So much changes in week. Last week, we couldn't wait for it to dry out and now we can't wait for rain! When it's this hot and dry, we need to be irrigating regularly. Everything needs water in this heat, both those that are drip irrigated and those that are overhead irrigated. Working on the overhead crew is a very rewarding job when it's this hot: you work hard for a couple hours, moving heavy pipes from field to field, or fixing broken lines, and then, when everything is in place, you turn on the pump, and the sprinklers fill with water and start spraying, and suddenly, you are cool! It's like the biggest yard sprinkler you've ever seen!
Simple Cucumber-Lime Mint Granita OR Popsicles
1 large cucumber, peeled, seeded and chopped
1/4 cup sugar
1/2 cup water
1 lime, zested and juiced
1/4 cup packed mint
a pinch of salt
1. Combine all ingredients in a food processor and blend until the cucumbers are pureed. If making popsicles, omit salt.
2. For granita: Use an ice cream maker OR Pour into a large cake pan. A 9 x 13 pan would work well. Put the mixture in the freezer and stir every 30 minutes for 4 hours to break up and stir the mixture.
For Popsicles: Pour into molds and let freeze.
3. Serve and chill out!
Cucumber, Cantaloupe and Cilantro Salad
(SUPER EASY AND SUPER GOOD ON A HOT DAY!)
1 large cucumber, seeded and chopped
2 cantaloupes, chopped
1 lime, juiced and zested
1/3 cup sweet onion, fine diced
1/2 cup cilantro, chopped
salt and course ground black pepper to taste
1. Toss all ingredients together and season to taste!
2. SERVE AND CHILL OUT!
Summer Abundance Panzella
1 cup sungold cherry tomatoes
1 cup standard or heirloom tomatoes, very ripe
1/4 cup garlic scapes, fine dice
1/2 cup loosely packed basil
1/4 cup sweet onion, fine dice
2 tbsps minced shallots
3 cups stale crusty bread, torn
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijion mustard
salt and coarse black pepper to taste
1. Combine ingredients for dressing, being careful not to break the mixture. Set aside.
2. Combine Panzella ingredients and toss. Continue to toss with the dressing and season to taste!
Adding cucumber, citrus, and mint is an easy way to chill out!
The Kitchn's Garlic Dill Fridge Pickles!
Garlic Dill Refrigerator Pickles
Makes 3 pints
2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)
1. Wash and slice the cucumbers.
2. In a large saucepot, combine vinegar, water and salt. Bring to a simmer.
3. Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.
4. Pour the brine into the jar, leaving approximately ½ inch headspace.
5. Tap jars gently on countertop to dislodge any trapped air bubbles.
6. Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.