Farmers Market

I had a great time today at the Minneapolis Farmer’s Market Annex. I did a demonstration as part of the Epicurious.com Farmers Market Tour.  I prepared a Summer Ribbon Salad of cucumber, yellow squash, zucchini, and cantaloupe .



I’m always searching for new ways to use summer squash which are completely taking over my garden at this moment. This is a great summer recipe because the veggies all maintain their freshness, no cooking is involved, it’s quick to prepare and you only need one tool…a good vegetable peeler. This salad is great on it’s own or served with grilled lamb or marinated grilled firm tofu.

Summer Ribbon Salad of Cucumber, Melon, and Squash
Serves 4

Ingredients
1 cup plain whole-milk yogurt
Finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1/8  teaspoon freshly ground pepper
1 yellow summer squash, unpeeled
1 zucchini, unpeeled
1 cucumber, unpeeled
1 ½  tablespoons rice-wine vinegar
1 teaspoon kosher salt
1/4 large cantaloupe, rind removed
1 tablespoon fresh chopped mint

Method
1. Combine yogurt, lemon zest and juice, salt, cumin, coriander and pepper. Cover, and refrigerate 20 minutes.

2. Using a vegetable peeler shave squashes and cucumber into wide ribbons, stopping when you reach seeds. Toss with vinegar and salt. Cover, and refrigerate. Shave cantaloupe into ribbons, and refrigerate.

3. Just before serving, gently squeeze the cucumber and squash ribbons, and toss with cantaloupe. Drizzle with dressing and chopped mint.
Notes:
If you use Greek yogurt you may want to thin the dressing with a little water so it is not too thick and heavy.
Enjoy!

Garden Update

So far despite some hail in June my garden is coming along great.

Chiogga & Detroit Dark Red Beets, planted 5.3.2010
Zucchini, planted 5.17.2010
Golden Bean of Bacau, planted 5.1.2010
Bloody Butcher Tomatoes, planted seedlings 4.19.2010
Black from Tula Tomato, Seedling planted 4.19.2010