What’s in Box #9?
Salad Mix: More delicious greens for you this week. For best storage, keep greens in the fridge, in a plastic bag or other covered container, with just a little bit of moisture to prevent wilting.
Cilantro: This herb is loving the heat! Not a great keeper, so use in a timely manner. For best storage, keep in a covered container or plastic bag in the fridge, with just a little moisture or in a jar like cut flowers.
Celery: Tango variety. The first celery of the season. Celery can wilt if not covered. You can cut all of the stems into sticks and cover them with water (in a bowl) to keep them crisp longer.
Cucumbers: Diva variety. No need to peel these. They are seedless and burpless. They definitely are a cool and crisp addition to many summertime dishes. Slice them up, sprinkle with a little salt and you have a terrific snack!
Green Onions: Parade variety. A perfect addition to so many summer dishes.
Zucchini: Raven variety. These can be eaten raw or cooked. They are especially good on the grill with some olive oil and lemon juice. Just cut into quarters (lengthwise) or flat slices for easiest grilling.
Potatoes: Carola variety. These aren’t fully cured for storage, so please keep them in the fridge. With celery and green onions, is it time for potato salad?
Recipes:
Mint Cucumber Sandwiches
Looking forward to your next summer picnic? Here is a light, simple and portable picnic food that is refreshing as any afternoon spent out under the summer sky. ~ Heather
Ingredients:
- 3 tbsp. softened butter (unsalted)
- Sourdough bread
- 1 large thinly sliced cucumber
- 2 med tomatoes
- ¼ tsp. salt
- ¼ cup fresh mint leaves
Spread the butter on the slices of sourdough. Evenly layer the cucumbers and tomatoes on the slices, sprinkle with salt, pepper then add the mint.
www.tasteofhome.com/recipes/mint-cucumber-tomato-sandwiches
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Cucumber Celery Herb Salsa
Source: Salsas & Sauces (Gina Steer)
I’m always looking for ways to eat fresh veggies for the crunch factor. When I made this salad I doubled the herb quantity and the oregano ended up being overpowering at 2 T. Next time I’ll experiment with replacing the parsley & oregano for cilantro, dill, and/or mint. Feel free to be creative with the herbs. –Reiden
Peel the cucumber very thinly and cut lengthwise into quarters. Scoop out and discard the seeds. Finely chop the flesh, put it into a nonmetallic strainer, and sprinkle with the salt. Let drain for 15-20 minute, then rinse thoroughly and drain well. Put in a small bowl.
Add the scallions, celery, and green bell pepper to the bowl and mix well. Add the yogurt and stir well before adding all the herbs. Stir again, then spoon into a serving dish. Lightly cover and let stand in a cool place, but not the refrigerator, for 30 minutes to let the flavors develop.
Ingredients:
3 in. piece of cucumber
2 t salt
6 scallions finely chopped
2 celery stalks finely chopped
1 green bell pepper, peeled, seeded, and finely chopped
½ cup yogurt
1 T shredded fresh basil
1 T chopped fresh parsley
1 T chopped fresh oregano
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Spicy Cilantro Slaw
Source: The Herbal Kitchen (Jerry Traunfeld)
8 servings
I recently ate at a small diner in Albuquerque and instead of the typical options for side salad or fries, the ABQ diner had their own southwestern salads. I altered the original recipe to mimic one of the ABQ salads which was mostly red pepper and jicama. The original recipe calls for cabbage instead of jicama, which I’m sure would also be tasty. –Reiden
Ingredients:
¼ cup mayonnaise
¼ cup apple cider vinegar
2 T lime juice
1 T sugar
¼ cup soy sauce
2 t sriracha (or other hot sauce)
½ lb. jicama finely sliced
½ lb. sweet peppers seeded and finely sliced
1 cup coarsely chopped cilantro
Whisk together the mayonnaise, vinegar, lime juice, sugar, soy sauce, and hot sauce in a large bowl. Toss in the remaining ingredients. Refrigerate at least one hour and serve chilled (this step is necessary if cabbage is used instead of jicama).