Ingredients

• 1 cup full-fat yogurt (8.2 ounces; 230g)
• 1 Thai green chili, minced (about 2g)
• One 1-inch piece fresh ginger, peeled and grated finely (about 6g)
• 1 1/2 teaspoons chaat masala (see note)
• 1 teaspoon sugar
• 3/4 teaspoon kala namak (Himalayan black salt) (see note)
• 1 cup coarsely grated peel-on cucumber (4.3 ounces; 120g)
• 1/4 cup (15g) chopped fresh cilantro leaves and tender stems

Instructions

1. In a medium bowl with a flexible rubber spatula, stir together the yogurt, Thai green chili, ginger, chaat masala, sugar, and black salt. Fold in the grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.

Notes

Ingredients

• Olive oil, for cooking
• 2 large shallots (or 1 sweet onion), finely chopped
• 2 cups farro (uncooked) (an Italian grain, found at Nundini on North Shepherd)
• 4 cups chicken or vegetable stock
• ¼ cup red wine vinegar
• 2 Tbsp. olive oil
• 1 pint cherry or grape tomatoes, halved or quartered
• ½ large English (hothouse) cucumber, diced. If using Diva cucumber, peeled and diced.
• ¼ cup finely chopped basil
• Kosher salt and freshly ground black pepper

Instructions

1. Heat a few Tbsp. olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a Tbsp. or two of leftover stock, strain it out.) Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
2. http://www.thekitchn.com/recipe-summer-farro-salad-with-tomato-cucumber-amp-basil-recipes-from-the-kitchn-193060

Ingredients

• 10 thin slices of lemon
• 10 thin slices of peeled Diva cucumber
• 10 small leaves of basil, ripped
• 3-4 cups of water

Instructions

1. Put in the fridge and let stand for a minimum of 1 hour. Serve over ice with at least one lemon slice, cucumber slice, and basil leaf in each cup. Enjoy!
2. http://montco.happeningmag.com/lemon-basil-cucumber-infused-water/#sthash.6wkSjQj7.dpuf

Ingredients

• Salad:
• 3oz. arugula (approximately half a bag)
• 1 bunches purple basil (roughly chopped)
• 1 bunch cilantro (roughly chopped)
• ½ cup toasted almonds or pine nuts
• ¼ cup crumbled feta cheese
• 1 dozen baby tomatoes (halved)
• ¼ Suyo Long cucumber (peeled)
• Dressing:
• 1 to 1 ½ lemons (squeezed)
• 5 Tbs sunflower oil
• 1 tbs Dijon mustard
• rock salt

Instructions

1. In a small mixing bowl whip your mustard and lemon juice together with salt. Slowly incorporate the sunflower oil. Taste and adjust the flavor.
2. Toss your greens, nuts, tomatoes and cucumbers with your vinaigrette. Toss with the salad. Garnish with feta cheese.

Notes

Ingredients

• Beet Slaw- a big batch, more than what is needed for the salad
• 2 beets, peeled and grated or thinly sliced
• 4 stalks celery, thinly sliced
• 1 large cucumber, seeded (optional), thinly sliced
• 2 scallions (green parts only), thinly sliced
• Salad
• 1 packed cup baby arugula
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• Coarse salt and freshly ground black pepper
• 1/2 avocado, diced
• 3 tablespoons sunflower seeds, toasted

Instructions

1. To make the slaw- In a large bowl, toss beets, celery, cucumber, and scallions.
2. Salad- Toss 2 cups beet slaw with the arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Ingredients

• 1 large cucumbers or a few smaller
• cucumbers (about 1 lb)
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons peanut or vegetable oil
• 5 Thai dried chiles, or 3 for milder heat
• ½ jalapeño, minced
• 7 Sichuan peppercorns
• ½ teaspoon salt
• ¼ cup packed torn cilantro leaves

Instructions

1. Peel the cucumber (optional), leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters and discard the seeds (optional). Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, and then cut crosswise into 2-inch lengths. Place in a medium bowl.
2. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside. Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeño, and peppercorns and stir fry for 20-30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.
3. Mound the salad in a shallow bowl. Sprinkle on the cilantro leaves and serve immediately. Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer.

Ingredients

• 1/2c red bell pepper finely chopped
• 1/2c yellow bell pepper finely chopped
• 1/2c celery finely chopped
• 2tsp diced jalapeño
• 1c cucumber finely chopped
• 2qt low sodium V8 juice
• 2 slices of sourdough bread (preferably whole wheat)
• 3 cloves garlic (can be roasted for more mild flavor)
• 2oz sherry vinegar 2tbsp extra virgin olive oil 1tsp
• sugar 1tsp celery seed 1tsp salt

Instructions

1. Chop veggies and set aside. Purée V8 with bread, garlic, vinegar, olive oil, and sugar for several minutes on high. Add chopped veggies and stir in. Chill until gazpacho is cold throughout and garnish with celery seeds. Diced mango can also be added if available.For extra awesomeness, put some guacamole in the bottom of each bowl before serving for an added flavor/texture option
2. Submitted by: Farm Share Member Amanda Maness

Ingredients

• 2 slices country French bread from Angela’s Oven
• Neufchatel Cheese (like cream cheese but less fattening and very delicious)
• Sliced Suyo Long cucumbers
• Toast the bread. Spread the Neufatel cheese on both slices. Add sliced Suyo Long cucumber. Enjoy this perfect
• summertime snack!

Instructions

1. Toast the bread. Spread the Neufatel cheese on both slices. Add sliced Suyo Long cucumber. Enjoy this perfect
2. summertime snack!

Ingredients

• 1 Suyo long cucumber, sliced, salted, and drained (see directions)
• ¼ cup rice vinegar
• 1 Tbsp. lemon juice from one small lemon
• 2 Tsp. granulated sugar
• 1/8 tsp. red pepper flakes, plus more to taste
• 1 Tbsp. sesame seeds, toasted in a pan over medium heat until fragrant and golden, 4-5 minutes

Instructions

1. Draining cucumbers: Half cucumber lengthwise and scoop out seeds if desired. Stack haves flat side down and slice diagonally ¼ in thick. Toss with 1 Tbsp. salt and place in a strainer over a bowl or in sink. Weight cucumbers down with a 1-gallon zip lock freezer bag filled with water. Drain for 1-3 hours.
2. Whisk together all ingredients except cucumbers. Add drained cucumbers and toss to coat. Serve chilled or at room temperature.
3. Recipe from Cooks Illustrated.