Summer Field Notes + Recipe for Cucumber Salad with Mint and Feta

Posted by Kim Tait on 06/21 at 10:07 AM

As we roll into summer, things on the farm seem to be going pretty well. The sugar snap peas are coming on, and we will start seeing them in the share this week – they are such a treat! The farmers got the strawberry plugs planted late last week, and we will look forward to having delicious berries in the share next year. We thought we might be able to get one more year out of the old patch, but it gave up the ghost earlier in the spring.

The high tunnels are pulsing with life, with the cucumbers ripe and plentiful, as well as the basil. It shouldn’t be too long before we get our first ripe tomatoes—then will come the summer squashes, eggplants, and peppers.

We have just gotten word that the devastating late blight has been detected in Centre County. If you will recall, many growers and home gardeners lost all of their tomato plants a couple years back. We will start spraying them with copper sulfate this afternoon in the hopes of keeping the disease at bay. We’ll keep you posted, but in the meantime, please send a good word to the tomato spirits to protect us all!

Cucumber Salad with Mint and Feta

1 lb cucumbers, thinly sliced.
1/4 red onion, thinly sliced and cut into 1-inch segments
2 or 3 red radishes, thinly sliced
10 mint leaves, thinly sliced
White vinegar
Olive oil
1/4 lb feta cheese
Salt and freshly ground pepper

In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, and mint leaves with a little bit of white vinegar and olive oil; add salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

• Share
• Tweet