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9905 428th Ave Se

North Bend, WA

FriskyGirlFarm@gmail.com

Tel: 206.480.8246

Week 11 - Cucumbers

The abundance of summer is truly upon us! We harvested over 100lbs of napa cabbage, 150lbs of cucumbers, and 200lbs of summer squash this week. All our veggies are loving the summer weather and we're so thrilled that the tomatoes are finally ready! 

 SaladFest is August 10th, only 8 days away! Check out the facebook event and share widely with your friends and family. It's gonna be a hoppin' party!


Veggie of the Week: Cucumbers!


Nothing beats the heat of summer like biting into a cool crunchy cucumber! And have you ever heard of a lemon cucumber? It tastes mostly like a regular cucumber, with a slight lemony tang, but it is round and yellow like a lemon! It's time to make pickles, sandwiches and this recipe for Cucumber Tomato Salad:


Ingredients 4 medium cucumbers, sliced1 teaspoon salt, divided2 tablespoons fresh basil, chopped1 teaspoon fresh thyme leaves1 teaspoon fresh oregano leaves, chopped1 teaspoon fresh ground black pepper3 tablespoons good quality red wine vinegar1/4 cup extra virgin olive oil2 1/2 pounds heriloom tomatoes, quartered and cut in half1 small red onion, sliced thin1 can of cannellini beans, rinsed and drained (optional)

Instructions Place the sliced cucumbers in a large colander and sprinkle with 1/2 teaspoon salt. Toss to coat and leave to drain.Combine the basil, thyme, oregano, 1/2 teaspoon salt, pepper, red wine vinegar and olive oil. Whisk and set aside.Combine the tomatoes, onions and drained cucumbers. Pour the vinaigrette over the vegetables and set aside at room temperature for about 30 minutes. Add white beans if desired and toss gently before serving.


Thanks for supporting your local farmers! Ellen and Ashley

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