Summer Week 8 - Ridge to Reef Farm CSA Newsletter

From the Field                                                                     

Things are growing along nicely at the farm - we're working hard to make sure we are planting new and different crops at the right time for continued, diverse CSA harvests! Your farmers here just completed sowing a succession of local pumpkins, calabaza and summer squash. A few weeks ago we planted a field that had been fallow for several years with a new round of cucumbers, beans and okra. These young plants are doing well with the moisture from the intermittant rains and the effects of the silver plastic mulch we've been using, which suppresses weeds and maintains consistent moisture for the plants while conserving water. 

In your share this week you'll find Maxixe (bush cucumber) again, which can be eaten many different ways - if you tried it cooked last week, try it raw or pickled this week. Check out the recipes for Maxixe Salad and Maxixe Salsa in this newsletter. 

We still have cucumbers for you, and always love to hear how you've been using them at home! Some suggestions we've already received include slicing cucumbers into ice water for a refreshing summer drink at any time of the day, and making a Greek cucumber-yogurt sauce called Tzatziki that goes well with nearly anything - try the recipe below.

Bok Choy is great in a stir-fry, or cooked together with the Ethiopian Kale and Cranberry Hibiscus for a mixed greens sauteé. 

Enjoy the harvest,

Claudia & the crew at Ridge to Reef Farm

Photo above: Cranberry Hibiscus and Basil in the foreground and Maxixe in the distance

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Farm Recipes

Tzatziki Sauce:

2 cups plain Greek yogurt (like Chobani; if desired, substitute other yogurt for Greek)
2 cups cucumber, diced
2 tablespoons fresh lemon juice (or other citrus)
2 garlic cloves, minced
2 tablespoons fresh herbs (basil, dill and/or parsley), finely chopped 
Salt and pepper, to taste

directions:
1. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.

*Serve with vegetables, pita bread, crackers, bread, falafel, meat/fish, souvlaki, or gyros. Will keep in the refrigerator 2-3 days. Stir before serving.

Maxixe Salad

8 Maxixes, washed, peeled, and sliced thin

1 tablespoon green onions, washed, chopped

1/2 cup apple cider or white-wine vinegar

1 tablespoon sugar

2 tablespoons salsa

Dash of salt and pepper

directions:

1. Wash and prepare vegetables.

2. In a medium bowl, mix all ingredients, except maxixes.

3. Add maxixes and mix well.

4. Refrigerate for at least 10 minutes and serve.

TIPS:

• Add cooked whole-wheat pasta or cooked brown rice for another great-tasting salad.

• Place maxixe salad on top of fresh baked salmon or whitefish for a refreshing meal.

• Spread a small amount of low-fat vegetable cream cheese on a slice of whole-wheat toast and top with maxixe salad.

Recipe courtesy of the UMass Extension Nutrition Education Program  




Maxixe Salsa

1 cup maxixe, diced

1 cup mango (if green, sliced thin; if ripe, diced) 

1/2 cup red bell pepper, diced

1/2 cup onion, diced

2 teaspoons basil or mint, fresh, finely chopped 

1 tablespoon scallions, thinly sliced

2 teaspoons lime juice, fresh (substitute other citrus if desired)

1 teaspoon apple cider vinegar

2 teaspoons olive oil

1/2 tablespoons jalapeno pepper, minced and seeded (optional)

1/2 teaspoon salt 

1/2 cup black beans, cooked

directions: 

1. Combine all ingredients in a bowl and gently mix.

2. Serve salsa as a dip with tortilla chips, crackers or raw vegetables.

3. Also, use salsa as a sauce, spoon salsa over baked or broiled chicken, fish or tofu.

Recipe courtesy of the UMass Extension Nutrition Education Program   

This Week's Harvest

Cucumbers

Cranberry Hibiscus

Bok Choy

Mango

Basil

Ethiopian Kale

Maxixe - "Bush Cucumber"

Mixed Greens