I have cucumbers coming out of my ears. Seriously. I have made raita, given dozens away, eaten a couple with salad, made insta-pickles (recipe at end of blog) and used a couple as bats against the mosquito population just for kicks and yet, I still have 3 in the fridge. I've even started adding cucs to the fresh tomato salsa that I raved about last week, (which is especially great, when I make it with two jalapenos so the cucs can cut the heat).
And now...the tomatoes are coming in full force. The above photo is today's harvest. Two Italian Heirlooms (1.4lbs a piece according to the bathroom scale), some green zebras, yellow pears and the ever-present sungolds. My Black from Tula took it's last breath, I had to pull it up along with the zucchini and the roma tomato (moment of silence...RIP). The zuc just didn't have the right soil, it kept on getting great blossoms, but would rot right on the vine. Survey says that calcium is the problem, so I layered the soil with eggshells, no luck. The two tomato plants just didn't have enough sun. I planted them too close (oops). But, I did get the 2lb black from tula before the entire plant died so, ummm...thanks plant, uh...sorry i killed you??!? Ooof.
Soon the brandywine, old german, tomatillo, and eggplants will be ready. Is it weird that I am excited for an old german, mozzarella, and eggplant pasta?
Insta-pickle recipe
Get a couple cucumbers
Slice in half lengthwise, half again (still lenthwise), and then half one more time (keep them pickle length) for 8 slices per cuc
put on a plate and put olive oil, salt, and pepper on the slices
refrigerate until cold, cold, cold.
eat.
Serves 4, or 1 if you really like cucs.
Also, a bartender friend told me that cucumber slices as garnish in gin are a match made in heaven. Are you listening mom?
Insta-pickle recipe
Get a couple cucumbers
Slice in half lengthwise, half again (still lenthwise), and then half one more time (keep them pickle length) for 8 slices per cuc
put on a plate and put olive oil, salt, and pepper on the slices
refrigerate until cold, cold, cold.
eat.
Serves 4, or 1 if you really like cucs.
Also, a bartender friend told me that cucumber slices as garnish in gin are a match made in heaven. Are you listening mom?
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Cucs are also good in a Pimms cup. One of my favorite summer drinks. Pimms and ginger ale... Mmmm....
ReplyDeleteAnd don't forget refrigerator pickles, no canning involved. My recipes found on the net. I find slicing the cukes in 1/8 inch slices, like bred and butter pickle chips, works best.
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