Zukes and cukes.
That is all I am getting from the garden.
Our tomatoes look lush and green. Little blossoms and little fruit. These are our favorites and I guess I will have to realize that I cannot grow tomatoes.
Zukes and cukes.
I can grow these.
So instead of canning lots of my home-grown tomatoes, I am searching out cucumber recipes.
I wrote about our mother/daughter lunch at Barn Happy last month. At that time, I searched the web to see if Barn Happy had any recipes published. They do have a cookbook out, but at their Facebook page I found a recipes for Tangy Cucumber Salad.
Marinated Cucumbers and Onions
based on Tangy Cucumber Salad from Barn Happy
3 cucumbers, thinly sliced
1 t. Kosher salt
1 medium onion, thinly sliced
¼ c. cider vinegar
2 T. canola oil
1 T. local honey
½ t. celery salt
½ t. ground mustard
¼ t. garlic powder
¼ t. dried oregano
1 T. fresh basil, shopped
Dash of cayenne pepper
Place cucumbers in strainer; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
Place in large bowl and add onion.
Place the remaining ingredients in a blender and blend until incorporated. Pour over cucumber mixture and toss. Cover and refrigerate for several hours.
The original recipe also calls for two chopped tomatoes. Since I am getting NO tomatoes from the garden, I had no choice but to leave them out. The onions are from our garden as are the cucumbers and basil. (Barn Happy used dried basil. I used fresh.) I also threw in some small sweet peppers.
This is a delicious twist on the old plain vinegar-cucumber salad that we grew up with.
Please send good thoughts (and maybe some virtual flowers) on over to Abigail and her family today.