Cucumber; Did you know?

The cucumber did not originate in one particular place…

They were found in many parts of the world and as far back as prehistoric times. The Bible contains a very early cucumber reference.

Cucumber People by BreannaThere are Chinese writings dating back fifteen hundred years that reference the cucumber. The Romans had cucumbers, small and gnarled, but cucumbers nonetheless.

When explorers came to the New World they found cucumbers growing everywhere.

Many of the imperfections, the knobs and prickles, the spines and warts, that originally adorned cucumbers, have long been eliminated by selective horticulture. Most new cucumber varieties are quite straight rather than curved in the shape of a half-moon like their ancestors.

Hadn’t really intended on discussing cucumbers in particular 😉 Plan was to share two dressing or dip recipes and then let you know I’ve added a new page of salad recipes…

Cucumber Dressing or Dip

  • 1 cup finely chopped cucumbers
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 tablespoon minced dill (optional)
  • 1 cup sour cream

Drain the cucumbers very well. Mix with the salt, lemon juice and dill. Fold into the sour cream. Chill. Serve with sea food or vegetable salads. Makes about 2 cups.

Parsley Dressing or Dip

  • 3 tablespoons minced parsley
  • ¼ cup finely chopped dill pickle
  • ¼ cup chopped tomatoes
  • ¼ teaspoon salt
  • 1 cup sour cream

Mix together the parsley, dill pickle, tomatoes and salt. Fold into the sour cream. Chill. Great served with sea food. Makes about 2 cups.

Veggies for dipping

Select a variety of crisp, chilled fresh vegetables such as cucumber slices, celery stalks, carrot sticks, cauliflower flowerets, Bel­gian endive, artichoke leaves, radish roses, green and red pepper sticks, tiny plum tomatoes and small mush­rooms. Arrange them attractively around the dip.

Salad Recipes

Hope you enjoy the recipes!

Take care,

Shelley

PS- Remember to shop local…support your community, your neighbours & your friends! Pretty please 😉

Support Local Farm Markets in your area

Veggie Recipes

Recipes Using Frozen Artichokes

As fresh garden veggies become a thing of the past (well a past season that is) it’s time to start being creative with frozen vegetables. They can be a great off-season alternative to fresh vegetables. Frozen vegetables are available all year round. We don’t have to wait until summer to enjoy garden fresh taste. But… Quality is really important.  Try choosing vegetables that have been frozen within an hour or two of being picked (with no additives). Check for local farm produce that is also available frozen.


 Here are a two nummy artichoke appetizer recipes.

Marinated Artichokes and Shrimp Recipe

Cook the artichokes 1/2 minute less than package directs. Drain well and chill. Beat the egg yolk in a bowl; add the oils, mustard and vinegar, beating steadily. Mix in the scallions and parsley, and then the shrimp and artichokes. Marinate in the refrigerator 4 hours, basting occasionally. Serves 6.


Artichokes a la greque Recipe

Let the artichokes thaw sufficiently to separate. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for seasoning. Pour into a dish (not metal), cool, then refrigerate until needed. The artichokes will keep about 2 weeks. Serves 4-6.


  Serve With Main CourseSauteed Artichoke Hearts

Partially defrost the artichokes. Mix together the flour, salt and pepper. Lightly roll each artichoke in the mix­ture. Heat the oil in a skillet; sauté the artichokes until browned. Serves 3-4.

Vegetable Combination

Recipe Artichauts a la Mirielle

Heat the oil in a deep skillet; sauté the onions 10 min­utes, shaking the pan frequently. Add the artichoke hearts, broth, salt, pepper and tomatoes. Bring to a boil, cover and cook over low heat 15 minutes. Sprinkle with the parsley. Serves 6-8.

Easy Frozen Vegetable Recipes

Dry the artichokes on paper towels. Heat the oil in a skillet; lightly brown the artichokes in it. Add the garlic, peas, lettuce, salt and pepper. Cook over low heat 10 minutes, adding a very little water if necessary to keep from burning. Serves 8-10.

 

Artichokes for Sale at Market at Campo De' Fiori
Artichokes for Sale at Market at Campo De’ Fiori

Click here for some Frozen Broccoli Recipes