This week’s box included: watermelon, cantaloupe, Kirby cucumbers, green beans, salad cucumbers, garlic, tomatoes, yellow squash, potatoes, bell pepper, sweet Italian pepper, zucchini. You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
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Fun to see a traditional green bell pepper in today’s box, and a red Cubanelle-type (my guess) pepper, and know that more are on their way along with more eggplant … and that okra I keep anticipating.
Loved the “personal” size cantaloupe and can’t wait to enjoy it tomorrow morning. The surprise was the bigger melon. At first I thought it was a Crenshaw, but then I watched Charlotte’s Instagram post and it’s a yellow-skinned watermelon! Red inside, yellow on the outside. I wouldn’t have guessed. We have ours in the refrigerator and will cut into it when it’s nice and cold. Fourth of July? Covered.
At our CSA pick up, there’s a “share” box where folks are asked to leave anything they can’t use and take anything they can use.
The most “unloved” item this week was the plethora of cucumbers. There were probably 25 left in the box over the course of the pickup. Here are a few ideas for those of you who kept their cucumbers but are open to suggestions for ways to eat them up. All from the cucumber page at riverviewfarm.com.
- If you’re stocking up with peaches because they look and smell so wonderful right now – try this Peach and Cucumber Salad.
- Cucumber Basil Gazpacho or a traditional tomato gazpacho.
- Cucumber Potato Salad.
- Spicy Quinoa, Cucumber and Tomato Salad.
- Feta Pecan-Stuffed Cucumbers.
And because cucumber season WILL come to an end, preserve those cucumbers!
- Make Sweet Cucumber Relish! No canning required. Just refrigerate your delicious relish.
- Or make No Cook Refrigerator Pickles.
There are lots of other pickle recipes on the cucumber page.
Most of our cucumbers go into cucumber agua fresca. Last week I made it several days in a row. The base is cucumbers pureed with sugar, water and lime juice and then strained. One day I blended in fresh mint. Another day I used simple syrup (instead of sugar and water) flavored with black pepper. Another day I added tajin. Every day we consume at least a quart of agua fresca. We love it.