Tuesday, August 5, 2008

Cucumbers Are Taking Over

There are two cucumber plants at the front, going like they are on sterorids, and one at the back, growing on the trellis at a normal pace. They are climbing all over the tomato cages, smothering out everything in its way, creeping out onto the sidewalk.
Between these three cucumber plants, I've gotten more cucs than I know what to do with. Every day I'm picking 4 to 6 cucumbers. Every. Day.



So cucumbers straight up, with dip, in salad. Cucumber salad. What else?

4 comments:

Sandy said...

OK. I'm going to try to cut and paste some cucumber recipes here.

Ingredients
2 cup low-fat plain yogurt
1/2 cup reduced-calorie mayonnaise
1 tsp table salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper, optional
1 1/2 cup English cucumber, diced
1/2 cup red onion(s), diced
6 Tbsp mint leaves, fresh, chopped
6 Tbsp dill, fresh, chopped
Instructions
In a medium bowl, stir together yogurt, mayonnaise, salt, cumin and cayenne pepper until smooth.


Add cucumber, onion, mint and dill; stir to mix. Yields about 1/2 cup per serving.

CUCUMBER RELISH


6 c. ground cucumbers
3 c. ground carrots
3 c. ground onion
3 lg. sweet green pepper
1 tbsp. salt

Mix together and let stand 2 hours, then drain through colander. Mix:

4 c. sugar
4 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric

Add relish mixture. Boil 1/2 hour. Place in sterilized jars and seal immediately. Make approximately 7 pints.

From COOKS.COM

and one more

Chilled Cucumber Soup 1




5 large cucumbers, peeled, seeded and quartered
1/2 c chopped mild onion (such as vidalia)
1-2 cloves minced garlic (degermed)
3 c low- or nonfat buttermilk
1 c nonfat plain yogurt
1/3 c fresh dill sprigs OR fresh spearmint leaves (not both)
2 Tablespoons fresh lemon juice
salt and pepper to taste
pinch of cayenne pepper (optional)
Combine onion, garlic, mint (or dill) and 1/2 c buttermilk in blender and puree thoroughly (don't want large chunks of either). Pour into large container. Coarsely puree the remaining ingredients together in several batches, dividing the buttermilk and yogurt to provide enough liquid for each batch. Add to the onion mixture. Taste for seasoning and adjust salt, pepper, or more lemon juice.

Refrigerate for at least 2 hours before serving. Keeps for several days. Serving suggestions: Garnish with mint leaves or dill sprigs, a dollop of sour cream, freshly toasted french bread croutons (rub cut garlic clove over crust, thinly slice bread, brush with olive oil and toast till lightly brown).

From: porter_c@a1.tch.harvard.edu (Christine)

Good luck!

Jen said...

I made a cucumber salad with cucumbers and red onions, some vinegar, garlic salt, and (optional) plain yogurt. That was pretty tasty.

I don't like sushi, but you can make rolls with cucumbers, or also with cucumber and avocado.

I came home expecting lots of cukes to have grown over the 2 weeks since I last checked, but there was only one. :(

Kathie said...

You can always make pickles...

Sandy said...

One more recipe. This is from the South Beach site:

Chilled Cucumber and Mint Soup
Crisp and cool, sliced cucumbers are perfect for snacking, dipping, and creating refreshing salads, soups, and sandwiches. Here's a tasty recipe featuring this versatile veggie.

Chilled Cucumber and Mint Soup (Phase 1)

Makes 4 (1 cup) servings

Description
When things heat up in Miami, we turn to this tasty combination of refreshing cucumbers, aromatic mint, and tangy reduced-fat sour cream. The soup makes a "cool" companion to a lunchtime sandwich or salad. Or try it as a prelude to anything barbecued on a sultry summer night.

Prep time: 25 minutes

Ingredients
3 cucumbers, peeled, seeded, and roughly chopped
1 scallion, sliced
1 garlic clove, chopped
3 tablespoons fresh mint leaves
1/2 cup water
1 (8 ounce) container reduced-fat sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper

Instructions
Puree cucumbers, scallion, garlic, mint, and water in a blender or food processor until smooth. Add sour cream, lemon juice, salt, and pepper; blend to combine. If you are serving the soup immediately, chill quickly by transferring it to a metal mixing bowl, placing the bowl over a larger bowl filled with ice and cold water, and stirring occasionally until chilled, about 10 minutes. Otherwise, chill in refrigerator until cold, about 3 hours.

Recipe from The South Beach Diet Quick & Easy Cookbook.

Nutritional Information
100 calories
7 g total fat (4.5 g sat)
8 g carbohydrate
3 g protein
2 g fiber
180 mg sodium