Yesterday, we endured the humidity and traveled north to Cider Hill for blueberry picking. Mom, Phil and myself spent a couple hours filling our containers of ripe blueberries all while talking about what we would make with them. I know that blueberry pancakes will be for breakfast one morning or maybe for dinner one night and of course I will have to pull out grandma's recipe book and make her blueberry cake because it is simple and delicious.
After we filled our quart containers we strolled through the farm stand looking brightly at all the produce. Cider Hill has some great vegetables and fruit. I can't stress enough the difference between grocery purchased produce and farm purchased. There really is no comparison and August to me is bountiful at the farm stand. The shelves were filled with huge heads of green leaf and red leaf lettuce, the most perfect golf ball sized beets, radishes, fingerling potatoes, heirloom tomatoes, corn, zucchini, patty pan squash, peaches, plums, pickling cukes and one of my new favorite and unique vegetables, lemon cucumbers. Perfection.
A lemon cucumber is round and bright yellow. They typically have a sweet taste and a crisp finish. They are perfect for a summer salad or even pickled in your favorite brine. I am going to slice them thin on a mandolin and toss them with blanched yellow wax beans, shaved red onion, fresh mint and good quality extra virgin olive oil. A cool, crisp salad for a sticky summer night. Visit your local farmer's market and try these beauties. Enjoy!
