While summer is off to a wet start here in Austin, we can still celebrate its farm fresh bounty along with Tecolote Farm. You may remember that in early spring I shared a bit about Tecolote and the goodness they bring to Austin kitchens each season with their 100% organic family owned farm. Now with summer in full swing we are spoiled with choices. Tecolote is Austin’s oldest and longest running CSA and, as a big fan and customer, I can’t even begin to tell you the joy their basket of produce brings each week when it arrives. Honestly, I don’t know what kind of home delivery could make me happier! It’s not too late to sign up for a summer season CSA or you can select your own Tecolote produce each Saturday at the SFC Downtown market.
This week my basket, bursting with goodness, arrived with a handful of gorgeous crisp cucumbers. Not wanting to let them linger a day or two and lose their fresh appeal in the produce drawer, they quickly became the feature in this delightful dish: Sesame Ginger Miso Cucumber Salad. This flavorful salad combines some of our absolute favorite tastes along with cool hydrating cucumbers to create a perfect summer dish.
Ingredients
Salad
2 large English or Asian cucumbers
1½ cups frozen shelled edamame, defrosted
2 medium carrots, julienned
1 tablespoon toasted white and black sesame seeds
Optional: 1 sheet of nori, cut into small 1-inch long ⅛-inch wide strips.
Sesame Ginger Miso Dressing
2½ tablespoons white miso paste
1½ tablespoons hot or warm water
2 tablespoons rice vinegar
1 tablespoon + 1 teaspoon finely grated ginger, peeled
1 tablespoon honey or maple syrup
1 tablespoon + 1 teaspoon sesame oil
2 teaspoons lemon juice
½ teaspoon tamari sauce (or coconut aminos, both are gluten free)
