Cukes gone crazy!

  
All of a sudden our cucumbers have gone from blossom-laden but barren of fruit to heavy laden with cucumbers just begging to be picked. So pick we did — with close to 20 of them arriving in each order this afternoon!

Zucchini are also in full swing, and the summer veggies are rounded out with more cherry tomatoes, the first of your full-sized (plus) tomatoes, and hot hungarian wax peppers. You’ve got peas (shelling and sugar snap), broad beans, green and purple string beans. There are potatoes, carrots, beets, onions (multiplier and bunching), garlic, and kohlrabi. The greens continue in full force, with perpetual spinach, mustard greens, kale, and New Zealand spinach. And of course there are herbs: parsley (flat and curled), basil, and coriander. A plethora of summer flavours to delight the palate.

We hope you aren’t too overwhelmed! If you’re looking for zucchini ideas, check out the recipe page on this blog. Below are a broad bean recipe I enjoyed last week, as well as a peanut greens recipe I’ve been waiting to share just as soon as we had more coriander to send!

And as an added bonus, we’ve sent a jar of the honey Johnny’s bees have been producing. Stay tuned for opportunities to purchase more (though probably not until next year!).

Broad Bean Salad (from Arab Cooking on a Saskatchewan Homestead)

1 lb fresh or frozen shelled broad beans, cooked (one order’s worth)

1/2 cup finely chopped parsley

4 Tbsp chopped green onions

1/4 cup olive oil

2 cloves garlic, crushed

2 Tbsp lemon juice

salt and pepper to taste.

Combine all ingredients well, then place on a platter and serve.

 

Spicy Peanut Stir Fried Greens

1/2 cup smooth peanut butter

1/4 cup soy sauce

2 Tbsp honey or brown sugar

2 Tbsp rice vinegar

2 Tbsp toasted sesame oil

1/2 cup finely chopped cilantro

1 clove garlic, finely chopped

1/2-1 tsp red pepper flakes

1 tsp salt

Whisk together in a bowl, then gradually add 1/3-1/2 cup hot water, continuing to whisk until the sauce smooths out and becomes a pourable consistency.

Heat 1 Tbsp oil in a large pan over medium high. Add 6 cups chopped mixed greens (mustard greens, kale, perpetual spinach). Cook, stirring until they just begin to wilt, about 2-3 minutes. Remove from heat and season with salt and pepper. Add peanut sauce and serve over cooked noodles or potatoes.

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