Week 5: A brine o' the times

Week 5 CSA is comin' at ya! This week our summer colors are starting to show with bright yellow summer squash, red onions, crisp peas, dill, and broccoli. This share is a wonderful mix of the last of cold season crops- before the prime summer veggies start showing their faces in your weekly shares. It's about to get real, the real dill, if you will. 


Say what you will about heirloom tomatoes, or plump ears of sweet corn, or fresh snapped green beans; in my honest opinion there is no summer veggie finer than the cucumber. And why is this, you ask?! Pickles, silly goose! Don't get me wrong, zucchini pickles, dilly beans, pickled beets, and pickled radishes have a place near and dear to my heart. But, it really doesn't get any easier, delicious, or more refreshing than a cool batch of quick-pickled cukes as a side to your summer BBQ spread or (if you're like me) straight from the jar as a refreshing anytime snack. 

The great thing about quick pickles (I like to call them 'quickles' or refrigerator pickles, as they are sometimes known) is that you can preserve a jar of fresh produce long enough to enjoy, without having to mess with the heat and fuss of a water bath. My favorite primer on pickling quickles comes from the Kitchn. I would definitely bookmark this page if you need some help staying on top of it all this season, it WILL be helpful.

What's in the CSA this week:

  • Cucumbers
  • Leaf Lettuce
  • Romaine Lettuce
  • Red Onions
  • Zucchini
  • Summer Squash
  • Cabbage
  • Sugar Snap Peas
  • Broccoli
  • Dill

What am I making this week?

  1. Smashed Cucumber Salad with Sesame Oil and Garlic
  2. Cabbage Pierogis
  3. Summer Squash/Zucchini Noodles with Pesto and Parmesan
  4. Grilled Romaine Lettuce
  5. Quick Pickled Red Onions