Summer is officially in full swing, and this week's CSA box is bursting with colorful, fresh-picked favorites! Whether you're baking a sweet dessert with Rhubarb from Benson Bounty in Omaha, NE, slicing up a juicy Tomato sandwich from Lone Tree Foods in Lincoln, NE, or staying cool with a refreshing Cucumber salad from Wolff Farms in Norfolk, NE, these seasonal stars are ready to shine in your kitchen.
Rhubarb: The Pie Plant with a Tangy Twist
A Little History
Although rhubarb is often treated like a fruit, it's actually a vegetable! Originally cultivated over 2,000 years ago in China for medicinal purposes, rhubarb eventually made its way to Europe and North America, where it became famous for pies, jams, and desserts. In the United States, it became so commonly used as a fruit that it was legally classified as one in 1947 for trade purposes!
Flavor Profile
Rhubarb has bright pink or red stalks with a tart, mouth-puckering flavor that pairs beautifully with sweet ingredients like strawberries, honey, maple syrup, and vanilla.
Storage Tips
- Keep stalks unwashed in the refrigerator.
- Wrap loosely in a damp paper towel or store in a produce bag.
- Best used within 1–2 weeks.
- Chop and freeze for up to a year for future baking.
Easy Recipe: Strawberry Rhubarb Crisp
Ingredients:
3 cups chopped rhubarb
2 cups sliced strawberries
½ cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla
1 cup rolled oats
½ cup flour
⅓ cup brown sugar
¼ cup melted butter
Directions:
Toss rhubarb, strawberries, sugar, cornstarch, and vanilla together.
Spread into a baking dish.
Mix oats, flour, brown sugar, and butter until crumbly.
Sprinkle over fruit.
Bake at 350°F for 35–40 minutes until bubbly and golden.
Serve warm with vanilla ice cream!
Beefsteak Tomatoes: The King of Sandwich Tomatoes
A Little History
Beefsteak tomatoes originated from centuries of careful breeding in Central and South America before becoming one of America's favorite garden varieties. Known for their enormous size and meaty texture, they're prized for having fewer seeds and thick, juicy slices perfect for burgers and sandwiches.
Fun Facts
Some beefsteak tomatoes can weigh over 2 pounds!
Their name comes from their hearty, "beefy" texture.
Tomatoes are technically fruits but are commonly used as vegetables in cooking.
Storage Tips
- Never refrigerate fresh tomatoes unless they're fully ripe and you can't use them right away.
- Store stem-side down on your countertop.
- Keep out of direct sunlight.
- Once cut, refrigerate and enjoy within 2–3 days.
Easy Recipe: Caprese Sandwich
Ingredients:
Thick slices of beefsteak tomato
Fresh mozzarella
Basil leaves
Crusty bread
Olive oil
Balsamic glaze
Salt & pepper
Directions:
Layer tomato, mozzarella, and basil on toasted bread. Drizzle with olive oil and balsamic glaze, season with salt and pepper, and enjoy one of summer's simplest meals.
Cucumbers: Cool, Crisp & Refreshing
A Little History
Cucumbers have been cultivated for more than 3,000 years, making them one of the oldest vegetables grown by humans. Native to India, they spread throughout Asia, Europe, and eventually the Americas. Today they're enjoyed fresh, pickled, blended into drinks, and even used in skincare.
Fun Facts
Cucumbers are about 95% water, making them wonderfully hydrating.
They belong to the same family as pumpkins, squash, and melons.
There are hundreds of cucumber varieties grown around the world.
Storage Tips
- Store whole cucumbers in the refrigerator.
- Keep them dry and unwashed until ready to use.
- Store away from apples, bananas, and tomatoes, which produce ethylene gas that speeds ripening.
- Best enjoyed within one week.
Easy Recipe: Creamy Cucumber Salad
Ingredients:
2 cucumbers, thinly sliced
¼ cup sour cream or Greek yogurt
1 tablespoon vinegar
1 teaspoon fresh dill
Salt & pepper
Directions:
Mix dressing ingredients together and toss with cucumber slices. Chill for 30 minutes before serving for a cool, refreshing summer side dish.
Happy cooking, and thank you for supporting local farmers!
