This Cucumber Salad recipe is a staple in our house during the summer – so delicious and refreshing!  This recipe is from my cousin Kristin.

Cucumber Salad

Ingredients:

• 4 cucumbers
• 1 onion, sliced
• 2 t. salt
• 2 t. white vinegar
• 2 T. chopped fresh dill
• 1/2 c. mayo
• 1/2 c. sour cream (or greek yogurt – we tend to like this better)
• 6 T. lemon juice (or less, to taste)

Instructions

Peel and slice cucumbers. Put in glass bowl. Sprinkle with salt and vinegar. Cover and let stand for 30 minutes. Mix mayo, sour cream, dill and lemon juice. Add onion and cucumber. Cover and chill.

 

In talking with some farmers market customers yesterday, I mentioned this awesome stuffed zucchini recipe that I found in Grit magazine.  It is a great use for those huge zucchini that you don’t find until it is (almost!) too late.  🙂

Stuffed Zucchini

Ingredients

• 1 zucchini, 12 to 18 inches
• 1/2 to 1 pound ground beef or meatloaf mix (equal amounts beef, pork and veal)
• 1 can (14 to 16 ounces) corn, drained, or 1 box (16 ounces) frozen corn, thawed and drained, or leftovers (any amount) from corn on the cob
• 1 onion, chopped
• 1 green pepper, diced
• 1 tomato, chopped
• 3 to 4 eggs
• 1 box stuffing mix
• Black pepper or crushed red pepper to taste
• Grated or sliced mozzarella cheese

Instructions

• Heat oven to 350°F. Grease 9-by-13-inch baking dish; set aside.
• Wash zucchini and place on cutting board. Cut off each end and slice zucchini in half lengthwise. Use tablespoon or serving spoon to scoop out seeds and make a hollow in each half. Place, hollow side up, in prepared dish.
• In large bowl, combine remaining ingredients, except cheese. Spoon into zucchini hollows. Add water around zucchini to 1-inch depth.
• Cover dish with foil, and bake for 1 to 2 hours, or until zucchini is tender.
• Remove foil, and top each zucchini hollow with cheese. Bake for an additional 10 minutes, or until cheese is melted.

I have collected lots of yummy zucchini and squash recipes over the years, and I will be posting those here over the next few weeks.  Keep checking back!

This will be the first week that we finally have some substantial vegetables to share at the Walnut Valley Farmers Market.

Yellow squash, zucchini, three types of pattypan squash, cucumbers, onions, and a few new potatoes and jalapenos.  Still no tomatoes yes, but SOON.  We also still have a FEW thornless blackberry plants left.  If you want them, make sure to come early!  We will also still be selling pecans.

All of that squash is making me hungry for this recipe for “Glorified Zucchini Casserole” from Tasty Kitchen  (if only I had just a FEW tomatoes …).

Man, now my mouth is watering just thinking about it …

When you try this recipe (and I say when, not if, because it is just Too. Darn. Good. not to try), I would recommend substituting some pattypan squash for either the zucchini or yellow squash.  They tend to be a little “meatier” than either zucchini or yellow squash and hold up better during baking (is it possible for a vegetable to be “meaty”? … I’m saying it is).

We will also have bunches of fresh lavender for sale for at least one more week.  This week we will also be adding small, fresh flower bouquets! … something I haven’t done for awhile, but am looking forward to!

Visit is bright and early tomorrow morning at the Walnut Valley Farmers Market!  This pregnant lady doesn’t hold up well in the heat, so we are sure to be done early!  🙂