What You’re Getting:
Head Lettuce, 1 head
Tomatoes, 1 lb
Red or white onions, 1 bunch
Zucchini and summer squash, 1 lb
Cucumber, 1 lb
Garlic, 1 head
New potatoes, 1 lb
Basil, ¼ lb bag
Not much to say except for that it’s August and…. Yeah, it’s just August, the time of year when we are so busy that I lose all brain function and just hold on for dear life.
We are really looking forward to seeing all of you tomorrow at the dinner!
Christa, Mike, and Lizzy
Easy Cucumber Salad
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh
Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.
In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.
In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.
Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup olive oil
1/3 cup pine nuts or walnuts (Walnuts are way cheaper and work just fine.)
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.