Since the beginning of June I have been receiving a box of farm fresh fruits and vegetables from Coopers Farm every Thursday. Two weeks ago a wrote about Why I (Sometimes) Choose Organic and included a photo of what was included in that week’s delivery. So what was in yesterday’s box? As pictured below, there was: 1 broccoli, some strawberries, 1 cantaloupe, a bunch of basil, 1 medium white onion, 2 cloves garlic, 1 large cucumber, a bunch of yellow beans, 3 sweet banana peppers, a bunch of jalapeno peppers, and several tomatoes (which I forgot to include in the photo)! Sadly, there was no corn – hopefully there will be some again next week, because last week’s corn was truly some of the best tasting corn in the world! Still, even without the corn, this week’s delivery is pretty great.

I’ve already used the strawberries to make a Strawberry-Rhubarb Crisp using the recipe I posted yesterday for Blueberry Crisp. I just can’t get enough of that crumble topping!

For lunch I made some Quinoa-Stuffed Peppers and also used some of the stuffing in zucchini halves left over from last week’s box, similar to the Zucchini “Boats” With Home Fries I posted last month. I sprinkled a generous amount of chopped basil over top the stuffed peppers and zucchini. It was so yummy!

I will probably use the yellow beans as a side vegetable for a meatball dinner, similar to the picture below. I made this last month but haven’t gotten around to posting the recipes for the meatballs, coleslaw, and German potato salad, so stay tuned for those coming very soon.

I cooked the broccoli this evening and will use it in tomorrow’s lunch: Noodles and Cheese – definitely one of my children’s favourites.

The cucumber, garlic and onion will either be used in a Refreshing Cucumber Soup or in a Mixed Bean Salad for which I would also use some of the tomatoes and basil. Here is a photo of the Mixed Bean Salad (just pretend you see some mixed beans in there!). Recipes for these to follow soon. If you can’t wait, you can make this Cucumber Salad With Kefir Dressing recipe I posted in the spring. You can subsitute greek yogurt, sour cream, or buttermilk for the kefir.

My kids have already been eyeing the cantaloupe, so that will probably be one of their snacks tomorrow!

So that leaves only the peppers. Honestly, I have no idea what I will use them in but I promise to tell you if it turns out to be blog-worthy!

How would you use the contents of this week’s box?!

Did you know that 100 g of cucumbers provides just 15 calories and are a good source of potassium!? Furthermore, cucumber peels are a good source of dietary fibre. All three of my children LOVE cucumber slices and so I always add plenty to my garden salads to ensure some remain for myself! Another way I enjoy cucumbers is in a cucumber salad, especially in the summer. However, it also makes a great accompaniment to spicy dishes, as pictured below.

First, you must thinly slice the cucumber. Luckily, I have a mandolin slicer, which makes it quick and easy to slice the cucumber very thinly. If you don’t own one of these I highly recommend acquiring one, as it will be very useful in many of my future posts!

Next, you prepare the dressing in a medium-sized bowl. I never measure the ingredients, so these are approximate and can be adjusted to your taste preferences.

2-3 Tbsp kefir (I sometimes use greek yogurt, buttermilk, or sour cream instead)

2 tsp grapeseed oil (olive oil also works well in this recipe)

1 tsp white balsamic vinegar (white wine vinegar or apple cider vinegar are good substitutes)

1 tsp dijon mustard

1-2 tsp fresh or frozen dill, finely chopped (I always have some in my freezer that I’ve pre-chopped and store in an airtight container)

salt & pepper to taste

Whisk all ingredients together, add the sliced cucumbers, add 1 garlic clove and 1/2 a medium onion, both finely chopped, and toss. It is best to let the salad sit in the fridge for a short while, so the cucumbers can absorb the dressing a little, however I often do not have this luxury and serve it immediately instead.

What is kefir, you ask?! I’ll answer that in my next post!

What’s your favourite way to eat cucumbers?