When your garden is kicking out 25 and 30 pounds of cucumbers every week, it’s nice to have a few extra recipes. You can eat cucumbers in garden salads, of course. But that’s one cucumber. We also like cucumber, onion, and vinegar salads with lots of salt and pepper – so that’s two more cucumbers. Maybe you can eat one plain cucumber for lunch. That’s four – what about the other four dozen cucumbers, and that’s just this week.
We have canned multiple batches of pickles and spread our cucumber wealth up and down Brentwood Road, but it’s getting so that the neighbors see us coming, pull the shades and hide until we finish knocking. By the way, this spring I planted a variety called Straight Eights. I was trying to find English cucumbers but couldn’t. For the record, if you want a gazillion cucumbers, plant Straight Eights.
I did run across another pretty good recipe for fresh cukes – using maybe 2 or 3 – and we have eaten this on several occasions.
Slice up 2 or 3 medium cucumbers in a bowl. Add ¾ C Lite Sour Cream, 2 t lemon juice, 1 t sugar, some salt and pepper and 1 t dill weed. Let the salad chill in the fridge for a couple hours and it’s quite refreshing. You can also pop in a few cherry tomatoes if you have some to spare. We absolutely do. I am getting about 20 a day from my one vine.
In the meantime – anybody else needs some fresh cucumbers?
Sour Cream and Cucumber Salad
2 or 3 medium cucumbers
3/4 C Lite Sour Cream
S & P to taste
1 t sugar
2 t lemon juice
1 t dill weed
(Cherry tomatoes optional)
