This week I am harvesting cucumbers for the first time. I decided to grow many varieties of cucumbers this year and the first one’s ready are an English cucumber and Baby persian fingers. Both are delicious and crisp, have fewer seeds then the cucumber found in the supermarket and a sweeter skin. In another few weeks, the lemon cucumbers will be ready for harvesting and thereafter, I planted a bed of marketmore, which is the most popular cucumber. I am curious to hear back from you about favorites….
This week’s box : Plums, Garlic, Lemon, Cucumbers, Chard, Blackberries, Lettuce, Zucchini, and Peaches.
The garlic and lemon are excellent accompanied with chard or zucchini. Or maybe these few blackberries will inspire you to harvest a few more for blackberry pie, always a favorite. Also, try cutting the zucchini like match sticks to vary it up a bit. Or add the lemon to some nice olive oil with salt and pepper and make a fresh salad with your cucumbers and lettuce.
This recipe has been passed down the Guess family chain (my Mom’s side) and I can’t eat enough of it.
Quick Pickled Cucumbers
1/2 cup applce cider vinegar
1/2 cup water
2 teaspoons sugar
1 cucumber, thinly sliced
Chopped dill, if available
Mix all the ingredients together, chill for an hour or more and serve.