I expressed some concern over the dozen or so cucumbers in my crisper at home right now, and asked everyone yesterday while we were making shares to give me some suggestions. Here they are, my favourite being a simple sliced cucumber served with salt and vinegar-- Sounds like this is a pretty common way to enjoy them around here: I had no idea! Reaching out for recipes always yields some gems and good tips!
Cucumber Blueberry Smoothie - From Jem
2 cups garden cucumbers peeled, seeded and cut into chunks.
1 cup low fat vanilla yoghurt
1 cup frozen blueberries
1-2 tbls honey or agave nectar
1 tbls lemon juice.
Place all in blender and blend until smooth.
Crispy Cucumbers and Tomatoes in Dill Dressing - From Jem
Makes 6 servings
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedges
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.
Tangy, Refreshing, Salt and Vinegar Cucumbers - Suggested by Trish and Ronnie
- 1 cucumber
- ice cold water ( I use the filtered water from my fridge)
- 1/2 teaspoon salt
Peel and slice the cucumber. Place in a bowl that is large enough to cover the cucumber with the water.
Cover the cucumber with water.
Add a large splash of vinegar, and the salt
Place the bowl in the fridge and let sit at least 15 minutes, preferably 1/2 hour.
Taste the cucumbers and add more vinegar or salt depending on your taste. Marinate a little longer, drain and enjoy.
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper
In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.
It's also pickling season! Check out Meagan's first TapRoot blog post ever about her Summer Pickling last week, as she made friends with our Dill Pickle Pack as well as our new Dilly Bean Pickling Pack (both listed in Add ons/Products under "Preserving Packs". Meagan and I are working on coming up with a few more preserving packs as the season progresses and more produce become available, due to great feedback from members and popular demand!
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