Wow August already!

I’ve started working at this farm called CHINO FARMS, in San Diego county. It is an incredible farm, owned and ran by a Japanese family. It first started in early 1900s when Junzo Chino emigrated to California and started the business. The produce is incredible, everything looks and tastes so darn good. There is a stand/shop on the property where they sell their produce. Everything is grown by them behind the shop. They are mostly known for their sweet corn, berries and tomatoes, but they have so much more and very interesting vegetables/fruits you wouldn’t normally see at your supermarket or farmers market. Many chefs from local restaurants shop there but you’ll get also people driving hours just to grab something from them. Alice Waters from Berkeley is a big supporter of theirs.

Working there is great, I’m learning so many things, and is a great add to my slow food education. I also get to try a lot of their produce and sometimes bring stuff home.

micro greens

different varieties of radishes

homemade jams with their fruits

bitter melons

watermelon gerkins-aka baby cucumbers

So looking inside the fridge  and seeing all these beautiful summer veggies I got inspired to make this cucumber salad.

•INGREDIENTS• (serves 2 as a side)
→ 2 Cucumbers, persian preferably (the long thin ones)
→ 1/4 cup almonds
→ 1/2 garlic clove, minced
→ 1 tsp lemon juice
→ 1 tbls extra virgin olive oil
→ 5 olives, pitted, chopped
→ small bunch of watercress, or rocket, or some herbs
→ salt & pepper

In a mini processor grind the almonds into a flour (don’t over process otherwise you’ll get almond butter!).
Wash the cucumbers and if they are organic leave the skin on. Grate them and then place on some paper towel and gently squeeze the excess liquid out. place into a bowl and fluff up with a fork. Add the minced garlic, lemon juice, olive oil, sal and pepper, olives, and the watercress leaves. Mix well, and finally add the ground almonds on top. Serve and EAT.

Great as a side for a summer day!

We had it with leftovers from the night before: Swiss chard frittata, lentil salad (with purslane, avocado, cherry tomatoes, basil, raddishes) and baked yams.