Grapefruit and Avocado Salad

Serves 4

2 medium ruby grapefruits
1 teaspoon finely grated grapefruit zest
1 medium shallot, minced
1 teaspoon white wine vinegar
2 medium Hass avocados, sliced 1/4 inch thick
Salt
2 tablespoons extra-virgin olive oil
Freshly ground pepper
Chervil leaves, for garnish

Using a sharp knife, cut the skin and all of the bitter white pith off of the grapefruits. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranesinto the bowl. Transfer 2 tablespoons of the juice to another bowl. Add the zest, shallot and vinegar; let the dressing stand for 10 minutes. Season the avocado with salt and arrange on plates with the grapefruit sections. Stir the oil into the dressing; season with salt and pepper. Drizzle onto the grapefruit and avocado, garnish with the chervil and serve.

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Kale Market salad

Serves 2-4
Lacinato kale is my variety of choice here.
Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste
Salad:
1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
A big handful of almond slices, toasted
Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.
Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

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Avocado Cucumber Grapefruit Salad

Salad
2 cucumbers, diced, seeds removed (about 2 cups)
3-4 grapefruit or oranges, peeled and chopped (about 2 cups)
2-3 avocados, diced (about 1½ cups)
⅓ cup almonds, chopped (I used smoked almonds)
2 tablespoons fresh mint, chopped
3-4 tablespoons fresh chives, chopped
Dressing
1 tablespoon vinegar (can also use lime or lemon juice)
1½ tablespoon honey
1½ tablespoons olive oil
salt to taste
Grapefruit or orange zest to taste
Wash, cut, and gently toss the cucumbers, grapefruit, almonds, mint, and chives. Whisk the dressing ingredients together. Taste and adjust to your preferences. Drizzle over the salad ingredients. Chill until ready to serve. Just before serving, gently mix the avocado pieces into the salad. Top with additional herbs or almonds.
NOTES
The avocado starts to melt pretty quickly into the salad, so be sure to add the avocado right before serving for the best presentation. It’s best to eat this on the same day that you prepared it.
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Stuffed Cucumbers

We are all so excited that the CSA has started up again! Not that we don't enjoy shopping at the Summer Farmer's Market, but there is something exhiliarating about not knowing what you'll get each week and then trying to figure out what to do with everything. (Although, I know this can be an issue for folks, too, which is why the newsletter and this blog come in so handy!)

I'm sure many folks were befuddled over what to do with such giant cucumbers as we got the last few weeks. I, personally, don't understand why some farmers grow these cukes so large, other than that they can. They are perfectly edible, and much less daunting, when they are "small." Whining aside, we love cucumbers around here, so there really isn't much problem using up so much vegetable. Additionally, they are very mild flavored cucumbers, and so are versatile, too, and can even be used in a fashion similar to a melon. In fact, these particular cucumbers also go by the name "Snake Melon."

We made this as a main dish for a light dinner one night, and served it with a side of Chinese-style omelette. Apologies for not including a picture; we wolfed these down before I thought of it!

1/2 medium or large Armenian cucumber (aka Snake Melon)
4 oz cream cheese
2 Tbs mayonnaise
1 avocado, mashed
3 Tbs chives or green onions, minced
1 can crab meat or tiny shrimp, well drained (for a vegetarian version, substitute crumbled tofu)
1 tsp Worcestershire sauce (substitute soy sauce, fish sauce, or Braggs)
1/2 tsp dried dill weed
1/2 tsp lemon zest
1 Tbs prepared horseradish (optional)
Salt and pepper to taste

Peel cucumber and halve lengthwise. Scoop out seeds and cut into 1-inch pieces. Combine remaining ingredients in a small bowl. Spoon filling into each cucumber "boat" and sprinkle with additional pepper to serve.

Notes: without the horseradish, the filling is on the mild side. The horseradish kicks it up nicely, but you could also put in comething like capers, fresh garlic, or cayenne pepper to add more depth.