Cuke-a-palooza!

Whether you are a farm hand, a farmers' market frequenter, or simply have fecund gardens to enjoy, you may be finding yourself inundated with two veggies at this time -- squash and cucumbers.  Finding herself in this very position with the latter item, my friend, Jenn, e-mailed me to request some recipes.  So, Jenn, this post's for you -- thanks for motivating me to get these recipes posted!

Cucumber Farm Salad with Fennel Frond Dressing (GF, SF, V)

Salad
2 medium-size cucumbers (I used a Poona Kheera and a Green Finger)
1 apple, de-cored
1/2 beet, peeled
1 fennel bulb with fronds (cut off end and fronds, reserve fronds for dressing)
2 carrots (peeled or not...if organic; peel conventional)
1/4 c. pistachios, roughly chopped

Cut cucumber through carrots into 4 equal sections.  Each section will be approximately 1-2" (except for carrot pieces).  Using your mandoline, shave all sections of vegetables (so that you have multiple pieces of the 1-2" section...NOT the long side).  Put into a large bowl and add pistachios.

Dressing
(Adapted from Deborah Madison's Vegetarian Cooking for Everyone, "Fennel with Tarragon Vinaigrette", pg. 157)

2 hearty T. chopped fresh fennel fronds
Juice and zest of one lemon
2 T. olive oil
salt and pepper

Whisk together; then add to salad.  Mix gently with your hands or a spoon to combine. Enjoy!

Picture quality does not do justice here -- such fantastic color, fresh clean flavor, and perfect dish to serve as a main ...

Or as a cooling accompaniment (as I did here with a Spicy Dal and Rice dish).

This is a Poona Kheera cucumber  -- a variety that we grew in our home garden this year.  Cool, huh?  Read more about this sweet, potato-looking heirloom vegetable here.

Cucumber Salsa Fresca (GF, SF, V)
Makes about 2 c. -- recommend doubling to serve as chip 'n dip app. at a BBQ!

1/2 c. finely diced cucumber (about half of a med. cuke, de-seeded)
1/2 c. finely diced green pepper
1/2 c. finely diced red onion
1 large clove garlic, finely diced
1/2 -3/4 c. finely diced tomatoes (of varying color)
1/2 lime, juiced (Mine was very juicy -- about 1-1.5 T. worth)
siracha to taste
salt and pepper
cilantro (preferably 1-2 T. chopped fresh or approx. 1 t. of dried)

1. Combine cuke through tomatoes in a bowl; stir gently to combine.  Then, add lime juice, siracha (we used 1-2 t. but add (or not) according to your heat preferences),  flashes of salt and pepper, and cilantro (I just dusted the top of the mix with cilantro).  Stir to combine again.

Fantastic solo with chips or with any other Mexican-inspired dish!

We enjoyed this salsa over a refried bean and corn mash (which looks oddly like a pancake, I know, but was delicious and great for using up some leftover corn on the cob...in a different way!).

 Cucumber and Watermelon-Tini (SF, V)

Perfectly cooling for a warm summer day!  I doubled this recipe, and it made about 3-4 c. of liquid once all  steps were completed.  You will have about 2-3 c. if you opt for a non-alcoholic version.  Follow all steps omitting alcohol addition and add 1-2 c. seltzer to juice after.  For either version, serve over ice and, if you want some extra fance, with a piece of watermelon on the side or thinly sliced cucumber on top of the beverage.

Did you know that the cucumber is actually part of the melon family?  I didn't until Iron Chef last night -- Thanks, Alton Brown!  How fortuitous that the challenge ingredient was, you guess it, CUCUMBER!

Next up in the cucumber use and exploration -- my attempt at Cucumber Sorbet.  Stay tuned!