Cucumbers/Concombres

We grow the long English cucumbers as well as the small, smooth Lebanese variety. Most commonly eaten raw in salad or on sandwiches, cucumbers can also be grilled and of course, pickled.

Cucumber Melon Mint Salad - Thanks for your recipe, Julie! (CSA member since 2010!) Serves 4.

Ingredients:
2 cucumbers
2 small cantaloupes or 1 honeydew
10 coarsely chopped mint leaves
ground pepper
salt

Peel cucumbers, remove seeds and cut in cubes of about 1 cm. Repeat with melons. Put in a salad bowl, salt and pepper lightly, add mint leaves and toss gently. Refrigerate for an hour and serve.

Couscous and Cucumber Stuffed Patty Pans

Ingredients:
3-4 medium patty pans (or 6-8 small)
3-4 garlic cloves
olive oil
baharat spice mixture
salt and pepper
2 cups of cooked couscous
1 cucumber, diced
1/2 cup toasted and crushed hazelnuts or pine nuts
6-10 mint leaves, chopped
3-4 tbsp lime juice
1 tomato, diced
plain yogurt
Cut off just enough of the bottom of each patty pan (where the stem was attached) so they can sit on a baking sheet without rolling around.  Scoop out the seeds creating a bowl you will later stuff.  Coat in olive oil, salt, pepper and baharat spice, to taste.  Roast, along with your garlic cloves, at 375ºF until fork-tender, approximately 40 minutes.
In the meantime, add cucumber, toasted hazelnuts, mint and lime juice to your cooked couscous.  Raisins or dried currants can also be added here.  When your patty pans are ready, stuff them with the couscous mixture and a clove of roasted garlic.  Top with diced tomatoes and a dollop of yogurt.  Enjoy!


Cucumber and Avocado Soup (Cold)

Ingredients:
1/2 med cucumber
1 clove garlic
1/2 cup plain yogurt
1 ripe avocado
2 tbsp chopped parsley (also can use basil, chervil, cilantro or dill)
1/2 cup cold water
1 green onion
2 tbsp fresh lemon juice
1/2 cup ice cubes

Peel and chop the cucumber, chop the onion and garlic then add everything to the food processor and purée.

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