In Season: Cucumbers

(Note: I wrote this article for The TAB Newspapers on August 17, 1993)

Like its cousin the zucchini, the cucumber grows and grows, so it's not uncommon to find yourself with an ample supply this time of year. Throughout August, gardeners "surprise" their friends and family with armloads of this popular member of the cucurbita family. Here are some ways to enjoy them or use them up before their season passes.

There are two types of cucumbers - slicing (for fresh garden salads) and pickling (stumpier fruits that preserve well). Of course you can eat the pickling variety and pickle the slicing variety, but that's anothe story in itself. If you've got cucumbers in your garden, you've probably noticed that their vines grow vigorously; you may want to stake them on supports. If you plan to grow them next year, plant them near the garden fence and and let them travel up the side. Be sure to pick your cucumbers often or they will stop producing.

Cucumbers are easy to incorporate in many summer recipes and are great for preserving to enjoy through the winter months. One of my favorite ways to enjoy cucumbers is the rather simple, yet proper, tiny tea sandwich. Thick slices of cucumber also make wonderful foundations for tea "sandwiches," topped with your favorite savories, like smoked salmon, crab salad, pate, ambrosia, herbed cottage cheese or even caviar.

~ Heart-shaped Cucumber Sandwiches ~

• Good-quality firm white bread
• Mayonnaise (I prefer Hellmans)
• Cucumbers, peeled and thinly sliced
• Freshly ground black pepper (no salt)

Cut bread into hearts with a 3-inch heart-shaped cookie cutter. Thinly spread one heart shape with mayonnaise to taste. Arrange 2 or 3 slices of cucumber on top; grind over fresh pepper to taste. Cover with another slice of bread. Arrange on a plate and chill. Very nice served with a pot of freshly brewed English tea.

(From Christmas From The Heart of the Home, by Susan Branch, Little Brown & Company, 1990)

~ Minted Cucumber-Yogurt Dip ~

• 1 cup plain yogurt
• 1/2 cucumber peeled, seeded and grated (about 1/2 cup)
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 1/2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons chopped fresh chives or scallion
• Salt and freshly ground black pepper, to taste

Combine all the ingredients. Allow the flavors to meld for at least 30 minutes before serving. Will keep, refrigerated, for up to four days.

(From The Moosewood Restaurant Kitchen Garden: Creative Gardening for the Creative Cook, by David Hirsch, Simon & Schuster, 1992)

~ Martha Starke's Cucumber Salad ~

• 2 medium-sized cucumbers
• 1 8-ounce container of sour cream
• 1 tablespoons vinegar
• 1 tablespoon sugar

Peel and slice the cucumbers. Take moisture out of them by placing on paper towels for 10-15 minutes. Combine sour cream, vinegar and sugar and adjust to taste, adding equal parts vinegar and sugar. Sometimes as much as double may be needed. Combine mixture with cucumbers and serve; makes a great accompaniment to pork and is an easy cool side dish for a hot summer night.

(Note: Martha was my editor ~ and great friend! What fun we had!)

~ Cucumber Strawberry Salad ~

• 1 large cucumber, peeled and thinly sliced
• 1 3/4 cups strawberries, hulled and sliced
• Salt and pepper to taste
• 2 tablespoons white wine vinegar
• 1 teaspoon raw cane sugar (or use light brown sugar if you prefer)
• Chopped chives or spring onion to garnish

Arrange the cucumber and strawberries on a flat dish and season with salt and pepper. Mix vinegar and sugar and pour over the top. Sprinkle with the chives. Cover with plastic wrap and refrigerate until you are ready to serve.

(From The Wholefood Harvest Cookbook: Gourmet Recipes from Garden to Table by Rachel Hunt, Gallery Books, 1990)

Comments

[Jennifer]

The salad (with the sour cream looks good. I love your site - linked here from Bonny Glen.. I think...!

[Dawn]

Thanks, Jennifer! :)

I hope to post here more often, but my main blog is By Sun and Candlelight (see links under My Other Blogs). :)