This week will feature the first of the cucumbers. We like to do a quick refrigerator pickle if we have any leftover after making salads. Slice the cucumbers thin and place them in a non-reactive container. Top with rice vinegar, water, salt, and a little bit of sugar or honey to taste. You can also toss in other veggies like carrots or turnips and other flavorings like garlic or dill. The idea is super simple and you can adjust all of the ingredients to taste. Tastes like summer!
You will also notice that the turnips are listed "without tops" this week. As turnips get more heat and summer sunlight on them, the greens tend to get sunburned very easily. When this happens the root is still beautiful and delicious but the leaves are not worth keeping. When we trim off the tops at harvest it helps keep the plant looking great and also improves the storage life in your refrigerator.
