Spring Rolls

1 package extra thin rice paper wrappers (dozens are in a package)
1 package vermicelli (thin rice noodles) 
2+ carrots- peeled and sliced into 1+inch long, thin strips
2+celery stalks- ends and strings removed and sliced into 1+inch long, thin strips
1 cucumber- peeled, ends removed, cut down center, seeds removed and sliced into 1+inch long, thin strips
2 small zucchini- skins removed, ends removed, cut down center and into 1+inch long, thin strips
4-6 green onions- ends removed and cut into 1+inch long, thin strips
1-2 green leaf lettuce leaves per roll
1 cup spinach- washed/dried and stems removed
1 cup mung bean sprouts
2 avocado- cut lengthwise, seed removed, scooped out and cut into slivers
1/4+ cup flat leaf parsley- washed and stems removed
1/4+ cup fresh basil leaves
1/4+  cup fresh mint leaves
1/8+ cup fresh dill
dozen+ nasturtium flowers- washed and cut in half
Bring 6 cups of water to a boil and place the vermicelli (thin rice noodles) into a pot of boiling water. Turn stove off and let noodles sit in pot of hot water with covered lid for almost five minutes (until soft), and then, drain water from noodles. Have all of your ingredients prepped and at hand ready to use. Sit down with a bowl of water and spread out a damp, cotton cloth and get ready to roll. Remember that whatever is pressing against the rice paper will show, so if you are going to use eatable flowers, place them first on the rice paper. Begin by submerging the rice paper into the bowl of water and remove, holing it allowing all excess water to drip off. Then, lay the moist rice paper onto the damp cloth and begin placing ingredients toward bottom side of rice paper. Fill so that you are able to fold ingredients into rice paper by rolling with your fingers all while not breaking the paper. Once all rolls are made, cut in half and set aside until dipping sauce is ready. 
FISH DIPPING SAUCE
1/2 cup tamari or soy sauce
1/8 cup fish sauce 
1/4 cup lime juice (3-4 whole limes)
1 teaspoon sugar
1 garlic clove-minced
3+Tablespoons fresh ginger- finely diced
1-2 green chili peppers- seeds removed and finely diced
Combine all ingredients completely and enjoy! 
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Beet and Cucumber Salad

Serves 6
1/2 cup cold water
1/2 cup vinegar
1/2 cup white sugar
1 onion, thinly sliced
1 cucumber, cut into bite-size pieces
2 hard-boiled eggs, cut into bite-size pieces
3 cups diced cooked beets
1/3 cup mayonnaise
1 hard-boiled egg, sliced
1 tablespoon finely chopped dill
Salt and ground black pepper to taste

Mix water, vinegar, and sugar together in a bowl; add onion and cucumber. Set aside to marinate, at least 20 minutes. Combine 2 hard-boiled eggs cut into bite-size pieces and beets together in a bowl. Drain liquid from onion and cucumbers. Toss onion and cucumbers with beet mixture. Stir mayonnaise into beet mixture. Arrange sliced hard-boiled egg atop salad; sprinkle with dill, salt, and pepper.

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Roasted Beet and Summer Squash Salad with Figs, Chevre, Cucumber Relish and a Balsamic Reduction

Serves 4-6

2 beets
3 flying saucer squash
4 figs, halved
1 lemon cucumber
1 cup panko bread crumbs
1 egg, beaten
Chevre, or cheese of your choice
2 teaspoons rice wine vinegar
1/4 cup balsamic vinegar
2 tablespoons sugar
1/2 teaspoon lavender
olive oil for frying
salt and pepper to taste
ROASTED BEETS - Preheat oven to 450 F. Rinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through. Let cool until you can handle them. (Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.) Using a paring knife, peel the skin off the beets. It should come off easily. Slice into ¼ inch rounds. Set aside. FIGS & BALSAMIC REDUCTION - Heat a small saucepan to medium-high heat. Sear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside. In the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside. CUCUMBER RELISH - Cut the cucumber into a fine dice. You can leave the skin on if you’re using lemon cucumbers since their skin is softer than regular green cucumbers. Mix with rice vinegar, a sprinkle of salt and pepper, and set aside. FRIED SUMMER SQUASH - In a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don’t use the expensive stuff), but you can use vegetable oil if you prefer. Prepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well. Dip each slice of squash into egg wash, then coat with breadcrumbs. To test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you’re now ready to start frying up your squash. Let the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they’re still hot. Set aside. CHEESE - You can use any cheese you’d like, however, fresh goat cheese and beets are a traditional pairing. If you’re like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery’s buttery Mt. Tam, or a ricotta salata for something sharper and firmer. Now you’re ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. Enjoy!
 
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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.