CSA Newsletter_First Week of Session 4_07/19/12


Hello All,

This week starts Session 4.  Session 4 is 8 weeks from 07/19 – 09/06.  Please see “The Student Farm CSA” page on the blog for all the standard details of CSA subscription and renewal.  Check here also for details on how to recieve our Weekly Newsletter via e-mail through the blog.

Cherry tomato color explosion! Let us know which one is your favorite by posting a comment.

What’s In the Box this Week?

  • Potatoes
  • Basil_bagged this week
  • Garlic
  • Leeks
  • Squash &/or Zucchini
  • Cucumbers_for slicing, pickling or cooking
  • Tomatoes: Cherries, saladettes and slicers
  • Amaranth or Beans

Cooking Cucumbers:

“Cucumbers may star in chilled soups & salads, but they should not be neglected as a cooked vegetable.  When you think about it, cucumbers are rather similar to zucchini.”  Garden Way’s, Joy of Gardening Cookbook, 1984

One of my favorite cucumber recipes from the Joy of Gardening Cookbook:

Hoisin Cucumber Chicken  (I don’t always use any meat & it’s still great)

Prep time:  15 minutes, Cook Time:  10 minutes, Serves:  4-6

  • 2 Tbs Vegetable Oil
  • 2 Boneless Chicken Breasts, diced
  • 4 Cups Sliced Seeded Cucumbers
  • 1 Cup Diced Scallions or Onions
  • 2 Tbs Hoisin Sauce (Chinese BBQ Sauce)
  • 1 Tbs Tamari or Soy Sauce
  • 2 tsp Minced Fresh Ginger Root
  • 1/2-1 Cup Fresh or Frozen Peas (Can substitute other vegetables if you perfer)

Heat oil in wok or large frying pan, add chicken & stir fry until chicken is barely cooked, about 5 minutes.  Add the cucumbers & scalllions, continue to stir fry for 2-5 minutes.

Mix hoisin sauce, tamari, & ginger root, add to wok/fry pan.  Add the peas or vegetables.  Stir fry only enough to coat the chicken & vegetables with sauce .  The cucumbers whould be tender crisp and vegetables barely cooked.  A great side dish or add some rice & call it dinner!

Therer are many more ways to cook cucumbers, let us know if you have a favorite!

The Student Farm


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