By Kelli Swensen, Dietetics Student, Sargent College

Already week 10 of the CSA boxes and this week’s box was loaded with fresh vegetables with endless possibilities for recipes! It contained:

• 1 Melon
• 1 head of Lettuce
• 1 bunch of Cilantro
• 2lbs of Tomatoes
• 2lbs of Potatoes
• 1 Eggplant
• 4 Pickling Cucumbers
• 1.5lbs Summer Squash
• 1lb Beans
• 1 head of Garlic

Going down the list, the pickling cucumbers caught my eye. Not being a cucumber expert by any means, I did some research and found that pickling cucumbers are a type of cucumber that is good to use in fresh salads or sliced up and lightly seasoned for a refreshing snack. Although both these options are worth trying since they require no cooking, with “pickling” in the name, it’d be wrong not to at least provide a way to make pickles with these cucumbers. Again, with the internet as my guide, I set out to find the perfect pickling recipe. Unfortunately, most methods of pickling cucumbers take days to accomplish. With the dog days of summer here, who wants to wait days to enjoy a homemade pickle? Thankfully, Registered Dietitian Jennifer Culbert sent me a link to an article in the Boston Globe that featured recipes that use farm fresh ingredients (check out the article HERE). Clicking through I was excited to see a recipe for pickling cucumbers that only takes 2 to 3 hours!

Quick Cuke Pickles

(original recipe from HERE)

4 waxless cucumbers (skin intact), thinly sliced
1 white or sweet onion, halved and thinly sliced
¼ cup white wine vinegar
Salt and pepper to taste
4 T chopped fresh parsley or dill

1. In large bowl, layer the cucumbers, onion, vinegar, salt, pepper, and parsley or dill. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, stirring the mixture several times.

2. Just before serving, give the cucumbers one last sir

Another summer favorite is potato salad. Found at almost all barbeques, pot-lucks, and neighborhood get-togethers, potato salad is a crowd favorite, but is often times loaded with unhealthy amounts of mayonnaise and other non-nutritious ingredients. Cooking Light has a great, healthy option for potato salad that would be a great addition to your next barbeque and uses many of the ingredients found in this week’s CSA box!

Southwestern Potato Salad
(Original recipe HERE)

Yield: 8 servings (1 cup each)

1 (7-ounce) can chipotle chilies in adobo sauce
2lbs small red potatoes
Cooking spray
1 ½ cups fresh corn kernels (about 3 ears)
½ cup chopped celery
½ cup finely chopped red onion
½ cup chopped red bell pepper
¼ cup chopped fresh cilantro
1 (15-oz) can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup fresh lime juice
3 T canola oil
¾ tsp salt
¼ tsp freshly ground black pepper

1. Remove 1 chipotle chili from can. Chop chili to measure 2 tsp. Reserve remaining chilies and adobo sauce for another use

2. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10min or until tender. Drain; cool. Cut potatoes into ¼-inch cubes. Place potatoes in large bowl

3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn; sauté 5 min or until lightly browned. Add corn, celery, and next 5 ingredients (celery through jalapeno) to potatoes; toss gently

4. Combine 2 tsp chopped chipotle chili, lime juice, oil, salt, and black pepper, stirring with a whisk. Drizzle the lime juice mixture over potato mixture, and toss gently. Cover and chill 1 to 24 hours

Want more farm fresh recipes? Check out our previous CSA posts:

• Need ideas for Strawberries, Russian Red Kale, Garlic Scapes, Radishes, or Spinach? Check out our first CSA post
• Our second CSA post has you covered in ideas for Beets, Mustard Greens, Arugula, and Dill
• Check out this post for a fresh penne pasta with roasted tomatoes and corn recipe along with an easy corn salad recipe
• Healthy, friend-pleasing Eggplant Parmesan (keep this one on hand for fall! It’s the perfect comfort food with the memory of summer fresh foods.)
• Tips for roasting vegetables can be found in last week’s CSA post