small shares: 2 lbs summer squash (some zucchini, some zephyr), 1 lb. pickling cucumbers, 1 english cucumber, 1 bunch of red onions, 2 garlic bulbs, 1 pint blueberries! (value $18)
regular shares get all the above plus: a second pint of blueberries, 1/2lb. of basil, 1 bunch carrots (value $32)
Addiebelle is our resident berry picker and eater. It is hard to keep up with her appetite for whichever berry is in season, but we managed to pick more than she can eat so enjoy! The bushes were really loaded this morning.
The pickling cucumbers are great for eating fresh. The skins are tender enough to eat and the seeds are small. We eat them in salads, on sandwiches, in salsas. The english cucumbers are amazingly sweet and have very tender skin. They are also great for salads and great for juicing.
Check the above link for info about the nutrition value in cucumbers.
Marinated Summer Squash Salad
you make this 24 hours before you plan to eat it.
no cooking required
-thinly slice zucchini or summer squash into long flat slices and place in a bowl
-mince 2 or 3 cloves of garlic (for 6 medium size squash) and add to zucchini
-sprinkle with salt and black pepper
-coarsley chop or tear a few sprigs of basil and parsley and add to bowl
-drizzle with olive oil
-combine all ingredients and taste to see if you like the amount of salt (add more if you need)
-cover and refrigerate for 24 hours
this makes a fine side dish with any meal; it can also be grilled and served hot or cold
|Hoeing Okra this morning|
|The onion field|