Raw Cucumber Tomato Salad

cucumber slices

Are you as cool as this?

2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley leaves
1 Tbsp. dill
3 green onions, thinly sliced
2 cups coarsely chopped or sliced cucumber
½ cup cherry tomatoes (sliced in half)
2 Tbsp. pine nuts or walnuts, toasted

Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add parsley, dill, onions, cucumber, and tomatoes; toss gently. Sprinkle with nuts. Enjoy!

Original recipe by Virginia Newman

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Fresh Radish and Greens Salad

mixed radishes

A rainbow of radishes!

1 tablespoon lime juice
2 tablespoons orange juice
1 tablespoon white balsamic vinegar (or red wine vinegar)
3 tablespoons walnut or olive oil
1 teaspoon Dijon mustard
1/4 teaspoon pepper
Dash of salt

4 cups mixed greens (you can substitute spinach)
1 cup thinly sliced red radishes (about 2 bunches)
1 large apple, quartered, cut into julienne strips
1/2 cup cucumber cut into julienne strips
1/2 cup shredded carrots
1/4 cup coarsely chopped walnuts, toasted
1/4 cup feta cheese

Place dressing ingredients in a large bowl, whisk together, and set aside. Combine greens, sliced radishes, apple strips, shredded carrots, and cucumber strips in a large salad bowl. Toss salad with 3/4 of dressing (add all dressing if necessary) and place on four plates. Garnish each plate with walnuts and feta cheese.

Recipe adapted from WebMD.com.

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Simple Romaine & Cucumber Salad

romaine lettuce

Summer’s here, and it’s time for crisp, cool salads!

2 cups bread cubes (1/2-inch cubes)
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
Salt and freshly ground pepper
1 head romaine lettuce, chopped into bite-size pieces
1 small seedless cucumber, thinly sliced

Preheat the oven to 350°. On a baking sheet, toss the bread cubes with 1 tablespoon of the olive oil and toast for about 10 minutes, stirring once, until golden. Let the croutons cool.

In a large bowl, whisk the mustard with the balsamic vinegar. Gradually whisk in the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the romaine, cucumber and croutons, toss well and serve.

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About Cucumbers

cucumber in the field

Got lots of cucumbers? It’s gazpacho time!

The cucumber is one of the earliest cultivated food crops. A cucumber contains over 90% water, which is why they are so refreshing on hot summer days. The water keeps the internal temperature cool, making them a cooling food that quenches thirst and is an effective diuretic.

Although cukes cannot boast tons of vitamin and mineral content, they do offer us benefits through the form of phytonutrients such as cucurbitacins, lignans, and flavonoids, which provide anti-oxidant, anti-inflammatory, and anti-cancer benefits. They also have a unique combination of lignans that offer anti-cancer properties as well as cardiovascular protection.

Lastly, cucumbers are a superior source of the mineral silicon, often lacking in our diets, but an integral component of calcium absorption. It may also play a role in bone and collagen formation.

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Creamy Cucumber Salad

cucumber slices1/2 cup plain yogurt
Juice of 1 lemon, about 2 tablespoons
2 tablespoons chopped fresh dill, plus more for garnish (optional)
1–2 cloves garlic, minced
Salt to taste
4–6 cucumbers, lemon or standard (about 1 pound), halved lengthwise and thinly sliced crosswise

In a medium bowl, combine yogurt, lemon juice, dill, and garlic. Season with salt and whisk well with fork to combine.

Add cucumbers and toss to coat. Garnish with more dill if desired. Serve immediately or refrigerate. Best if eaten within a few hours.

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Lindsey’s Greek Salad

1 cucumber, peeled, seeded, coarsely chopped
1 lemon cucumber, coarsely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry tomatoes, halved
Half a red onion, sliced in rounds
1/2 pound feta cheese, cut in half-inch cubes
1/2 cup Kalamata olives, pitted

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup olive oil

Place dressing ingredients in a jar and shake until mixed, then pour over prepared vegetables and stir. Set aside for 30 minutes to blend flavors before serving. Enjoy!

We thank Lindsey of our farm store for this tasty recipe.

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Cucumber, Radish, and Baby Walla Walla Onion Salad with Chili-Lime Dressing

baby walla walla bunches

Your average green onions not sweet enough for you? Try baby Walla Walla onion bunches!

