Wednesday, August 15, 2012


Don't forget: In two weeks, produce pick up will be on TUESDAY, AUGUST 28 from 4-7pm instead of Wednesday, August 29 due to events at Caledonia schools and Kelly's school. Mark your calendars!

Our produce and herbs this week:

all the veggies at our pick up

Another crop of lettuce is starting.

The cucumber, first cultivated in India more than 3,000 years ago, is now a global food. Many cultures use cucumbers, raw and in pickled form, in their cuisine. Cucumbers are 95 percent water and contain small amounts of vitamins A, C, and a few minerals and are rich in vitamin E. A light and cooling vegetable, the cucumber helps us replenish fluids and minerals lost in perspiration, leaving us "cool as a cucumber.."

I was never a fan of cucumbers as a child but have developed a strong fondness for them as an adult - there is hope for my two small non-cucumber eaters. I think they are a great accompaniment to a spicy curry or stir fry. But here are some of my other favorite ways to eat them.

Hummus Dip (really simple!)

Layer pre-made or homemade hummus (I like roasted red pepper in this recipe) on the bottom of a plate or small tray. Top with raw, diced cucumbers, tomatoes, red peppers, and feta cheese. I love a sprinkling of diced kalamata olives on the top. Serve with crackers.

My Grandma's marinated cucumbers

3-4 cucumbers, peeled and thinly sliced
2 medium onion, sliced in thin rings
3 TBS dill
1 cup white sugar
1/2 cup vinegar
1 tsp salt
Toss sliced cucumbers and onions with the chopped dill. Boil sugar, vinegar, and salt in a small saucepan for about 2 minutes until sugar is dissolved. Cool slightly and pour over the vegetables. Chill for several hours before serving.

My Great-Grandma's cucumbers

1 1/2 cup miracle whip (or mayo)
1/2 cup sugar

salt and pepper and enough vinegar to make the sauce creamy
4 cucumbers, peeled and sliced
2 onions, sliced

Mix sauce with vegetables and refrigerate overnight.
Spa inspired cucumber water

1 cucumber, sliced and unpeeled
2 liters of water
5 mint sprigs
half lemon, sliced and unpeeled

In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes,  6 or 7 fresh cucumber slices and the remaining 2 mint sprigs.


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