But Sunday was a big day. The sun was shining, the soil was warm, the time was right and Monday’s forecast called for the last of April’s showers. Given the Hurricane’s deep, deep, deep, affection for cucumbers, which rivals her love of tomatoes, it seemed important to get some things in the ground.
Glorious Gold Nuggets (and Black Cherries and Isis Candies)! Over two pounds of sweet, sweet cherry tomatoes have made it onto our plates so far this summer. That’s good, not great. But we’ll take what we can get.
The latest crop met its match with the contents of last week’s amazing CSA share from Greensgrow. Delicious spinach pasta from Superior Pasta, POD cucumbers, POD oregano, and Boltonfeta from Hidden Hills Dairy all combined to make a pretty awesome spoof on the traditional Greek salad.
POD’s Greek Salad Pasta:
1 lb fresh spinach pasta, linguine
8 oz. cherry tomatoes, halved or quartered
1 tbs. chopped oregano
2 lemon cucumbers, sliced thinly
1 small shallot, very thinly sliced
1/4-1/2 lb feta, crumbled
12-15 calamata olives, pitted and chopped
pepper, to taste
red wine vinegar, (optional) to taste
In a large bowl, mix the cherry tomatoes and the chopped oregano.
Bring a large pot of water to boil. Add some salt. Dump in the fresh spinach pasta. Boil for 4-5 minutes.
While the pasta bubbles, toss the shallots, olives, and feta with the tomatoes. Stir in some pepper and a splash of vinegar.
Drain the pasta and pour the piping hot pasta over the cheese and tomato mixture. Stir thoroughly.
Ladle into plates, top with cucumber slices, and season to taste.
Well, thank goodness POD’s cucumbers were just about ready for retirement. They survived a minor case of leaf spot and random blight but powdery mildew did them in.
It’s not a surprise, really. Temperatures have cooled and light has waned: a perfect recipe.
Unfortunately, the Minnesota Midgets have also been touched. Because there are at least six melonettes ripening, the most affected leaves have been snipped and the rest drenched in a dripping coat of Neem.