Walla Wallas and Cukes!
I rolled in at 6:30 last night after a day and a half of driving from Idaho and jumped straight into CSA packout. What a wonderful treat to see bins full of big fat Walla Wallas and cocktail cucumbers and zucchini and chard and hefty red cabbages! In the week I was on the Salmon River the farm did a full pivot into the heart of summer (and the summer cover crops grew a foot, too!).
The fresh Walla Wallas in your share this week are the sweetest onion we grow - mild, juicy and big! Keep them in the fridge since they are not cured like our late season storage onions.
The small cucumbers are a variety I discovered a few years ago that doubles as both a fresh-eating and pickling cucumber. We call them cocktail cukes and they are delightfully sweet and crisp with thin skins. If you don't want to peel them, just give them a wash or a quick rub-down to remove any hairs and spines. It's smooth snacking from there.
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