Well we had 5 ” of rain last nite. The tomatos don’t like that but the rest do.
Instructions Full Share:
Take one unlabeled bag from the top of the fridge and one unlabeled bag from the bottom of the frige.
Take eggs from the door of the frige.
Pesto for sale in the freezer and Raw Milk cheeses for sale in the frige door.
Here’s what’s in the bags.
Tomatos and cherry tomatos
Cuks: Slice thinly, sprinkle with salt. let stand. drag thru spiced flour or an egg batter and fry in pam or olive oil.
Slice thinly and add to vinegar, salt, pepper with diced tomatos. may add sour creme, milk, cremem etc. also may add honey or sugar. We also add dill.
Lemon Basil: Lemon Basil http://www.cdkitchen.com/recipes/recs/57/Lemon_Basil_Linguine2689.shtml
W/toms & Olive oil: http://www.globalgourmet.com/food/special/1999/sultan/greenbeans.html
Tomato Green Beans: http://busycooks.about.com/od/sidedishrecipes/r/tomgreenb.htm
Green Beans with Cherry toms: http://allrecipes.com/Recipe/Green-Beans-with-Cherry-Tomatoes/Detail.aspx
Tabasco Lemon Cuk
l/4 ts salt
3 TB sour cram, yogurt or veggie alt.
Juice of Â½ lemon
Fresh gnd pepper
Â¼ ts Tabasco sauce or to taste(chili sauce works too)
Pell the cuks, slice lengthwise down middle and take out seeds. Slice the halves crosswise, paper thin. Place in bolwl and add salt, stir and refrigerate for 30 mins. ~Whisk the sour crÃ¨me, lemon juice, pepper and Tabasco sauce or chili sauce. ~Take up the now limp cuks by handful and squeeze as hard as possible to rid of water. Stir the cuks into the dressing and serve.
Grated Cuk Salad
4-6 cuks, halved lengthwise and seeded
l ts salt
Â½ cup Yogurt orâ€¦ sour crÃ¨me, vegan sour, mayo, heavy crÃ¨me, mashed tofu etc)
Large pinch of Cayenne pepper
Â¼ ts paprika
Â¼ ts lemon zest
Juice of 1 Lemon(I use vinegar if no lemons)
L ts toasted cuminseed( or pwder cumin donâ€™t have but the seed is better.
1 teaspoon chopped mint or Basil
Grate Cuks,place in colander in sink and sprinkle w/ salt set aside 20 mins.
Place Yogurt, cayenne, paprika, lemon zest and juice, pepper and toasted cumin seed in bowl and whisk until smooth then add CARRots.
Press out juice from Cuks while in colander, as much as you can. Stir Cuks and mint/basil into mixture and chill l hour. Taste for seasoning before serving. Holds well in fridge.