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

Eggplant Caviar Recipe

Eggplant Caviar Ingredients
Eggplant Caviar Ingredients

If you’re looking to impress company with a delicious vegetable appetizer, how does Eggplant Caviar sound? Fancy right? It’s a much easier recipe than the name implies.

Wash and dry the eggplant. Place on a baking sheet and bake in a 400° oven for around 45 minutes, or until the skin is browned and split. Turn several times.

Peel the eggplant, then chop with the onion until very fine. Sea­son with the salt and pepper; beat in the olive oil. Mix in the lemon juice and parsley.

Taste for seasoning. Serve with buttered pumpernickel (find fresh bread or recipe ingredients at the Duncan Farmer’s Market).

Makes about 2 1/2 cups.

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