Hellgate CSA

With the lovely cucumbers in our share this week, I'm sure none of us will have a problem using them in salads and simply snacking on them with dip. They also taste great as an alternative garnish in martinis. Here is a my own adaptation of a classic summer cocktail. Enjoy!

Pimm's Cup

- Pimm's No. 1 *
- Sparkling Lemonade
- cucumber slices
- lemon wedges
- mint sprigs

Directions: Mix two parts Pimm's with 3 parts sparkling lemonade. Garnish with cucumber slice, lemon wedge and mint sprig.

In honor of the Bastille Day, I'd like to share with you a French savory tart recipe for your sorrel as well as a spaetzle recipe using most other items in the July 14th share.

Tarte d'oseille
(adapted from "Dans la Cuisine")

Ingredients:

10 oz sorrel, stems removed
Salt
1/4 c. butter
10 oz. sweet onion, halved and thinly sliced
1 1/2 c. heavy cream
3 eggs
Pepper
1 half-baked pastry shell (you can, of course, make this from scratch)

Raise your hand if you spent an hour soaking greens and herbs last night, all the while worrying a little about eating salad every day, three meals a day all week. Fret no more!

First of all, I just want to give a nod to Meg's post of a Clotilde recipe and say there are so many vegetables that make tasty and interesting pestos. Radish greens, while excellent simply sauteed with salt and oil, are certainly an excellent choice for pesto.