Backyard Gardens’ CSA: Week 15 — September 13, 2012

Hi! I hope everyone got all their swimming and such in because it seems like cooler weather from here on out. With the fall equinox approaching fast we are looking at the last harvest for some delectable veggies due to the low temperatures. Get your green beans, basil, squash, and cucumbers through order or market before it’s too late! On a brighter note, there are some juicy melons headed your way in the CSA bins this week. These include Galia, hybrid of cantaloupe and honeydew, and 3 possible watermelon varieties- red, yellow, or orange . These colorful treats are packed with Vitamin C, A, Potassium, and Lycopene to help you get your antioxidants on! Check out the recipe below and enjoy the crisp air out there…

Full Share

Dill

Beets (Small Bunch)

Cucumbers

Sweet Onions

Tomatoes

Garlic

Hot Peppers

Melon

 

Half Share

Dill

Beets (Small Bunch)

Cucumbers

Sweet Onions

Tomatoes

Garlic

Hot Peppers

Melon

Small Squash

Recipe

Cucumber Soup with Melon Salad and Smoked Wild Salmon

2 Yukon gold potatoes, boiled whole in salted water till tender
1 English cucumber, peeled and seeded
1 cup honeydew melon, chopped
1 clove garlic
1 Tbsp lemon juice
2 tsp sea salt
2 drops Tabasco
2 Tbsp Nancy’s plain yogurt
1 Tbsp chives, chopped
1/4 cup each: honey dew, cantaloupe, watermelon and cucumber (use small melon ball scoop)
1/4 lb smoked wild salmon

SOUP

In a blender combined 1 Yukon potato, cucumber, honeydew melon, garlic, 2 tsp lemon juice, sea salt, Tabasco, and yogurt. Blend until smooth, strain thru a mesh colander, check seasoning and chill.

GARNISH
Chop 1 Yukon potato and add 1 tsp lemon juice and chives. Check seasoning.

ASSEMBLY
In four bowls place 1/4 of the potato salad in the bottom. Top each salad with 1/4 of the melon/cucumber balls and then top with 1 oz of smoked salmon. Pour chilled soup around the salads and smoked salmon. Serve right away.

Recipe from edibleportland.com