Raw or cooked: that is the toss-up. Some vegetables are most commonly eaten raw — cucumbers, lettuce, radishes for example — but they can also be sautéed, braised, or even grilled. I happen to have a fondness for cooked cucumber, which becomes a very different experience when sautéed lightly in a little butter or olive [...]
Archive for the ‘Cucumbers’ Category
Warm as a Cucumber: Cooked with Tarragon
Posted in Cucumbers, tagged Cooked cucumbers on April 30, 2012 | Leave a Comment »
Pickle Projects: Garlic Scapes, Sliced Dills and Sweet-Hots
Posted in Cucumbers, Pickle, Preserving, Uncategorized, tagged Pickled garlic scapes on July 30, 2011 | 2 Comments »
Every week for the past 6 weeks, I’ve put up a small batch of pickles and now I have enough for a crowd. Which is perfect since about 150 people or so will show up for a picnic next week and while I’ll still be sweating the rest of the dishes, the pickles are ready. [...]
Summer Cucumber Salads
Posted in Cucumbers, Herbs, tagged Cucumber salad with Thai basil on July 10, 2011 | Leave a Comment »
Dill fireworks over a cool cucumber salad made a festive presentation for the Fourth of July. A salad that is “cool as a cucumber” evokes a carefree, unperturbed summer. The phrase is an old one, dating to mid-18th century poetry, and always connoted an unflappable attitude, presumably referring to the fact that cucumbers are cool [...]
Cucumber Salad with Pickled Spring Onions
Posted in Cucumbers, Onions, Preserving, tagged Pickled spring onions on June 28, 2011 | Leave a Comment »
About a month ago, just as spring onions were starting to bulb, I picked up several bunches of scallion-like specimens with violet flesh, which were being discarded in our local organic produce market. While the green ends were somewhat compromised, nothing was wrong with the bulb end. Pickled in a simple solution of vinegar and [...]
