2 cups of water for a minimum of 1 hour (and up to 12 hrs).  Trim the ends off the zucchini and cut crosswise into 3 pieces.  Cut each of these pieces lengthwise in ¼ inch planks then cut each of these planks into ¼ inch matchsticks.  Place these in a colander set in a bowl.  Add the thinly sliced onion and the salt and toss to combine.  Let this mixture sit until the zucchini looks wilted and soft-ish.  There should be about 1 Tbs. of liquid released into the bowl which could take 30 minutes to 2 hours.  When ready to make the fritters, gently pat the zucchini and onion mixture with paper towel to remove any excess moisture.  Drain the lentils, place them in a food processor with chile powder, turmeric, and salt.  Pulse, scraping down the sides of the food processor intermittently until a puree forms.  Add this puree to the zucchini and onion mixture with parsley and lemon zest.  Toss to combine.  Heat ghee or veg. oil in a medium skillet over medium high  heat until a pinch of the batter sizzles when dropped in.  Using a large spoon, scoop out about ¼ cup of batter.  Place this in the pan and flatten.  Repeat this process to form 3 more fritters.  Fry until deep golden brown on the bottom side (about 3 minutes).  Turn the fritters and fry until deep golden brown on the bottom (another 3 minutes).  Transfer to a baking sheet lined with paper towel.  Repeat this process until all the batter is used.  Serve with lemony yogurt. 

There is still time to order sustainably harvested salmon from KENAI-RED COMMUNITY SUPPORTED FISHERY.  Find details on our web site under the blog post tab.