I put in four cucumber plants this spring. I went with Burpless Hybrid English cucumbers. I had done well with these longer cucumbers (they grow to almost a foot) several years ago but couldn’t find them again until this spring. I was excited – at first. Then my vines looked like they had petered out in mid-summer, and I was most disappointed. I had counted on at least a few fresh cukes from my little vegetable garden,
But apparently, cucumbers vines appreciate water, as in rainwater, because just as it appeared my vines would wither and die in the heat and drought, they sprang quickly to life when it finally rained, and now I have cucumbers, lots of cucumbers, and my vines are still going at it.
This year, I planted the cucumbers next to the outside wire of my completely enclosed garden (take that, rabbits, deer and squirrels). At first the plants ignored the wire, but then began climbing. They have now gone up through the wire at 7 feet and I had to pick one cuke from the top of the cage this week.
We have been having fresh cucumber and onions almost every meal, but last night I we had Creamy cucumber Salad for a change of pace. Yummm!! Here is the recipe.
Use 3 cups sliced cukes, 1 C thinly sliced Vidalia onion, 1/2 C light sour cream, 1 T white vinegar, 1 t of dried (or fresh) dill weed, 1 t sugar, ¼ t garlic powder and salt to taste. Mix the sauce ingredients together first, then add the cucumbers and onions. Cover and chill in the fridge for at least two hours. It was delightful. And I’ve got lots more cucumbers in the way!
Creamy Cucumber Salad
3 C sliced cucumbers
1 C sliced Vidalia’s
1/2 C light sour cream
1 T white vinegar
1 t dill weed
1 t sugar
¼ t garlic powder
Salt to taste