This relish would be best made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be just as delicious, but will be all red.
3 medium beets
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives
Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish.
1/2 cucumber, preferably hothouse
4 thin slices of lime
2 sprigs mint
Tonic or soda water, to taste
Peychaud's bitters, to taste (optional)
Using a vegetable peeler, peel the cucumber lengthwise until you have long, wide ribbons.
Place a few slices of lime and mint leaves in the bottom of a Collins glass, or other tall glass, and, using a wooden spoon, lightly muddle them to release the juices in the lime and oils in the mint. Add a few strips of cucumber and fill the glass with ice (crushed, if you’ve got it).
Top with tonic water and a few dashes of bitters, if using.
Eggplant can easily be subbed for the squash here, or use both!
1 5.3 ounce container Greek Yogurt
Juice from 1/2 lemon
1 cucumber, peeled and shredded
1 tablespoon minced Italian parsley
Pinch of salt
4 pita pockets
2 to 3 summer squash, ends trimmed and sliced lengthwise
2 cucumbers, peeled and diced
1 pint of cherry tomatoes, halved
Juice from 1 lemon
Pinch of crushed red pepper
1 tablespoon minced Italian parsley
1 teaspoon minced mint
To a medium bowl, add the Greek yogurt, lemon juice, shredded cucumbers, Italian parsley and salt. Mix until combined. Transfer to the fridge while you make the rest of the gyros.
Preheat the oven to 250 degrees F. Place the pita on a baking sheet and transfer to the oven to warm the pita.
To a small bowl, combined the diced cucumber, cherry tomatoes, lemon juice, a few pinches of salt, crushed red pepper, Italian parsley and mint.
Using a grill or grill pan, bring the heat to medium-high. Brush the squash with a bit of olive oil. Cook on each side for about 2 to 3 minutes, until the squash has softened slightly and you begin to see grill marks. Transfer to a plate and sprinkle with a few pinches of salt.
To assemble the gyros, grab the tzatziki from the fridge. Add a dollop to the center of the pita and spread it around into an even layer. Add a few slices of squash, top with a few spoonfuls of tomato and cucumber salad. Add more fresh herbs if desired.
This recipe calls for toasted whole spices to be freshly ground. If you don’t have a spice grinder, use pre-ground! Ellwood Thompson’s has a great bulk spice selection for the less used spices, like cardamom.
⅓ cup raw pumpkin seeds
1 tablespoon plus ¼ cup olive oil
1 cardamom pod
1 whole clove
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium or 4 small cucumbers, peeled if desired, cut into 1-inch pieces
4 medium yellow peaches, cut into 1–1½-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds
Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
4-5 small cucumbers, peeled if desired
1 large spring onion
3-4 dill sprigs
1/3 cup sour cream (regular or vegan)
Slice cucumbers and spring onions (green and white parts!), then finely chop dill.
Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed.
4 cups diced sun jewel melon, peeled and seeded
2 cups diced cucumber, peeled and seeded
Salt to taste
1 teaspoon lemon or lime zest
2 tablespoons freshly squeezed lemon or lime juice
1 to 2 tablespoons chopped fresh mint
1 ounce feta cheese, crumbled
¼ to ½ teaspoon Aleppo pepper or mild chili powder (to taste)
2 tablespoons extra virgin olive oil
Combine all of the ingredients and toss lightly. Best eaten the day of!
1 bottle of tequila, or vodka, or gin
1-2 large cucumbers (peeled and seeded if desired)
Mason jar large enough to fit the entire bottle of liquor
Thinly slice the cucumbers, put into the jar with the liquor, and seal. Shake every day, and let sit for at least 24 hours, ideally up to 5 days. Strain and enjoy in your favorite cocktails!
2 large cucumbers
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Freshly ground black pepper
1/2 lemon (optional)
1 c. crumbled feta
1 c. halved cherry tomatoes
1/2 c. halved kalamata olives
2 tbsp. chopped dill
FOR THE DRESSING
1/4 c. extra-virgin olive oil
2 tsp. red wine vinegar
1 tsp. dried oregano
Red pepper flakes
Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture.
Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing.
Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes.
In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing.
A simple, but impressive and refreshing dessert for the cucumber bounty!
4 cups 1/2-inch pieces peeled, seeded cucumber
1 tablespoon fresh lime juice
1/2 teaspoon matcha green tea powder
1/4 teaspoon kosher salt
In a blender, purée cucumber to a fine pulp. Add lime juice, green tea powder, and salt. Season with more salt and lime juice, if desired. Transfer to a large metal baking pan and freeze until solid.
Using the tines of a fork, scrape into fine shards.
5 or 6 small pickling cucumbers or 2-3 large cucumbers
half of an onion
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 garlic clove, minced
Peel cucumbers and slice to your liking. Peel and slice onion. Combine in a large bowl.
Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions.
Allow to sit at least an hour before serving. Sprinkle with black pepper (optional).
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.