CSA 2011 - Week 3

In your share this week:

CUKES!! (3 kinds)

sugar snap peas (1.5#)

snow peas

summer squash (pattypan, yellow crookneck, costata romanesco)

new potatoes (baby yukon gold, baby adirondack red)

bunch chard

bunch radishes

garlic head

lettuce mix

Flowers: rudebeckia (black-eyed susans), monarda (bee balm), lysimachia (gooseneck loosestrife), and calendula

herbs: summer savory, cilantro, oregano, dill

Cukes are here! Cucumbers love the farm's soil-- there is some mysterious and wonderful symbiosis here-- magic, really. There are two types of cukes in your share: slicers and picklers. Between the two types of cukes, there are four varieties.

The two varieties of slicers are notably different. One is a "beit alpha" type and has a smooth, delicate skin and distinctly sweet flavor. These are the earliest of the cukes. The other is a classic English cucumber style. The English slicers are slower growing, and thus you may not have one this week. Slicing cukes are generally longer and thinner, and are great eaten fresh (with a sprinkling of salt, they are my go-to summer snack.) Or add a few thin slices to your water (gin, vodka), toss in a sprig of mint, and you're good to go.

There are two varieties of picklers, as well. Pickling cucumbers are distinct not only for their smaller, gherkin-style shape, but also for their thicker skins and interior walls that hold up well during cooking. I'll post a recipe for icebox pickles soon, which require no cooking, but brine in the fridge for several days to get a sweet and salty flavor.

Did you know all cucumbers (except the beit alpha types) have little spines on them? If they didn't get rubbed off during harvest, wipe them down with a dish towel before serving.

If you're getting tired of eating sugar snap/snow peas, but think you might not be tired of them in December, blanche them and put them in the freezer. To do it: Prepare a large stainless bowl of ice water that's large enough to hold the veggies and ice. Bring a large pot of water to a rolling boil (if you've got a pot with a steamer/blancher basket, use it!) and let boil for 2-3 minutes, stirring to ensure equal cooking throughout. Remove veggies from boiling water and immediately soak them in bowl of ice water. Once the cooked veggies have rapidly cooled, spread them out on a towel to dry, then place in a ziploc bag in a thin layer (so they freeze evenly.) Don't forget to write the date on the bags-- peas will last upwards of 4 months in the freezer!