Cucumbers this summer have been (and still are) prolific and delicious. I don’t remember a crop quite like it at the community garden. Not just at MGP Community Garden. I’ve been hearing how good the cucs are this year from many a local gardener.
Tender freshly picked cucs are a league away from cucumbers that have been refrigerated and transported to their destination.
As well as munching raw, dipping in dips and adding to salads, a glut of cucumbers lends itself to tzatziki, raita and pickled cucs.
TZATZIKI RECIPE.
INGREDIENTS:
3/4 of a cucumber, partially peeled if you like but not necessary, 1 tspn salt, up to 4-5 garlic cloves (according to your taste) finely grated or minced, 1 tsp white vinegar, 1 tbsp extra virgin olive oil, 2 cups plain Greek yoghurt, handful of chopped dill, fennel or mint (optional), 1/4 teaspoon ground white pepper
METHOD:
1. Use a box grater to manually grate the cucumbers. Toss the grated cucumbers with 1/2 tspn salt. Spoon the grated cucumber into cheesecloth fabric or a double thickness napkin and squeeze dry. There will be a lot of liquid to remove.
2. in a large mixing bowl place the grated or minced garlic with remaining 1/2 tspn salt, white vinegar, and extra virgin olive oil. Mix to combine.
3. Add the grated cucumber to the bowl with the garlic mixture. Stir in the yoghurt and a pinch of white or black pepper and the fresh herbs if using.
Delicious crop they have even wandered up the fig tree !