Tag Archives: cucumber

Summer Garden Salad

 

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Pretty hot this weekend – so far hottest this summer. Not only the heat but the humidity damn its gross out there! My phone is telling me that it is 91’F out and it also says it feels like 98’F. That means it is gross out there and hopefully you can stay inside with the air conditioner on or you are somewhere near a lake, pool or ocean. I am fairly certain that even I would go into the Atlantic ocean; which I very rarely ever do, it’s way too cold; if I was crazy enough to head to Hampton Beach today.

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Cooking on hot days is not really enjoyable and neither is eating on hot days so that generally means something light and easy. Friday night my husband made us salads and then we went out for ice cream. They counterbalance each other right?

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad
Serves 4
quick and easy summer salad
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. ⅓ cup cider vinegar
  2. 2 tsp honey
  3. 1 small clove of garlic, minced
  4. ½ tsp kosher salt
  5. ¼ tsp freshly cracked black pepper
  6. 1 cup sliced cherry, grape or like tomatoes
  7. ½ medium cucumber, halved, seeded and sliced thin
  8. ½ medium yellow summer squash, quartered and sliced ¼ inch thick
  9. ¼ medium sweet onion sliced thin
  10. Kernels from 1 ear of corn
  11. 1 Tbs coarsely chopped fresh basil
Instructions
  1. Whisk the first 5 ingredients together in a medium bowl.
  2. Add the next diced/sliced 5 ingredients; stir well to combine.
  3. Let sit at room temperature for at least 30 minutes and up to 2 hours.
  4. Stirring occasionally before serving.
  5. Garnish with basil.
Cooking at Clark Towers https://cookingatclarktowers.com/

Cucumber red onion dip

Memorial Day weekend is first most here in the US a day to remember our fallen soldiers. There is usually a parade or two or even three or more within 20 miles of us. Thoughts and Thanks for all who serve!
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Secondly it is the start of summer, the end of black flies the official start of cookouts and camping for some.  I can throw a mean cookout but I am not a great camper; my idea of camping would be a bed and breakfast with a shared bathroom down the hall. My husband grew up camping across the country from California to Massachusetts every summer with his mother and siblings. I can share with you that he doesn’t miss it. He likes my version better.
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At a friends house a month or so ago she had made a light, bright and tasty little dip that I couldn’t eating. I hope she doesn’t mind me sharing the recipe because I think it would be a nice addition to everyone’s table over the summer. Especially when the cucumbers start ripening from the garden.
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I hope everyone is able to get outside to pay their respects and enjoy a parade or two and maybe an afternoon BBQ.  
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Cucumber Red Onion Dip

1 cup plain Greek yogurt
½ cup sour cream
½ cup crumbled blue cheese
¼ finely chopped red onion
1 Tbs lemon juice
2 cups finely chopped english cucumber – remove any seeds
Salt and Pepper to taste
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Add everything into a bowl and stir.  Let it set up for about an hour.
Serve alongside plain bagel chips, wheat thins or something  

Summer Garden Salad

Well it is about time we are going to be getting some much needed rain here today in New England. Thankfully we have a well instead of being on town water so we; well actually my husband who I rename every summer to water boy; has tried very hard to keep our gardens and lawn looking a little less brown than others I see around town. But it will be nice to give our well and pump a little break today and yes my husband gets a little break from playing “where to place the sprinkler now”

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This is the first weekend so far this summer where I haven’t left the house yet, I will probably venture out a little later today just to pick up a few things for this week’s staple items for meals.  Or maybe I can get my daughter to do it wink wink!

 

My garden is still doing really well despite the lack of natural rain, I picked the rest of my garlic yesterday, we have 50-ish bulbs of various sizes which should last a little while. The cucumbers and squashes are doing excellent; I made 7 jars of kosher dill pickles yesterday and I was able to pick 7 heads of broccoli. Yeah that one stumps me too of what to do with it all. I know I should be staggering my plantings; but I don’t. I have yet to like what happens to my broccoli when I freeze it so I have been sharing our harvest with family and friends.

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If you need something quick and delicious with some of what you grew yourself or bought from a local farm stand or grocery store. This one’s a keeper!

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Best if you can make this first before you start whatever you are serving it with so it has time to meld and let the veggies soak up the dressing.

Summer Garden Salad

⅓ cup cider vinegar
2 tsp honey
1 small clove of garlic, minced
½ tsp kosher salt
¼ tsp freshly cracked black pepper
1 cup sliced cherry, grape or like tomatoes
½ medium cucumber, halved, seeded and sliced thin
½ medium yellow summer squash, quartered and sliced ¼ inch thick
¼ medium sweet onion sliced thin
Kernels from 1 ear of corn
1 Tbs coarsely chopped fresh basil

Whisk the first 5 ingredients together in a medium bowl. Add the next diced/sliced 5 ingredients; stir well to combine. Let sit at room temperature for at least 30 minutes and up to 2 hours. Stirring occasionally before serving. Garnish with the basil.

Zucchini Bread

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Peppers in the middle on the garden closest to me just terrible

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Zucchini, Summer Squash, Cucumbers, Tomatoes and Butternut Squash all looking good!

broccoli - garden 046 Our gardens are doing really well this year for the most part.  The only disappointments are my peppers, both the bell and jalapeno’ peppers are just not growing or producing.  We have had a bumper crop of zucchini, summer squash and cucumbers.  We have been getting a ton of cherry tomatoes and plenty of roma; I fear all of my beef steaks will all turn red at once.  That will be another weekend of processing.  I am not complaining I am actually very grateful we are having a great year.  My favorite, for 20+ years, supermarket is on strike here on the East coast.

Fortunately I was able to harvest some garlic this year, the bulbs are much smaller than I would like but there were around 70 of them; I had planted 120 bulbs in the fall but I will take whatever I can get considering the last two years I lost all of it.

Today was pickling cucumbers and baking zucchini bread day.  I pickled 8 jars of kosher dill and 34 loaves of various sized zucchini bread – I doubled the recipe below 3 times to get the 34 loaves. So far so good!

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I started blogging a little over a year ago; a few of you, since there were just  few of you at the start; may remember me posting this zucchini bread recipe around the same time last year however SO many more people have come on board with me since.  Technology is a pretty amazing tool. I was just looking at some of my blog stats and just today I had 3 people from 3 different countries check me out.  Colombia, Brazil and Italy I find that SUPER cool. Also I had barely started my first paragraph tonight when my daughter faced time me from the Philippines; she is there vacationing with a friend of hers from Japan. The world is getting smaller and smaller.

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Zucchini Bread – bake 350’ 45 minutes or so – depends on what size the pan is.  The recipe easily doubles and freezes well

2 large eggs

½ cup vegetable oil

½ cup apple sauce

2 cups sugar

2 tsp vanilla

2 tsp cinnamon

1 package vanilla pudding mix

1 tsp baking soda

1 tsp baking powder

3 cups AP flour

2 cups shredded zucchini that you have squeezed out most of the liquid – I put it all in a colander, place a plate and something heavy on it in the fridge few a couple of hours.  I still had to go to the store so it worked out great.

In a stand mixer add the first 8 ingredients and mix well, add the flour till combined and then add the zucchini.  Spray grease whatever you are using and fill to about ¾ full.  Bake for about 40-50 minutes and let cool for a bit, remove from your dish and wrap or bag.  These freeze really well.  We literally just ate our last loaf from last year just the other day.

If you are using a kitchen-aid with their 5 quart sized bowl you can double this recipe, however it will be very close to the top, so heed my instructions on when to add ingredients, it helps make sure all the ingredients get mixed well.

Thanks for listening

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