Another gorgeous box this week. So many shades of green. Sugar snap peas and cucumbers for turning into impromptu crudité (green beans, zucchini and broccoli, too). Summer (we’re in summer despite the 72 degree temperature, right?) brings such a nice assortment of things that don’t need cooking. Looks like a bag of greens you could braise or maybe they’re all salad greens? I haven’t checked. So except for the garlic, you could indeed eat everything here raw – and some of you may enjoy raw garlic, too!
I’m into no-cook right now, so the cucumbers and squash would be perfect in this adaptation of a recipe from the Georgia Department of Agriculture. The recipe was originally for cucumbers and Vidalia onions, but if you like sweet pickles, you could make this with cucumbers, zucchini and yellow squash. The green beans would work, too, but you’d want to blanch them and that kicks them out of the “no cook” category.
And don’t forget to check Riverview’s treasure trove of recipes from years past. Despite a bunch of slaw recipes in the cabbage section, I’m adding one more to the mix, one with chipotle and cilantro. There are a few dozen squash recipes if you’re in need of inspiration and even a few for the sugar snaps if you’re not going to just eat them raw as I am.
Chipotle Cilantro Slaw
I don’t remember the provenance of this recipe but it’s been in my recipe files for maybe 10 years?
1/4 cup mayonnaise, sour cream or yogurt
1 tablespoon sugar
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 teaspoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound shredded cabbage
1 carrot, shredded
2 canned chipotle chile peppers in adobo sauce, finely chopped, or to taste
1/2 cup minced fresh cilantro
Whisk yogurt, sugar, lime zest, lime juice, vinegar, salt and pepper in a large bowl. Add cabbage and carrot, then stir in chipotle and cilantro and toss everything together until all is coated with the dressing. You may need more yogurt. Serve immediately, or cover and chill up to 1 hour.
No Cook Refrigerator Pickles
This one was published in the Farmers and Consumers Market Bulletin from the Georgia Department of Agriculture but I don’t remember when! It calls for onions, but I like making it with rounds of zucchini or yellow squash, and maybe some sticks of green onion for that onion flavor.
Put cucumber and onions in a colander and place over a medium bowl. Toss with 1 tablespoon salt. Set aside to drain and wilt, about 30 minutes. Stir frequently.
In a small non-reactive bowl, combine sugar, vinegar and celery seed. Stir until sugar is dissolved, set aside.
Divide the cucumber and onion between two half-pint canning jars or other airtight container. Pour vinegar mixture over cucumbers. Refrigerate at least 8 hours before serving.