When Deb e-mailed me to ask if I wanted to join in on this years’ Summerfest, I was all in. It’s a cross-blog food event that celebrates the very best fruit and vegetable bounty that the Summer season has to offer. This is the third year of Summerfest, but my first time joining in the fun. Every Wednesday, participating blogs will feature the fruit or vegetable of the week (schedule below), so you’ll get a fantastic round-up of what to do with what your CSA or farmer’s market is bringing your way. What better way to get inspired? If you’d like to join in the fun, check out the directions below.
The group of foodies participating in this weekly event is a great Who’s Who of the food blogging and even TV world (hello Food Network and Scripps folks!). Below is the list of who is writing about CukesnZukes this week (posts will appear late tonight/tomorrow, so be sure to stop by and check out what everyone’s cooking, and get some awesome tips on what to do with your produce.
So my contribution? Indian Cucumber Wraps. I first made these babies a few years ago, inspired by something an old neighbor shared with me. They are crazy simple to make, and nearly fall into my clean eating regime. In fact, so close that I allow it every now and again. Easy to make, satisfying and a great unique spin on using your cukes this week (recipe at bottom of post).
Margaret Roach from A Way to Garden
Why size matters (and smaller is better). Pickling tips/tricks, and freezing the excess.
Michelle Buffardi – Cooking Channel’s Devour/The Blog (Scripps):
Ten Things You Didn’t Know You Could Make with Zucchini
Alison SickelkaA/Food2 blog (Scripps)
On Summerfect Appetizers
Michelle Buffardi of Food dish/FN
Paula’s Best Zucchini Bread Plus Five Riffs
Summerfest Cukes and Zukes
Paige Smith Orloff of The Sister Project
On excess! Why I hate zucchini, plus pickling commentary and Summer Squash Bread Pudding recipe.
Diane and Todd/White on Rice Couple
On Prosciutto, Sour Cream and Feta Stuffed Cucumbers.
Kelly Senyei of Just a Taste
Cucumber + Sesame Salad, along with step-by-step photo illustrations of cucumbers being sliced on a mandoline.
Jennifer Iannolo of Food Philosophy
Cucumber Beauty Treatment
Caron Golden of San Diego Food Stuff
Cucumber and Radish Confetti Soup and Zucchini Pancakes
Tigress in a Pickle with Can Jam July Round-Up: Cucurbits
Alana Chernila from Eating from the Ground Up
Cucumber Mint Sorbet with Lime Shortbread
Nicole at Pinch My Salt
Grilled Zucchini with Lemon and Olive Oil
Tara Weaver at Tea and Cookies
Stuffed Zucchini, Zucchini “Noodles” and Zucchini Pickles
Shauna James Ahern of Gluten-Free Girl
Cold Cucumber Soup with Dill and Mint made into Popsicles
Alice at Alice Q Foodie
Judy at Tuscan Diva
HOW YOU CAN JOIN IN SUMMER FEST:
Giving back makes the experience even better. Have a recipe or tip that fits any of our weekly themes? Starting with our posts of Wednesday, July 28, for five Wednesdays through 8/25 and possibly longer, you can contribute in various ways, big or small.
Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. The possibilities:
Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.
The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.
Or think bigger: Publish entire posts of your own, if you wish, and grab the juicy Summer Fest 2010 tomato badge (illustrated by Matt of Mattbites).
Upcoming Summerfest 2010 Posting Schedule
8/11: herbs, greens, and beans
8/18: stone fruit
Had this for breakfast. Toasted multi-grain bread, sauteed mushrooms, egg. Delish.
Indian Cucumber Wraps
Recipe courtesy of Bert and Cate
1 Kirby cucumber, diced in small pieces
1 onion, peeled and sliced thin
chick pea flour (Besan)
To taste: salt, pepper, sugar, Garam Masala
In a medium sauce pan, heat up a little bit of olive oil and add the cucumber and onion. Saute until they soften and add approximately a teaspoon of Besan, stir. Season with pinches of salt, pepper, sugar and Garam Masala to taste. Saute for another minute or two to give flavors a chance to marry. (As you can see from the picture, I let the onions get to the caramelized stage) In the meantime, put one Roti on paper towel in microwave for 15 seconds just to warm up and soften. When done, fill Roti with cucumber and onion mixture, roll up and devour.
I dipped in a mixture of part sour cream, part chutney, but it is just as good on its own.
Yield: 1 wrap