On Thursdays, our packing crew often refers to the process as the “Vegetable Circus” and this week we got some organic circus carrots – your kids will especially love the wild human-looking purple ones.
I’ve gotten some questions about the difference between slicing cucumbers and pickling cucumbers; we received each in our share this week. Pickling cucumbers have a thicker skin and have a crisp texture that stands up to the pickling process. Both can be eaten in salads or used raw for dipping; both can also be pickled. I like to peel and slice them lengthwise and add to sandwiches.
Rhubarb – Member Carrie made rhubarb blueberry jam; she even made rhubarb syrup and turned that into soda pop! Rhubarb is traditionally added to strawberries, but try this recipe with this week’s peaches; or use your own cobbler or crisp recipe. You can also chop the rhubarb and add it to cake batter; make a sauce to add to ice cream, pancakes or yogurt.
Here is a recipe from rhubarb farmer/chef/doctor Adam from Talon de Gato Farm;
Talon De Gato TOPLESS RHUBARB COBBLER (GLUTEN FREE)
For a 3 qt oven dish:
3 pounds rhubarb, trimmed, rinsed, and chopped into 1-2 inch pieces
3/4 cup to 1 1/2 cup sugar (or to taste)
1 cup water
1 tablespoon cornstarch
3-4 drops vanilla, or 1/2 teaspoon cinnamon
Fill the dish with the prepped rhubarb and top with the peaches. Sprinkle the sugar evenly. Dissolve the cornstarch in the water, and add. Sprinkle with a few drops of vanilla or the cinnamon.
Bake at 350F until the rhubarb is cooked, and the sauce bubbly and thickened, 35-45 minutes.
For our new members – here is a kale salad recipe
Remove ribs and cut Kale into thin ribbons across the leaves. Marinate with lemon juice, olive oil and a tiny amount of crushed fresh garlic and chile Caribe, for at least 4 hours. This “cooks” the kale like ceviche. When ready to serve, add chopped apple, salt and pepper; garnish with pistachios.
Enjoy this week’s fresh variety!