Halcyon Farms is hiring! We're looking for an additional farm stand worker for Tuesdays and Fridays (9am - 5:30 pm) with occasional fill-in shifts on Saturdays, beginning mid-August. What do we do? Moving and lifting - those veggies don't move themselves! Ability to lift 30 pounds. Check out customers at the register - basic math skills very helpful. As we are apt to say, "We can add, but we can't subtract!" (Don't worry we do have a calculator.) Interact with customers - courteous and kind demeanor essential. Humor too! Interest in food is a plus. Interest in vegetables is even better. Interest in eating vegetables is the best! For more information or to apply, send note of interest and resume to: halcyonfarmsag@gmail.com

Last week's talk about veggie peels made me think of cucumbers. Another no-peeling-needed vegetable! Our cucumbers are a Persian variety which means they have a thin, green edible skin that isn't bitter and flesh with fewer and smaller seeds. Although you might not think it, cucumbers are loaded with important nutrients. One of these is vitamin K, fifty-nine percent of which can be found in the peel! Vitamin K is best known for it's importance in assisting with blood clotting. But it is also an important nutrient for bone health and formation, helping calcium to bind to the bone. Although cucumbers are considered an excellent source of vitamin K overall, still those green leafies - like kale (yeah!), collards, and beet greens - have forty to sixty times more vitamin K than cucumbers! Yowza! But sometimes, you just want a cucumber. You know what I'm talking about. To be sure that you always have a cucumber on hand, I checked into the best way to store these little guys. There's an entire article online about nine different ways they tested storing cucumbers. The one that came out on top was wrapping each individual cucumber in a paper towel and then storing in a plastic ziploc in the fridge (upper shelf recommended as cucumbers don't like cold temps). Interestingly, the method of leaving on the counter wasn't too bad, and another that included a metal spoon in the bag with the cucumber also worked well. Really? Who knew? Bonus cucumber for anyone who can find the reason for that scientific wonder!

Broccoli and baby broccoli are making inroads in the cooler. Zucchini and cucumber are not taking the intrusion sitting down, however! Plenty of all these veggies tomorrow at the stand. We have just started harvesting the new line of Blue Lake green beans. Limited quantities to be had tomorrow. Corn is still coming! Beets are on fire right now and the greens look pretty nice too! See the recipes section for sautéing those greens. Beets used to be grown just for the greens, so join the ranks of beet-green eaters! Spinach may be limited tomorrow as we wait for our next crop to mature. Arugula looks nice! Raspberries are picking up speed, and you'll see them along with some strawberries and blackberries at the farm stand. Mike Cirone will be delivering more peaches and apricots. Encino Grande delivered nice "Encino Gold" tangerines. Sweet! And I mean that literally! Don't forget, Terri will be delivering pre-orders for Old Creek Ranch meats tomorrow between 1pm and 3pm.

Q: Why do cucumbers giggle?

A: Because they're picklish!

-Eileen

Tuesday, July 16, 2024

Harvest Bag

all for $20

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Red Beets (see recipes)

Fresh Onions

Cilantro (see recipes)

Baby Broccoli

Cucumbers (see recipes)

Carrots (see recipes)

Zucchini

Raspberries

Avocados (Dave Righetti)

Sautéed Beet Greens

Ingredients

• 1 bunch beet greens
• 1 teaspoon extra-virgin olive oil
• 1 garlic clove, finely chopped
• Sea salt and freshly ground black pepper
• 2 tablespoons golden raisins
• Lemon wedge, for squeezing
• 1 tablespoon chopped walnuts or pistachios

Directions

1. Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt, and several grinds of pepper. Sauté, tossing, until just wilted.
3. Turn off the heat, add the raisins, and squeeze with lemon juice. Toss to combine. Transfer to a platter, top with the walnuts, and season to taste with more salt and pepper.

Thanks to www.loveandlemons.com

Carrot-Cucumber Salad

serves 4

Ingredients

• ¼ cup rice wine vinegar
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon toasted sesame oil
• ¼ teaspoon salt
• ⅛ teaspoon chipotle chili powder
• ⅛ teaspoon black pepper
• 1-2 medium cucumbers, halved lengthwise and cut into 1/4-inch slices (12 ounces)
• 4 medium carrots, cut into matchstick size pieces (1 cup)
• ½ small red onion, thinly sliced (1/2 cup)

Directions

1. In a large bowl whisk together vinegar, cilantro, oil, salt, chili powder, and black pepper. Stir in cucumber, carrots, and red onion. Toss to coat. Cover with plastic wrap or foil and chill for 2 to 4 hours before serving. Divide salad among four serving plates.

Originally appeared: Diabetic Living Magazine

Halcyon Farms | 1075 The Pike in Arroyo Grande | www.halcyonfarmsag.com