Out here in the desert, the produce that does well is sometimes obvious, as with the chili peppers — think of Hatch Chilies, which come from just over the state line in New Mexico. Some, however, is not so obvious, such as those little Lemon Cucumbers you see right up front. We generally start getting those right at the peak of summer. The time when tomatoes stop producing because it’s too hot (they won’t set fruit when triple digits arrive), these refreshing and juicy cucumbers are right there to make a cool salad or side.
So, this week’s share included:
- Okra (1 basket)
- Lemon Cucumbers (3)
- Sweet Potato (1 huge)
- Gold potatoes (3)
- Summer Squash (2)
- Basil (1 bag)
- Yellow onions (5)
- Green Chilies (5)
We already made a small salad with a lemon cucumber and some basil, topped with just a few drops of Balsamic vinegar and olive oil. It made a perfect side to a batch of fried okra and some baked potatoes — done in the microwave. A bit more basil went into an omelet for breakfast, and the rest of the basil will make a small batch of pesto for pizza sauce — pizza night is almost upon us. Everything else? We’ll update this in a week.
Update 7 August: We made a nice (but spicy) Chile Relleno Casserole with the chilies, some of the potatoes, and one summer squash. The rest of the basil went into a batch of delicious pesto that we used as a pizza sauce — pesto, mozzarella, mushrooms, and olives on half — Oh, was that good. Two of the cucumbers worked just perfect as a topping for sandwiches through the week, and the remaining summer squash and a potato went into a batch of tomato vegetable soup — we used a can of tomatoes and a fresh frozen tomato for that just picked taste.