Yes, another gorgeous box. Just love the colors of summer produce. You feel healthier just looking at everything, let alone when you eat it. Fun to have lettuce back. Anyone know what variety that is? But perfect to pair with those gorgeous big tomatoes, or the cherry and plum tomatoes, or the cucumbers, or the peppers ….. and have you tried slicing fresh raw corn into your salad? So sweet.
Did your box have one of those long, gorgeous European cucumbers? I haven’t cut into it yet, but they’re usually lovely and seedless and perfect for cucumber sandwiches, of which I am a huge fan.
And just today my inbox was filled with uses for cucumbers. Is it a banner year for cucumbers everywhere? Tommy Bahama was touting an Insta cocktail club and the recipe for a Cucumber Smash (basically, muddle some cucumber with lime juice, then stir in gin, elderflower liqueur and some simple syrup – serve over ice and top with soda). Somebody else was touting watermelon, cucumber, basil and citrus as the combination for a cocktail spiked with vodka. Jenn Nylander of Good Foods Kitchen was offering melon and cucumber agua fresca (I’ve ordered it and can testify that it’s delicious – melon, cucumber, pureed with a little lime juice) and cucumber and tomato gazpacho.
Yesterday the New York Times promoted a recipe for squash casserole from Julia Reed and a farro risotto with corn and tomatoes. We’ve got our own cornucopia of summer squash and tomato recipes on Riverview’s website. Have you tried this recipe for a non-mayo tomato sandwich? Browsing through the recipes, and this time with a wedge of Sweet Grass Dairy’s Asher Blue in my refrigerator, I’m planning to make Blue Cheese Stuffed Summer Squash.
Just for something different this week, I’m thinking of making this recipe – a vegetarian version of beef stroganoff although mine will probably be zucchini and yellow squash. I’ll get to a farmers market for some local mushrooms and serve this for dinner Saturday night. The recipe came from “The Church Supper Cookbook.” I’ve been testing some recipes with Israeli couscous and that’s probably what I’ll use to accompany this dish, in place of something like egg noodles.
Seven Minute Zucchini
6 cups zucchini, peeled and coarsely grated (about 2 pounds)
1 teaspoon salt
1/2 pound sliced mushrooms
1/4 cup unsalted butter
1/4 cup chopped onions
1 minced clove garlic
1/2 cup sour cream
1 tablespoon minced fresh basil, or 1 teaspoon dried basil
Combine zucchini and salt in strainer and let stand. Heat mushrooms in skillet, shaking over high heat until liquid evaporates. Add butter, onions, and garlic to mushrooms and saute. Squeeze excess liquid from zucchini. Add to mushroom mixture and stir. Heat 5 minutes. Stir in sour cream and basil. Heat through, but do not boil.