For any of you who have known us for more then a week, you probably already have this recipe, but for those who don’t, here it is. It is, hands down, our all time favorite way to combine tomatoes and cucumbers. Those new fresh onions are just perfect in it also. We even have the dill for it!
Dilled Tomato and Cucumber Salad
2-3 medium cucumbers, sliced 1/8″ thick
1 pint cherry tomatoes, halved
1 medium sweet onion, thinly sliced
2 T fresh snipped dill or 3/4 t dried dill weed
2 T salad oil
1 T vinegar
2 t sugar
1 1/2 t salt
Place first three ingredients in a bowl.
Combine dill, oil, vinegar, sugar, salt and pepper; pour over vegetables and toss. Refrigerate until ready to serve. 6 servings.
With all my big helpers gone this morning I took my youngest out to help plant basil.
After I marked the planting holes I instructed her to put a handful of worm castings in each one before planting.
About halfway through the job she comments, “You know mom, this looks just like dirt.”
Me, “yeah, I know, but it’s just worm poo.”
A moments silence and then “WHAAAAAT, I PUT MY HANDS IN WORM POOP?”
Okay, so I thought she knew what worm castings were. With her being the youngest of several I guess sometimes I just assume she knows some things that I’ve forgotten to teach her.
Everyone is always asking what to do with fennel and sometimes I have a hard time with it too so thought I should try something new with it. From Farm-Fresh Recipes by Janet Majure. This was GREAT!
2 T cider vinegar
1/3 c mayonnaise (we used vegenaise)
1/2 t black pepper
2 t sugar
1 1/2 T chopped fresh dill
1/2 t grated lemon peel
salt to taste
1 1/2 # fennel bulb
Whisk vinegar, Mayonnaise, pepper, sugar, dill, lemon peel, and salt together. Cut off and discard fennel stalks (or put in a salad!). Halve fennel through root end; discard core and any discolored outer leaves. Thinly slice fennel. Toss fennel with enough dressing to coat. Serve.
One of the most often asked questions that we hear each spring from our customers is “What are you growing that’s new?” There’s not much out there that’s REALLY new but maybe new to us. Anyway, I’m always hesitant to answer because if I tell them then they get their hopes up and I hate to disappoint them if my “new” attempt becomes a failure.
So, here is one of our attempts for this year and I think we can now safely say it was a success.
I’ve just never had much luck growing snapdragons in our harsh Nebraska weather but thought I would give them another try this year.
This Opus series is stunning!
Even the ones outside, without any netting, are amazingly tall and beautiful.
The Chantillys are so delicate and come in an array of lovely colors.
Although not new to us, these magic fountain Delphiniums have been great this year also.
Don’t be looking for pictures of our failures anytime soon. We try to keep those a secret!
We’ve got the most gorgeous carrots and fennel this week so thought this recipe would be the perfect thing for them. We just had it this evening and it was delicious! We hope you enjoy it also.
Herbed Carrots and Fennel
1 bunch carrots sliced lengthwise into 4 slices
2 fennel bulbs with tops removed and bulbs chopped into bite size chunks
1/2 cup sliced shallots or sweet onion
2 T each, olive oil and water
salt and pepper to taste
1 T fresh thyme or 1 t dried
Combine all ingredients and place on a shallow roasting pan. Roast at 425 covered for 15 minutes then for another 15 minutes uncovered.
Finely chop some of the fennel leaves and sprinkle over roasted vegetables before serving. Remaining fennel tops can be added to a salad.