What’s in the CSA Box
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
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