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From this Garden this Week, August 19, 2021...

From the Garden this Week…


Eggplant, Tomatoes, Peppers, Green Onions, Melon, Zucchini, Beets, Cucumbers, Radishes, Garlic, Basil, Plums and Nectarines


Coming Soon…Corn


Using your Produce… by Julie Moreno


Thai food is one of my favorite cuisines. The cooking style is quick and easy, with French influences and uses lots of fresh herbs and vegetables. I found this recipe for a cucumber salad last winter and I finally pulled it out. You can use greens or lettuce to bulk it up, or add noodles and grilled fish or chicken to make it a meal. We sent small red chilis last week that can be used, but you can also substitute another spicy pepper or leave it out if you don’t like the heat. Once you mix in the vegetables, eat it right away to enjoy the crisp and refreshing flavors.


Thai Cucumber Carrot Salad

1-2 limes and juice to make 1 tablespoon

1 teaspoon sugar or honey

1 Thai red chile pepper, seeded and chopped

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup oil

1 small head lettuce, cabbage or greens, shredded, about 4 cups

1 large Armenian cucumber, chopped

2-3 carrots, shredded

1-2 radishes, shredded

3 green onions, sliced

1 medium avocado, peeled and cubed

½ cup cilantro leaves, chopped

½ cup basil leaves, chopped


Finely grate zest from lime. Cut the lime crosswise in half; squeeze juice from limes. Place zest and juice in a large bowl and add sugar, red chile pepper, garlic, salt and pepper, mix well then add the oil and combine. Add to the dressing the lettuce, cucumber, carrots, radishes, green onions and mix well. Add the avocado, cilantro and basil, stir gently to combine. Eat right away.