June 1 2011, Week 7

Hello Members!!!  Wow, June!  Week 7!  Things really seem to be flying by this year.  We are in a transition phase right now, and for the next couple of weeks, as the spring crops say goodbye and we await the yummy summer crops, particularly tomatoes!  These 98 degree days can be too much for some of the spring crops, that like cooler weather, although we will have more cauliflower for all next week, more cabbage in a couple of weeks and hopefully one last week of lettuce next week.  We are most likely saying goodbye to the beets and carrots, so enjoy while you have them, they have done us right this spring.  The early summer crops like cucumbers and summer squash are in with zeal, as you can see by how many you will receive today!  Try not to be overwhelmed by the cucumbers, there are a lot in your box, but they hold so well in the refrigerator, and make such wonderful cucumber salads, that I have faith you will all make good use of them.  I have been enjoying one form or another of a cucumber salad each night this week with dinner.  I have included a couple of recipes to help you along. 

To come by the end of the month, tomatoes and potatoes!  They both look fabulous, and I am confident we will have a bumper crop of each.  The sweet orange sungolds are teasing us with one or two here or there already, and the large tomatoes are big and green, so it is a matter of a couple of weeks at this point.  The potatoes are looking wonderful, and we will have many Rose Gold and Carola (similar to Yukon Gold). 

During this heat wave we are careful to take care of ourselves out in the field.  SPF 45 and a sunhat are our friends.  We are staring early and trying to be out of the field by 1 or 2pm, as the worst heat is usually between 2-4 in the afternoon.  Around 1:30 yesterday we went in the shade to clean onions, wash beets and carrots and weigh your cucumbers and squash.  In addition, we are drinking plenty of water.  So are the crops!  So, enjoy.  Let me know if you have any thoughts, concerns, or feedback, I love to hear from you!!  Elise.

Cooking in the Moment:  Andrea Reusing (owner Lantern Restaurant, Chapel Hill, NC)
Salted Cucumbers and Onions:
Put thinly sliced, diced or minced cucumbers and onions in a bowl, season generously with kosher salt, and let sit at room temperature until wilted, about 20 minutes and up to an hour.  Drain the accumulated liquid before using.  That’s it!

Chinese Cucumber Salad
3 large cucumbers
2/3 cup white vinegar
½ cup sugar
½ t salt
¼ t pepper

Slice cucumbers very thin.  Arrange in layers in a bowl, sprinkle each layer with salt.  Place a plate over the cucumbers and a heavy weight on the plate.  Leave at room temperature for several hours.  Drain cucumbers thoroughly, pat dry, and return them to a bowl.  In a small saucepan, bring to boil the vinegar, sugar, salt, pepper and ½ cup of water, stirring until the sugar is dissolved.  Cool to lukewarm, then pour over the cucumbers.  Yum!


½ head of green cabbage (about 1 ½ lb.), sliced very thinly
1 bunch of carrots, julienned
½ cup of olive oil
Zest and juice of one lime
Zest and juice of one lemon
1 onion, minced
2 T Sherry vinegar
1 T honey
Sea salt and black pepper

Combine the cabbage and carrots in a bowl.  Combine everything else separately.  Pour the vinaigrette over the cabbage mixture, season with salt and pepper, and toss. 

What's in the box?

Full Share
Crop Amount  

3 lb. cucumbers
2 lb. summer squash
One bunch orange carrots
One bunch beets
One larger head of green cabbage
One head of red iceberg lettuce
One head cauliflower

Half Share
Crop Amount  

2 lb. cucumbers
1 lb. summer squash
One bunch orange carrots
One bunch beets
One head green cabbage
Broccoli or onions