July 8

From Henley's Orchard

  • Peaches

From Tricycle Gardens

  • Slicing and heirloom tomatoes
  • Swiss Chard

From Tomten Farm

  • Fresh Red German Garlic
  • Carrots

From Pine Fork Farm

  • Lemon cucumbers
  • Colorado Rose and Yukon Gem potatoes

 

Cucumber Carrot Salad

Adapted from Epicurious.com

INGREDIENTS

2 cucumbers (about 1 pound), peeled, leaving stripes of skin, and sliced thin (about 6 cups)
1 cup coarsely shredded carrot
1 cup paper-thin slices red onion
1/3 cup white-wine vinegar
3 tablespoons vegetable oil
1 1/2 teaspoons salt, or to taste
1 teaspoon sugar

PREPARATION

In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

 

Roasted salt and vinegar crushed new potatoes

Adapted from jenniferjoyce.co.uk
A delicious take on the lip-smacking crisp/chip flavour. Serve alongside some succulent pork chops.

Serves 4
750g small red or brown new potatoes
2 tbsp extra virgin olive oil
Black pepper
2 tbsp cider vinegar
1-2 tsp flaked sea salt, for sprinkling
2 tbsp flat-leaf parsley, chopped

1 Preheat the oven to 425F.  Boil the potatoes in salted water until knife-tender. Drain. Put back in the pot to dry out a little. Tip on to a very large baking tray.

2 Using a tea towel gently crush each potato but leave them whole. Drizzle them with the olive oil and season with pepper. Bake for 20-25 minutes or until the edges are browned and crisp.

3 Remove from the oven and gently toss with the vinegar. When all of the vinegar has been absorbed, sprinkle with sea salt and parsley.