Week 11: August 30, 2011

Tomatoes, Cherry Tomatoes, Cucumber, Lettuce, Yellow Beans, Cauliflower, Cabbage, Sweet Onions, Basil & Oregano

I am so excited that we finally have tomatoes! J

            We are being overrun by cucumbers!  I think I picked close to 60 pounds of them yesterday, so everyone is getting several in their share this week.  Luckily, nothing beats cucumber sandwiches in the summer.  Genny, Adam and I eat whole cucumbers straight out of the field, quite a refreshing workplace snack.  There are definite perks to spending your days working in a garden, especially in August.  

            This has been a rather busy week.  Adam had eye surgery to re-attach his retina last Monday, and must spend at least eighteen hours a day resting with this face parallel to the floor.  He will have to continue lying face down for the rest of this week, and possibly longer, while he heals.  His eye is looking better, but his back and neck are suffering from the constant discomfort.  

            We owe huge thanks to Genny and my Mom, who pulled together to get the veggie bags ready last Tuesday, and also to my Dad and brother Adam who looked after the chickens and turkeys while we were gone.  Adam did not get released from the hospital until 10 pm and had an 8:30 am follow up appointment; we ended up staying overnight, unexpectedly, with friends in Kamloops.   At times like this I am grateful that I am surrounded by a network of people so willing to pitch in and help out.  

            Thank you to everyone who has sent me recipes for the newsletter.  I am trying to put them in the newsletter as we have the appropriate ingredients being distributed.  

So many wonderful cucumbers, sweet onion and the first tomatoes, I even have enough fresh oregano for everyone to get a sprig, so you have all the fixings for:

Greek Salad

1 cucumber

1 – 2 large ripe tomatoes
1/2 sweet onion
1/2 cup (125 ml) kalamata olives
2 tbsp (25 ml) extra-virgin olive oil
4 tsp (18 ml) red wine vinegar
1 tbsp (15 ml) chopped fresh oregano

Pinch of salt
1 Pinch pepper
3 oz (85 g) feta cheese, crumbled 

Cut cucumber into 3/4-inch (2 cm) chunks.  Place in large bowl. Cut the tomato and onion into same-size chunks. Add to the bowl along with the olives.  Sprinkle with oil, vinegar, oregano, salt and pepper; toss to combine. Add the feta cheese just before serving and toss. 

I like to let my Greek salad marinate for a few hours before serving.

Recipe courtesy of “Canadian Living”

Green Bean Pâté with Basil

½ pound fresh green beans, trimmed

1 tbsp. vegetable oil

1 onion, coarsely chopped

3 hard-boiled eggs

3 tbsp. finely chopped fresh basil

1 tsp. lemon rind

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onion and sauté until softened. Cool.

In a food processor or with a food chopper, process or grind green beans, onions, eggs, basil, and lemon rind until roughly pureed.

Remove to a bowl; mix in just enough mayonnaise to hold mixture together. Stir in

salt and pepper to taste. Chill.

Garnish with whole nasturtium blossoms, and serve with melba toast or crackers.

Makes 2 cups.

This dish tastes sinfully rich, but it’s not in the least, so enjoy!

From “Recipes From A Kitchen Garden” by Renee Shepherd & Fran Raboff

One of our CSA members sent this in to me and it is perfect for this week’s share.   The green beans are not ready yet but I think yellow beans will be just as good.