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.
A gorgeous color, this can be turned into a French 75 easily with the addition of gin and sparkling wine.
3 cups club soda
1½ cups fresh lemon juice
1 cup beet juice
⅔ cup simple syrup
2 tablespoons fresh ginger juice
8 ounces gin (optional)
8 ounces Prosecco (optional)
Stir club soda, lemon juice, beet juice, simple syrup, and ginger juice in a large pitcher. Divide among glasses filled with ice; top each with 1 oz. gin and 1 oz. Prosecco, if desired.
1 peach, pitted and cut into chunks
2 oz habanero liquor*
1 TBSP sugar
Juice of 1 lime
1 cup of ice
*Soak 8-10 seeded habanero peppers in a light rum. 30 min for mild, 1 hour for medium, 2 hours for spicy.
Combine all ingredients in a blender, and blend until smooth.
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!
1⁄2 cup cooked carrots (steamed or boiled)
1⁄2 cup almond milk
1⁄2 cup plain yogurt
2 TBSP almond butter
1 TBSP maple syrup
Blend together and enjoy!
If you have a juicer, this is even easier. Just juice the tomatoes, celery, and parsley and continue with the recipe. Adjust seasonings as you like!
6 pounds ripe tomatoes, coarsely chopped
6 celery ribs, coarsely chopped
2 cups very coarsely chopped flat-leaf parsley sprigs (from 1 large bunch)
2 tablespoons fine sea salt, divided
2 1/2 to 3 tablespoons bottled horseradish
2 1/2 to 3 teaspoons Tabasco
2 1/2 to 3 teaspoons fresh lemon juice
Lemon wedges for rims of glasses
16 ounces (2 cups) ice-cold vodka
Garnish: anything pickled! Okra, green beans, caper berries, etc.
Purée tomatoes, celery, parsley, and 1 tablespoon sea salt in several batches in a food processor until smooth. Transfer to a bowl and chill at least 1 hour. Force through a food mill or medium-mesh sieve into a bowl, discarding solids (you'll have about 10 cups juice). Add horseradish, Tabasco, and lemon juice.
Mix remaining tablespoon sea salt and 1 teaspoon finely ground fresh pepper on a small plate. Moisten outside of rim of each glass with lemon wedge, then dip rim in salt and pepper. Fill each glass with ice and 1 ounce (2 tablespoons) vodka, then top with about 2/3 cup juice.
2 cups water
2 cups cucumber, peeled, seeded and chopped
1 TBSP lime juice
1 TBSP sugar
In a blender or food processor, combine water, cucumbers, sugar, and lime juice until smooth.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving.
1⁄2 teaspoon lemon zest, grated 1⁄2 cup lemon juice
4 cups hot water
5 tablespoons sugar
Wash the cucumbers very well, leave their skin on and grate them in a bowl. Add lemon zest to cucumber, then
Stir and transfer them in a piece of cheese cloth.
Squeeze the juice into the bowl. Set aside. You can also blend up the cucumber and lemon in a blender and then strain. Mix sugar and lemon juice in hot water until sugar dissolves and combine this syrup with cucumber juice.
Chill it at least for an hour and serve with ice cubes and fresh cucumber slices.
(HINT: add a shot of vodka or rum for a delightful summer cocktail)
We love seasonal agua frescas as a refreshing treat on the farm! As the seasons substitute any fruit that is available, like any melons, or even cucumber.
4 cups strawberries, sliced 1 cup white sugar
8 cups cold water
Juice of 1 lime
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water. Cover the bowl with plastic wrap and place in the refrigerator for 4 hours.
Remove the strawberry mixture from the refrigerator and pour into a blender. Blend on high until smooth. Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.
Add the remaining 7 cups cold water to the pureed strawberries and mix well. Place the Aqua de Fresa in the refrigerator to chill for several hours or pour over ice and serve immediately. Garnish with lime slices or mint leaves.
1⁄2 cup orange juice
1 cup mixed frozen strawberries or blueberries (if using fresh berries, just add a few more ice cubes)
2 TBSP granola
1 cup baby beet greens
1⁄4 cup plain low-fat yogurt
1 tsp honey or agave syrup
2 or 3 ice cubes
Place all ingredients in a blender and blend it all up for about a minute.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.