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Greetings Tuesday Shareholders,
CLICK HERE for this week's issue of The Pod, our CSA newsletter.
Please remember to grab one bouquet of sunflowers per share today as well!
Some notes for large shareholders on new crops:
Asian Cucumber:
In Southeast Asia, the cucumbers are shorter and thicker than the Western varieties. They are often crossed with different types of melons -making them slightly sweeter. Asian cucumbers are mild, slender, deep green, and have a bumpy, ridged skin. They can be used for slicing, salads, pickling, etc. Dressed in a tangy vinaigrette, these are the ideal accompaniment to any fried or grilled dish. As they grow larger and more ripe, they taste like a sweet melon.
Asian Cucumbers, are similar to the more locally known green slicing cucumbers. When small, Asian cucumbers are eaten like other cumbers, raw or pickles, but when they get larger, Asian cucumbers assume more of a sweet melon quality, at which point many of our Cambodian farmers recommend eating them with yogurt and honey. Large Asian cucumbers are also sometimes added to soups.
Handling: Peeling is only necessary if the cucumber has been waxed. You may want to cut the cucumber in half lengthwise and use a spoon to remove the seeds if there are a lot of them.
Storing: Cucumbers will deteriorate quickly after being cut or peeled. Store, unwrapped, in the vegetable bin, for up to a week, but use as soon as possible.
Recipe Idea: HOT AND SOUR CUCUMBER SALAD
1 pound Asian cucumbers
¼ cup white rice or cider vinegar
1 tablespoon sugar
1 teaspoon salt
½ ounce fresh red chili, finely sliced
1 teaspoon finely chopped garlic
Slice the cucumbers in half lengthways and, using a teaspoon, remove the seeds. Cut the cucumber halves into 3-inch by ½ inch pieces. Combine the cucumber pieces with the rest of the ingredients in a bowl and allow them to marinate for at least 4 hours or more in the refrigerator, stirring them from time to time. When you are ready to serve, drain them thoroughly.
From: "Asian Vegetarian Feast," by Ken Hom
Ground Cherry:
Ground Cherries are relatives of tomatoes, and once husked are eaten raw, in salads or desserts, dried or made into jams. Sometimes call the cape gooseberry, winter cherry, or husk tomato, ground cherries are small yellow fruits with a papery husk. They taste somewhat like a cross between a tomato and a pineapple and are excellent eaten plain, in salads, desserts or in jams. Also known as husk cherries and cape gooseberries, they are members of the nightshade family (which also includes tomatoes, eggplants, peppers and potatoes). Husk cherries more closely resemble tomatillos and Chinese lanterns, which are also nightshades, but are surprisingly sweet. While there are some dessert recipes using ground cherries, they can simply be added to salads or eaten on their own. Just remove the husk and enjoy.
Handling: Take them out of their husks and eat!
Storing: Ground cherries keep well and can be stored for up to 3 months if left in the husk.
Recipe Idea: Easy Ground Cherry Coffee Cake
Thank you for your understanding and flexibility!
Happy Reading!
Click here for more information about World PEAS, or the New Entry Sustainable Farming Project.
Questions? Email Kate Petcosky or call 978-654-5733.
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