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!

Healing Garden Soup

I'm not sure the picture does this meal adequate justice, but eating a bowl of this soup is truly like eating a colorful garden and is equally nutrient-rich.  Yay!  I made this as a first real meal after being sick for the past two days (now you know the reason for such post catch up); it has an easy smidge of kick but is warming and filled with veggie goodness.

Serves: 8+ soup bowls

1 large fennel bulb, roughly chopped
1 large onion, roughly chopped
4-5 cloves of garlic, roughly minced
4 celery stalks, roughly chopped
4 large carrots, roughly chopped
about 1.5 c. frozen chopped butternut squash
8 c. prepared veg. broth or 8 c. water (3-4 t. boullion, which is less than pkg. instructs)
3/4-1 c. short grain, brown rice (rinsed)
1 8 oz. container baby bella mushrooms, finely diced
3-4 oz. arugula
salt, pepper, red pepper

1. In a large soup pot, heat 1-2 T. of olive oil (just enough to lightly coat bottom of pot) to med.-high heat.  Then, add fennel, onion, garlic, celery, and carrots.  Flash with salt and pepper. Cook for 3 min.  Add butternut squash; cook for another 5-7 min. until onion begins to become opaque.

2. Add water and rice.  Bring to a boil; then reduce to med. low and simmer for  40 min. or so until the rice is cooked.  Stir occasionally; midway through, flash some red pepper in (about 5-6 turns of the red pepper grinder).

3.  Once rice is cooked, taste for seasoning; you should taste veggie flavors with a very slight hint of pepperiness.  Add mushroom and arugula.  Turn heat to low; serve when arugula is wilted but still green (about 3-5 min.) and everyone is ready (uhm...).

S.C. 2.7-9 and Beyond: Final Stats, Miso Fennel Bowl, and A Look Ahead

I DID IT!  I finished my self-appointed two week cleanse period.  If you took any part of this endeavor with me (whether a cleanse day to some level or a detoxifying yoga practice), congratulations to you, and I hope that you may be encouraged to do more of this kind of seasonal "body"keeping in the future.

Final Cleanse Stats:

1. I lost 3 pounds in total.
2. I continue daily practice on my mat.
3. I've started running again.
4. The minimal distractions have only increased the mindfulness of what I consume.
5. Keeping a food journal, like being on my mat, has become a daily practice.
6. Despite understandable muscle fatigue from putting up fencing in the snow (Monday at the farm), challenging power yoga, or running, my body feels great and unstressed by consumed toxins, and I feel more focused and alert.

As I look ahead, I know that some of the cleanse eliminations will become standard daily practice, as yoga and the food journal will continue to be.  I'm not saying that I will never have cane sugar, wheat, processed soy products, etc. again, but these ingredients too easily become a habitual part of one's diet.  Avoiding this less beneficial tendency may mean a bit more cooking on a long day or a later dinner than I would like, but to have a healthier meal that is better for my body -- that's worth the effort, as I realized on S.C. Day 8, i.e. yesterday. ( I decided to add days 8-9 to make up for the two days where I chose a distraction.  Plus, Day 2.7 went out with a fizzle, since I was so tired from fencing I could barely stay awake long enough to eat the broccoli and rice pasta that hub so kindly prepared.)

On that note, I enjoyed finishing a book, a run on a cool spring day, time in the yard with doggies, and fun with my friend, Colleen, and her daughter, G, instead of trying to get the remaining food for the week organized.  By the time Colleen and G left at 5:45, I immediately thought...uh oh.  Though the hub kindly offered a quick bite stop-off on the way to some errands, I realized that I would rather have a healthier, better quality dinner at home, even if that meant acknowledging that little vegan kitchen elves wouldn't be working their magic, so I would have to get moving on dinner.  What followed was a totally random bowl of yum with various refrigerator goods that were nearing the end of the usage time.

Miso Fennel Bowl

Had to take this pic on my phone, so it doesn't rank up there in food photography, but it does show the bright, colorful delights that await you!  This dish is kind of like an amped up miso soup with the broth singing back-up for the veggies, instead of the other way around.

Servings 4-6

1/2 c. millet
1.5 T sesame oil
3 garlic cloves minced
1 c. red onion diced (I used about 1/3 of a larger red onion)
1 large fennel bulb, end and top removed, bulb quartered, then thinly sliced
1 head of kale, center rib removed, thinly sliced
1 container of mushrooms, de-stemmed and roughly diced
    (I used white button, but any kind should work!)
1 T grated fresh ginger (used the microplaner to grate); add more for stronger ginger flavor
1.5 T miso paste (I think mine is sweet yellow -- a mellow miso; I'd use less of a stronger miso)
2 carrots, top layer peeled and discarded, remainder peeled  (like carrot noodles!)
3 scallions, ends and tops trimmed, thinly sliced
1/4 c. cashews, roughly chopped
water

1. Prepare millet according to package directions.  When finished, put millet in large bowl (I used my biggest glass mixing bowl).  If your batch clumps and dries out a bit like mine did, do not worry!  The broth from the dish will help separate and moisten the millet.  You can prep the veggies and cook the rest of this dish while the millet is cooking!

2. Heat oil in large saute pan or soup pot over med. heat, then add garlic, red onion, and fennel.  Saute for about 4-5 min. until pieces are starting to soften.

3. Add kale and 1.5 c. water.  Mix ingredients and cook for 2 min, then add mushrooms, ginger, and miso paste.  Stir to combine/dissolve ginger and miso paste, add carrots, and then cook for 3-5 additional min.  Add up to 1/2 c. more water so that there is some broth with the vegetables.  (My veggies weren't drowning in it, but if you like a bit more broth, add full 1/2 c. or even 3/4 c., as the millet will soak up some of it.)

4. Flash with black pepper, give an additional stir to mix, and then pour on top of millet.  Mix millet in with the veggie mix.  Top with scallions and cashews, then serve.

Hannibal often says "I love it when a plan comes together," and I couldn't agree more, especially when that plan starts off as a random assortment of goods and results in a speedy and delicious kitchen compilation.