What’s in the CSA Box

Photo Courtesy Eating SCD

Photo Courtesy Eating SCD

This week at TASTE we’ve been using the fantastic product from our CSA delivery from Boistfort Valley Farm. This week we received broccoli, slicing cucumbers, shallots, rutabaga, green leaf lettuce, summer squash, radishes, green beans, parsnips, Italian parsley, arugula, cherry tomatoes and flowers.

TASTE’s Director, Danielle Custer, was inspired by the slicing cucumbers and Stephanie Alexander’s The Cook’s Companion to create this really delicious Thai Cucumber Salad Recipe:

From Danielle, “This is one of my absolute favorite fall side salads. It is an interesting variation on the classic sugar-vinegar (sweet sour) cucumber salad my Norwegian grandmother used to make. It’s a definite MUST with slow cooked wild salmon as a topper.”

4 shallots (or local sweet onions) finely sliced

1 tablespoon peanut oil

2 organic cucumbers peeled & seeded

1 tablespoon brown sugar

2 teaspoons rice vinegar

1 fresh jalepeno seeded & chopped

½ cup dry roasted peanuts or pinenuts

2 tablespoons freshly chopped cilantro

Vietnamese fish sauce to taste

Sauté shallots gently and slowly in oil until lightly brown in color. Reserve.
Cut cucumber in quarters lengthwise and then each strip on an angle creating small diamond shape pieces. Lightly salt the cucumber and let them stand in a large bole for 20 minutes.
Dissolve sugar in vinegar.
Add some vinegar solution to cucumbers and toss well. Add all remaining ingredients. Season to taste with fish sauce and remaining vinegar if necessary.
To make a complete Fall meal add end of summer tomato salad or sautéed summer squash and heirloom apple tart tatin and enjoy!
Slicing cucumbers
Green leaf lettuce
Summer squash
Green beans
Italian parsley
Cherry tomatoes
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