June 27

Tricycle:

  • Easter egg radishes
  • New potatoes

Tomten:

  • Summer squash
  • Suyo long cucumbers

Community Food Collaborative:

  • Sungold cherry tomatoes

Agriberry:

  • Red sweet cherries (Timber View Orchard--Winchester, VA)

 

From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for suyo long cucumbers

 

Dilled Potato and Cucumber Salad

Serves 2 

Ingredients:

3 Tablespoons distilled white vinegar

2 teaspoons coarse kosher salt

1 lb.  Suyo long cucumbers, peeled and very thinly sliced

a few branches plus 1 tablespoon chopped fresh dill

1.5 lbs. potatoes, unpeeled

additional kosher salt

1/2 cup very thinly sliced white or yellow onion

1/3 cup mayonnaise (store-bought or homemade)

2 TBSP chopped parsley

 

Directions:

The day before, make the cucumber pickles and cook the potatoes.  For the pickles:  pour the vinegar and salt into a gallon sized ziplock bag and swish around to combine.  Add the cucumbers and dill branches.  Turn several times to coat with the salt mixture.  Refrigerate overnight.  Cook your potatoes by boiling them whole in a large pot of salted water for about 30 minutes.  Drain and cool completely in the fridge overnight.  The next day, drain the cucumber mixture in a colander and discard the brine and dill.  Cut your potatoes crosswise into 1/2 inch thick slices and place them in a large bowl.  Sprinkle generously with salt and pepper.  Add the drained cucumbers, onion, 3 tablespoons dill, and the parsley.  Toss to blend.  Stir in the mayonnaise and season with additional salt and pepper if needed.

 

From Babble.com; modified for cherry tomatoes

 

Tomato Bruschetta with Sweet Cherries

 

Ingredients:

1/2 loaf good, crusty bread

Cherry tomatoes, quartered

1 cup bing cherries, quartered

1/4 cup parsley, minced

2 cloves garlic, smashed and minced, plus one whole clove for bread

2 tablespoons yellow onion, minced

2 tablespoons olive oil plus more for bread

1 tablespoon balsamic vinegar

1/2 teaspoon salt plus more to taste

1/2 teaspoon fresh ground white pepper

 

Directions:

In a small skillet, heat the oil over medium-high heat. Add the garlic and onion and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly. 

Add the cherry tomatoes, sweet cherries, balsamic and parsley to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don't over salt, though!) Cover and refrigerate for an hour or two if you have the time. 

Cut the baguette into diagonal slices to allow for the most surface area possible. Heat 2 TBSP of olive oil in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 2 TBSP olive oil and the other half of the bread. 

To serve, give the tomato and cherry mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.