There’s nothing quite like harvesting fresh cucumbers on a warm summer morning. Their cool crunch and subtle sweetness are a highlight of the season—and knowing they’re grown without harmful chemicals makes them all the better. From seed to harvest, cucumbers grow quickly and thrive in warm, sunny weather. We pick them early and often to keep the vines productive and the cucumbers tender. Whether it’s the long, smooth slicing varieties or the short, knobby pickling types, each one is packed with hydration and crunch.
As organic farmers, we’re proud to grow food that’s good for people and the planet. Cucumbers may seem like a simple crop, but every one is a product of careful stewardship and natural abundance. When you choose organic, you’re supporting a food system rooted in health, sustainability, and trust—and we think that makes every bite taste better.
Here is what is in your basket this week:
Green and White Cucumber Mix – Fresh and crunchy, a mix of green and white pickling cucumbers. Our unique white heirloom variety are extra sweet and look so nice paired with the green for a colourful salad. Enjoy them raw in salads or sliced with a sprinkle of salt and vinegar for a quick snack. They’re perfect for making refreshing cucumber water, cold soups like gazpacho, or homemade tzatziki sauce. You can also pickle them for a tangy treat or add thin slices to sandwiches and wraps for a cool crunch. Don’t forget—organic cucumber skin is pesticide-free, so it’s great to leave on for added fiber and nutrients.
Apricots – Small, golden-orange fruits known for their sweet, slightly tart flavor and velvety skin. They are rich in vitamins A and C, fiber, and antioxidants, making them a nutritious addition to any diet. Native to China and Central Asia, apricots are enjoyed fresh, dried, or used in cooking and baking. Their delicate taste and fragrant aroma make them a popular ingredient in jams, desserts, and savory dishes alike.
Italian Flat Green Beans – To prepare, you first need to top and tail the beans. They are wonderful steamed then grilled and with the right seasoning, they become tender with a citrus aroma and a fantastic tangy flavour. After grilling drizzle with a bit of Greek dressing (recipe below).
Collard Greens – Member of the cabbage family has an earthy and a meaty, tender texture and is unlike any other cooked green you’ve had before. If you have never tried them, this easy recipe is a great introduction. First wash and cut out the woody stem, cut collards into 3/4 inch pieces and set aside. In large pan, cook about 8 slices of chopped bacon in 1 tbsp butter over medium heat until crisp. add one small diced onion, cook until soft then add the greens and 2 cloves minced garlic. Cook for 3-4 minutes then add 1 1/4 cup chicken broth. Cover and cook over a low simmer 35-40 minutes or until tender. Season with salt and pepper.
Bunch of White Hakurei Turnip with Greens – Super sweet, delicate almost fruity flavour and crunchy texture make them a new popular variety developed in Japan. Can be pared with almost anything, most commonly grilled, stir-fried, added to soups, roasted, braised or they can also be eaten raw. Grate it into salads or slice it like an apple to eat with dips. No need to peel, simply wash and prepare. The greens can be added to your salad.
Leaf Lettuce Head – As we are well into the hot summer days, lettuce changes into a more hearty and earthy flavour. Now is the time to use stronger salad dressings to compliment mid season lettuce. Try out the recipe provided.
Garlic Head and fresh Oregano – Homemade Greek Dressing is tangy, easy to make and delicious drizzled over salad, stirred into a pasta salad, used as a marinade for meat or a vegetable topping. Grab a small mason jar with a lid. Add 1 large clove of garlic finely minced, 1/2 cup of olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 3 tsp chopped fresh oregano and 1/2 tsp salt with ground black pepper to taste. Shake vigorously until well blended and emulsified. Store in fridge up to 2 weeks. If you want a creamy dressing, blend 2-3 tbsp of Greek yogurt.
Enjoy
