We have some exciting new things coming up this week, so here it is-

1.   Beans- first pick may be light, but much more to follow

2.   Cucumbers- again first pick may be light. but we’ll have enough for everyone this week.

3.   Zucchini- abundant!

4.   Yellow squash and patty pan squash

5.   Leeks

6.   Potatoes

7.   Paneer for the recipe below

8.   Mint

9.   Onions

10. Cilantro

 

Cucumber Mint Salad

• 2  cucumbers
• 1 teaspoon salt
• 1/4 cup chopped onions
• 2 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

Meanwhile, soak the onions in a small bowl of ice water for at least 10 minutes, then drain in a fine mesh strainer.

In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Potato and Squash Paneer

2-3  potatoes cubed into 1/2 in cubes

2 leeks white and light green sections sliced

2 T olive oil

1 Zucchini with skins on, cubed into 1/2 inch peices

1 yellow squash with skins on cut into 1/2 inch peices

2 T fresh chopped cilantro

1 T curry powder

1 can tomato sauce

1 cup Paneer crumbled or cubed

Sea Salt to taste

Red pepper to taste

Cooked rice to serve with

Saute the potatoes and leeks in olive oil in a skillet for 10 minutes or until tender, but not mushy.   Add the zucchini, squash, cilantro and spices and saute for another 5 minutes.

Add the tomato sauce and paneer and heat until warm.

Serve with rice.

Again, we are still waiting for a dry day to harvest our grains.   We have an abundance of wheat, barley and rye in the fields, it’s all doing well, but we can’t take it off the field until we get a seriously dry day.   We may be hand harvesting some this week for our markets, you will soon see the grains in your CSA shares too.

See you soon!

Your Farmer,

Dawn