If you get our weekly newsletter you already know its cucumber season at Rumar Farm and they are very lovely this year. What other vegetable is as refreshing as a cucumber? With peak summer upon us, cukes are more plentiful than ever and a good time to load up on them for salads, slaws, pickles, lettuce wraps, noodles, cocktails and so much more.
We have a few different varieties to choose from:
Slicing cucumbers – longer than pickling types, are to be consumed fresh in salads or with dips. Try the classic cucumber sandwich with toasted bread, cream cheese, cucumber slices and dill.
Green pickling cucumbers – shorter and bigger around than slicing cucumbers, they have thinner skins. They can be eaten fresh or are often pickled. Canning is not for everyone, so you may want to try quick pickles, sometimes called refrigerator pickles. The process takes only a few minutes and can keep in the fridge for up to 2 months.
Dutch White cucumbers – very sweet, pickling style cucumber, ivory white in colour. It is a very rare, heirloom variety and has a pleasant taste.
Salt and Pepper cucumber – small pickling style cucumbers are sweet and very crunchy. They have a white skin with black spines which was the inspiration for the name “salt and pepper”.
If you want to supplement your CSA basket you can go to our on-line store and place and order, we will have it ready for pickup Wednesday.
Here is what you can expect this week:
Royalty Raspberries We are coming to the end of raspberry season and our last variety is a perfect way to finish it off. These dusty, red/purple berries are very sweet and excellent for eating fresh or desserts.
Rumar Farm Lettuce Mix You may notice that the lettuce is changing flavour as the season goes on. It is now more earthy with a heartier taste as a result of warmer days. As lettuce lovers we adjust our salad dressings based on the season. Lighter dressings in early spring and heavier ones as the season progresses.
New Potatoes Freshly dug red and white potato mix. New potatoes have thin, wispy skins and a crisp, waxy texture. They have been harvested early and have a sweet flavour. Easy to prepare, just boil and drizzle with a herbed olive oil or butter, salt and pepper.
Cucumber Slicers As described above. Freshly picked and delicious.
Yellow Beans Here is a clever yellow wax bean dish that’s easy and flavourful. Can serve warm or cold so perfect for mid summer meal. Chop beans, smash some garlic cloves and sauté in heated oil for 2-3 minutes. Add a cup of water and cook for 20 minutes. Drain, add more chopped garlic and fresh herbs like parsley or dill.
White Turnip Back by popular demand, white turnips are so sweet and versatile we included it again this week.
Sage Try something a bit different, fried sage leaves. Just melt butter in a skillet over medium heat, throw in the sage leaves, cook, stirring occasionally until they stop sizzling. Remove from pan and cool on a plate. Eat as an appetizer or use as a garnish. You will be left with sage brown butter in your skillet which is quite a treat in itself drizzled on top of veggies or pasta.