6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 English hothouse cucumbers, halved lengthwise, thinly sliced crosswise
2 1/2 cups thinly sliced radishes (about 2 bunches)
1 1/2 cups matchstick-size strips baby Walla Walla onions (about 8)
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.

Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing. Sprinkle with mint.

Chili-Lime Dressing

1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil (available at Asian markets and in the Asian foods section of some supermarkets.)
1 tablespoon packed golden brown sugar (maple syrup or honey are other options)
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. Cover and refrigerate. Can be made 6 hours ahead.

We thank Epicurious.com for this recipe.

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Kia’s Chilled Veggie & Bean Salad

Kidney beansThis wonderful summer salad hits the spot for cookouts, as a topping for a fresh green salad, or as a high-protein snack on the go. It’s also versatile, so get creative about what types of veggies you use, depending what’s in your fridge or your weekly CSA box!

You can also mix up the types of beans you use in this dish. Any combination of black, kidney, garbanzo, Nash’s dried favas, or even lentils will work well.

This recipe was whipped up for one of Nash’s’ July Farm Lunches, as a topping for tacos. It makes about 3-4 quarts. Downsize the ingredient list accordingly, to make a smaller batch, as desired.

1 medium zucchini
1 medium-large cucumber
1 small-medium Wall Walla onion or red onion
1 green or red pepper
6-8 cups cooked beans (any kind!)
1 cup apple cider vinegar
3 limes, juiced
2 cloves garlic finely minced
1/2 cup olive oil
1/2 teaspoon oregano
2 cups fresh cilantro, finely minced
3 tablespoons chili powder
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
(A cup or two of fresh cut corn and some diced tomatoes are also wonderful in this salad. I didn’t have any on hand at the time, but they would be a great addition!)

Shred or small diced the zucchini, cucumber, onion and pepper. Add the cooked beans to the fresh veggies and toss well.

Combine the vinegar, lime juice, garlic, olive oil, oregano, fresh cilantro, chili powder and liquid aminos or tamari with the veggies and beans, and mix everything up really well.

Eat immediately, or let dish rest for an hour or two, or even a full day if possible, for the marinade to work its magic!

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About Lemon Cucumbers

basket of lemon cucumbers

They don’t taste like lemons, but they are as bright and happy-looking as lemons!

Like any cucumber, lemon cukes have a lot of water in them (96%), but that can be refreshing on warm summer days when they are plentiful. They contain potassium and vitamin C, both important for healthy cells, and being alkaline they help to balance the pH of the body.

Wash these beautiful yellow cukes thoroughly. The little hairs on the outside will easily come off, leaving a smooth skin that is completely edible. They do not taste like lemons, but the color can fool your eyes and your eyes can fool your taste buds!

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Cucumber Almond Soup

Lemon cucumbers

Lemon cucumbers are named for their lemony-yellow coloring. They taste like normal cucumbers, and their insides are filled with sweet seeds.

6 larger lemon cucumbers
1 smaller lemon cucumbers
4 cloves garlic
1/2 teaspoon sea salt
3/4 cup toasted almond slivers
2 slices stale bread, cut into rough pieces
2 tablespoons grape seed oil (or other mild oil)
1 1/2 cups plain yogurt
1/4 cup cold water
2 teaspoons lemon juice
Pinch white pepper
1 large leaf basil for garnish
1 teaspoon lemon zest for garnish

Thoroughly wash and dry cucumbers. Slice 1/4 inch off the top (stem side) of the 6 larger cucumbers. Using a spoon and knife as needed, scour and scoop out the insides of cucumbers and put the insides in a blender. Set the “bowls” aside. Dice the smaller cucumber and set aside.

Mince the garlic and sprinkle with salt. Using the back of a wide knife blade, work the salt and garlic together until it forms a smooth paste. Scrape up the garlic and add to blender.

Add toasted almonds to blender, reserving a couple for garnish. Pulse blender to start processing the ingredients. Add the bread and continue to process.

When the mixture is fairly smooth, slowly add the grape seed oil and combine well. Next add the plain yogurt and process again until well combined. Finally add the cold water and lemon juice. Taste and season as needed with white pepper.

Stir (not blend!) the diced cucumber into the soup. Carefully spoon the soup into the cucumber “bowls.” Chill for at least an hour. Before serving, garnish soup with ribbons of basil, a pinch of lemon zest and an almond sliver. Serve immediately.

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