We did some cookin’ last week. Grillin’, choppin’, bakin’.
Both my neighbor, Angela (who splits a share with us) and I made strawberry shortcake. It is true—the strawberries we got were so sweet I did not add any sugar to the strawberry topping. There is nothing more simple than a biscuit that is made of flour, baking powder, milk, butter and sugar.
We also made a delicious salad with the salad greens, quick-brined cucumbers and chicken salad with celery (hence the name Chicken Salad Salad). The dill in the salad greens (and the dill we picked up as part of our share) accentuated the straight-forward chicken salad we made. A filling—but not heavy—meal.
Radish-Cucumber Salad
(from Gourmet July 2009’s Grilled Chicken Summer Salad)
- 4 cups water
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 4 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 bunch radishes
- 4 Persian cucumbers or 1 seedless cucumber
- 1/2 cup packed flat-leaf parsley leaves
Boil water with salt, sugar, garlic, and peppercorns in a 4-quart pot, uncovered, 10 minutes.
While brine boils, trim and halve radishes. Halve cucumbers lengthwise and cut crosswise into 1/2-inch-thick slices.
Remove brine from heat. Add radishes and cucumbers and let stand, uncovered, 10 minutes. Drain in a colander, discarding garlic and peppercorns. Transfer radishes and cucumbers to an ice bath to stop cooking, then drain well in colander.
Transfer to a large bowl and chill, uncovered, about 20 minutes.
Add to salad. Makes a great grill side.
