Summer CSA | Week 7
In our box: red potatoes, sungold tomatoes, cucumbers, tomatoes, onions, carrots with tops, green beans, summer squash, and broccoli
I wish I had some inspiring tales of how I used all of the produce this week, but I don't. I'm so behind! We've used a carrot here and a tomato there, but we've only just today gotten through all of the previous week's veggies. This always seems to happen to me at the end of July.
The one dish that we did manage to put together was a wonderful cold cucumber salad. Once a month Steve comes home early from work to be with Silas while I go to my chiropractic appointment. On this day we were in a rush; he was late getting home and I was late getting going. I had the cucumbers all sliced and the cookbook laid open. I didn't really think that he would do the rest of the chopping, but he did and the result was delicious, garlicky goodness.
Last year: Despite the Drought
Two years ago: Three Bean Salad with Prosciutto
Dilled Cucumbers in Yogurt
adapted from Sundays at Moosewood Restaurant
2 cucumbers, thinly sliced
3 TBS. chopped fresh parsley
3 TBS. chopped fresh dill
1 C. yogurt
1 TBS. extra virgin olive oil
3-4 large garlic cloves, minced
salt & pepper to taste
1. Gently toss together all ingredients and chill.