Sunday, May 23, 2010


Just harvested the first two viable cucumbers. The oddly-shaped one here:
And the big boy here:
The more symmetrical of the two weighs in at 250 grams (that's over 1/2 pound for you non-metric folks). The lumpy one was 175 grams. The plants are covered with dozens and dozens of baby cucumbers, so these ought to just be the beginning.
Of course I couldn't help myself but dig in, not least because a co-worker of mine warned me that the cucumbers she and her neighbors have grown tasted "like shit". When I asked for clarification, she reiterated - like a green turd. Crunchy on the outside, fecal on the inside.

Not appealing at all. Fortunately, that was not the case here. I peeled the lumpy one and made a cucumber sandwich (and some sliced cuke for the wife). The perfect cucumber - light, flavorful (and organic, of course).

Recipe: Whisk together 2 parts Greek yogurt to 1 part cream cheese. Smear mix on 2 slices of lightly toasted bread. Slice cucumber lengthwise on a mandolin (I prefer the waffle setting), very thinly. Stack layers of ruffled cucumber on the bread, seasoning each layer lightly with salt and pepper or italian dressing seasoning. Top with remaining slice of bread, slice and serve. Surprisingly good, and perfect lunch for hot weather.

In other gardening news, our cherry tomatoes are starting to ripen:

And our champions are still lagging. I still blame the neighbors for making us rip up and relocate the garden. One turned red but got eaten by a cheeky squirrel (unless one of the neighbors. . . no, I'll let this one go). The remainder are plump but still green. If they don't get to work pretty soon, they're going to find themselves coated in cornmeal and headed for a frying pan.

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