Reading · FOREST FEAST SUPPER CLUB

Hi, friends!

This week we picked the first cucumber from our little sidewalk garden. Winnie actually picked it, and ate most of it herself (score!). Cucumbers have inspired this month’s special subscriber recipe: a hearty Cucumber Panzanella.

We are looking forward to all of our neighborhood’s sweet, Rockwellian Independence Day traditions this weekend including the children’s bike parade and carnival, a block party, and fireworks by the lake.

Some fun festive snacks to celebrate 250 years!:

Ina Garten’s Flag Cake
Red, White and Blue fruit + cheese skewers (blueberries, strawberries, mozz balls)
Patriotic Fro-yo bites made in an ice cube tray or Frozen Yogurt Bark

Add frozen blueberries instead of ice to any reddish sparkling drink and you’ve got a patriotic spritz!

And now for this month’s paid subscriber recipe! With toasty, chewy chunks of sourdough, fresh mozzarella and a tangy/garlicky/spicy finish, this salad will have you going back for seconds. Plus, it’s an easy one to make ahead and take to a BBQ.

Cucumber vines are growing up the trellis between our sidewalk garden beds.

I served this salad on a platter I made at the pottery studio recently, alongside a cucumber vine from the garden

Serves 4-6

Ingredients

Cucumber Panzanella

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