The beet goes on.
Well, summer is certainly here. We've been blessed with sun and rain this passed week and have been working hard to stay hydrated. We are excited to begin our true harvest season. The garlic is hanging in the barn, the onions are starting to fill up the greenhouse for curing and our every other day harvest of summer squash, cucumbers and beans is fruitful to say the least. The tomato plants are loaded with fruit and we watch them daily for any signs of ripening. Soon enough we'll be drowning in 40 varieties of heirloom goodness. But for the moment, we'll be thankful for the amazing bounty we've had so far and look forward to those fall crops about to be planted.
Scenes from the farm: Kat stays cool during her lunchbreak, Duma stays cool under the farm truck, the farm stays cool under the storm clouds.
In the share:
head lettuce
salad mix
arugula
specialty greens mix
beans
beets
carrots
spring onions
cabbage
kale
swiss chard
summer squash
cucumbers
eggplant
green peppers
celery
dill
parsley
Cucumber, Celery, & Sweet Onion Salad with Sour Cream Dressing
Ingredients
- 3 tbsp. sour cream
- 3 tbsp. olive oil
- 3 tbsp. lemon juice
- 1 tbsp. chopped fresh dill, plus more for serving
- Pinch sugar
- Kosher salt
- Freshly ground black pepper
- 2 English cucumbers, thinly sliced
- 4 stalks celery, thinly sliced, plus 1/4 c. celery leaves
- 1 small sweet onion, halved and thinly sliced
Directions
- Whisk together sour cream, oil, lemon juice, dill, and sugar in a bowl. Season with salt and pepper. Add cucumber, celery and leaves, and onion and toss to combine.
- Serve topped with dill.