In Kim's Kitchen

For our CSA readers, we want to acknowledge that boxes are still sub-par, due to the triple-whammy of below-normal temperatures, above-average moisture, and the flooding two weeks ago. But the good news is…

Greenhouse Cucumbers surged into production on the farm this week. Once upon a time, we grew normal outdoor cucumbers, but we were so infatuated with the greenhouse type that the outdoor cukes simply got left in the field. Indoors, we grow a gynoecious, parthenocarpic cucumber with a very thin skin. Normal cucumber plants, like most everything in the melon family (cucumbers, squash, zucchini, melons, watermelons), have both male and female flowers, and require pollination to set fruit. Our variety has been bred to produce only female flowers (the gynecious part), and has the ability to set fruit without pollination (the parthenocarpic part), meaning we never have seedy cucumbers. And, because we grow them inside, they don’t need the thick protective skin normally found on cucumbers, so you can just slice them and use them with no preparation at all. Unlike the kind you usually see plastic-wrapped in the grocery store, we grow our cucumbers in the soil, which gives them a fantastic flavor. Sliced and served sprinkled with sea salt (we’ve been using a red Hawaiian salt for dramatic color), it is hard to beat these cucumbers for summer time simplicity and flavor.

With a licorice sent and a fleshy white bulb, Fennel features prominently in Mediterranean cooking. My favorite treatments are the simplest: slice off the fronds, coat with olive oil, and grill; or shave thinly and serve with prosciutto ham. Sliced thinly, the stems also make a nice addition to salads and sandwiches. Or chop it up and add it to everything. Isabel claims it as her second favorite vegetable, after radicchio and before Sungold cherry tomatoes.

Chickpea Salad

Gets better if made a day ahead. Great served over salad greens, rice or on its own.

2 Cans Garbanzo Beans, 15 oz, Drained
4 Tbsp Olive oil
1 Garlic clove, minced
1 Tbsp fresh ginger, minced
1 Tbsp Red wine vinegar
1/4 cup, red onion , minced
1/4 cup fresh fennel, minced
Salt and Pepper

Rinse the chickpeas. Combine everything with the chickpeas, mix well and let marinate for several hours to days. Best served at room temp. Other things we sometimes add: chopped black olives, celery, fresh basil, cucumber....

We harvested the first of our Rainbow Swiss Chard this week. You can cook this just like you would spinach – in fact, some gardeners know it as “Perpetual Spinach.” At our house, the colorful stems are prized as much as the leaves, and we normally chop them and start them cooking about two minutes before the leaves. Chris feels especially proud of this rainbow variety, since he once got to participate in making the genetic selection for seed production at a job interview in Mount Vernon, Washington (the job was in Maine, but the interview was in Washington, which just shows what a weird world the seed business is.).

Stuffed Chard Leaves

Rainbow Swiss Chard can be used anywhere red chard is used. Its bright colors are especially well-suited to dishes where the chard is visually located, such as these stuffed chard leaves adapted from Laurel’s Kitchen.

1 onion, chopped
1 Tbsp olive oil
1 cup cooked rice
1/2 cup feta cheese
1 egg, beaten
1/2 cup chopped parsley or basil
1/4 cup raisins
1/4 tsp salt
8 large leaves Swiss Chard

Preheat oven to 350 degrees. Wash and dry chard leaves and remove stems. Chop the stems coarsely. Sauté onion and chard stems in oil, and mix all ingredients except chard leaves. Place 2 Tbsp filling on underside of each leaf, 1/3 of the way from the bottom. Fold over the sides and roll into a square packet. Place seam-side down in an oiled casserole, cover, and bake for 30 minutes. Bake any extra filling and serve with the stuffed leaves.

This week’s Purple Scallions suffered pretty badly in the flooding two weeks ago. The whole onion family, with their dry-climate origins, pretty much dislike the business of being under water, or having their roots soaked for long periods of time. On the ridge, our main onion crop looks great; down in the bottoms, where we grow our scallions and fresh onions, the onions don’t look particularly happy. Purple scallions get used just the same as the white variety. We just figure that if we’re going to bother growing scallions, we may as well grow something fun.

Minted Barley Salad

1/2 Cup pearl barley
1/4 cup diced cucumber
1/3 cup chopped parsley
2 Tbsp chopped mint
2 Tbsp chopped scallion
2 tsp olive oil
1 tsp lemon juice
salt and pepper

Cook barley in water to cover, until tender about 40 min. Strain, and let cool. Combine the remaining ingredients with the cooled barley, Mix well. Serve on cucumber slices or slices of sweet pepper.

The word Oregano seems to invoke notions of pizza and Greek hillsides, and harvesting this perennial herb always leaves me feeling that I have been transported to the Mediterranean. Even though you don't often see oregano paired with eggs, I have lately been chopping a tablespoon into my three morning scrambled.

Bulgur Wheat with Parmesan and Fresh Herbs

1 1/2 cup chicken broth
1/4 tsp. Tabasco sauce
1/4 tsp. salt
1 Tablespoon fresh herbs, chopped (oregano, thyme or marjoram)
1 cup cracked wheat bulgur
1/4 cup grated Parmesan cheese

In saucepan combine broth, Tabasco and salt. Bring to a boil. Stir in bulgur. Remove from heat, cover. Allow liquid to be absorbed and bulgur to become tender. Stir in herbs and Parmesan cheese.