Cucumbers – they are what grow best in my garden! I’ve been picking several a day and last Friday I picked 15! As much as I love them sometimes I wish it were tomatoes coming out our ears instead. Since it is not we are doing our best to eat as many as we can and sharing some with friends and neighbors. Others just get tossed into the compost if they go bad before we can get to them. While eating cucumbers chilled and sliced is very nice it can get a little boring so today I’ll share some others ways to eat them. I told my husband that we were just drinking some flavored water in the form of cucumbers. Not sure he really went for that.
Recently my friend Jane shared a simple way she enjoys cucumbers. She quickly tosses them with balsamic vinegar, just adding more cucumbers as they get eaten. Napa Valley is my favorite brand and the Grand Reserve style works well as it’s thicker and doesn’t run off the cucumbers as quickly.
I found another method several places online that used sour cream and dill. My husband and I both enjoyed this. Fresh dill would be nice, and was the suggested choice, but I had none of that and plenty of dried dill weed so I adjusted the recipe.
I hope you are enjoying the produce of this season! Now that the hot, uncomfortable days of summer are upon us, eating lots of fresh vegetables with high water content keep us feeling refreshed and hydrated. How do you like yours?
Oh, and while wondering over toward the blackberries at the lake earlier this week, I found a dollar bill! Yay, more found money for all that healthy food!
- 1/2 c sour cream
- 1 T fresh lemon juice, or more, to taste
- 2 t dried dill weed
- Salt and Pepper to taste
- Sliced cucumbers – about a pound
- Mix first 4 ingredients
- Add cucumbers
- Toss to coat
- Serve immediately or refrigerate until ready to serve.