September 8 veggies

Look at those cucumbers! Aren't they great? And there was no joking around when the tomato plants were referred to as a "herd." That's a lot of tomatoes!

Here's what should be in your bag this week:

Full share:

:: tomatoes

:: zucchini or crookneck summer squash

:: cucumbers

:: beans

:: basil

:: corn

:: onions and leeks

:: potatoes

Half share

:: half portions of the above

:: broccoli

:: peas

If you're hoping to get in a couple more barbecues before the weather turns, why not do some chicken or pork skewers and eat them Greek-style, with tomato salad and feta cheese and some olives, all dollopped in tzatziki from your very own Seed to Spoon cucumbers? There are plenty of recipes online, but they are all basically composed of thick yogurt, cucumber, and garlic. What's not to love? One thing you need is good, plain yogurt; best to go for full-fat stuff if you can find it (like Astro Balkan style). If you do use lower-fat yogurt, check to make sure it doesn't have gelatin or any thickeners in it, because then it won't drain well.

Tzatziki

(makes 1 1/2 to 2 cups)

1 tub (750 mL) plain yogurt

1 medium or 2 small cucumbers, grated

2 crushed cloves garlic (or more, to taste)

1 tablespoon olive oil

2 tablespoons lemon juice

salt and pepper, and chopped fresh mint, if desired

Empty yogurt into a colander lined with cheesecloth or with a clean tea towel. Place colander over a large bowl. Allow yogurt to drain for an hour or two, until it has thickened to your liking (you can leave it overnight for really thick tzatziki).

Salt grated cucumber and allow to sit for ten minutes. Pat off any extra moisture with another clean tea towel.

Combine all ingredients in a bowl, stirring well to combine. Refrigerate and serve cold as a dip for grilled meats, vegetables, or pita bread, or use as a sauce for souvlaki.

Happy eating!