Today’s FarmShare includes costata romanesco zucchini, suyo long cucumber, romaine lettuce, lacinato kale, easter egg radishes, chiogga beets, tomatillos, cherry tomatoes, jalapeno pepper, green peppers, cilantro & basil.
Look for eggplant, okra and more tomatoes in the coming weeks.
Here's a recipe to try:
CUCUMBER RAITA (serves 4 to 6)
2 suyo long cucumbers, peeled
1 Tbsp sea salt
2 Tbsp finely chopped onion
1 jalapeno pepper, seeded and finely chopped (to taste)
3 cherry tomatoes, chopped
1/2 tsp ground cumin
1 cup plain yogurt
salt & freshly ground pepper to taste
2 Tbsp chopped cilantro
Cut cucumbers into halves length-wise and scoop out and discard seeds. Cut into 1/4 inch slices. Toss with salt and marinate for 10 minutes. Rinse cucumber slices in cold water to wash off salt, then drain in a strainer squeezing them to remove excess liquid. Put in a large bowl, Add jalapeno pepper to taste. Combine rest of ingredients, except salt and pepper, and mix with cucumber. Add salt and pepper to taste. Garnish with cilantro.