This week we are deep into the summer vegetables, so folks will get a lot of choices as you “shop” for your CSA. We have made sure everyone gets two nice heads of garlic and a bunch of carrots. Otherwise, choose from:
Lettuce (either salad mix or head)
Summer squash and Zucchini
Peppers (sweet and hot)
Also, don’t forget to pick (or pick-up, if you’re at the market) some of our gorgeous summer bouquets, as well as fresh herbs like mint, basil and dill. Sunflowers are coming soon!
Note: Some members may have gotten some less-than yummy beans in the past couple weeks. The size was right, but I’m guessing the heat and lack of water made them taste like cardboard. Sorry we missed our mistake too late! A second planting of wax and green beans will be ready soon. Thanks for understanding!
Grilled Summer Sandwiches
- French or Italian bread, cut into wide slabs that can sit flat on a grill
- Assortment of sliced vegetables suitable for grilling (patty pan squash, zucchini, peppers, tomatoes, garlic, onions)
- Fresh basil
- Fresh mozzarella (or other cheese)
Slice vegetables and spread flat on an oiled tin foil sheet on a grill rack. Drizzle oil lightly over the veggies, add salt, and grill on low for 5-10 minutes, until veggies are tender. Butter the top of the bread slabs and pile on the grilled veggies. Top with basil, slices of fresh mozzarella and salt and pepper. Put sandwiches back on grill until cheese melts (2-3 minutes).
Simple Cucumber Salad–Mark Bittman
- 1-2 pounds of cucumbers, peeled and thinly sliced (about 1 cuke per person)
- Salt and pepper
- 1/2 cup coarsely chopped fresh mint or dill
- Juice of 1 lemon
Put cucumber slices in a colander and sprinkle with salt, just a little more than if you were planning to eat them right away. Set the colander in the sink. After 20-45 minutes, press the cucumbers to extract as much liquid as possible. Toss them with the mint, the lemon juice and a healthy grinding of pepper. Serve within a few hours.