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Refreshing Cucumber and Radish Salad



For the sauce

1 tbsp brown sugar (I used Cocoa Camino Fair Trade Organic)

1.5 tbsp rice wine vinegar

Juice from 1 large lime

2 tsp honey

¼ tsp ground ginger


For the salad

8 leaves cardinal basil (or Thai), minced

2 cucumbers sliced into quarters then into ½ inch pieces

4-6 radishes, greens removed (save for another use), cut in half then sliced into ½ inch pieces

1/3 cup peanuts, toasted and chopped

Sea salt to taste



For the sauce

Whisk all ingredients together then set aside


For the salad

Cut cucumber and radishes and place in a sieve with a large bowl underneath. Sprinkle a bit of sea salt over top and gently mix. Let sit for 30 minutes to drain some the excess water out. After 30 minutes pat cucumbers and radishes dry with a clean towel and place in a bowl.

Mince basil and mix in with the cucumbers and radishes.

Stir in sauce and coat well. Allow to marinate for a few hours in the fridge before serving – stirring occasionally.

Toast peanuts in a dry pan until golden brown and then chop and garnish salad.