Every evening, I wander out to the back garden to check for dinner. Beans? Tomatoes? Collards? Cucumbers? I harvest what is ready and plan supper around the basket. Despite the occasional run away zucchini, the system has worked in the past. This year, however, I check the cucumber vines before dinner, moving the leaves around, picking the green fruits. An hour later, when I run out for fresh basil, I spot yet another fruit, large and golden, lurking at the base of the trellis. How is this possible?
My vegetable bin is full of cucumbers. I have made four varieties of pickles, all from The Joy of Pickling: bread and butter, senfgerkin, Dutch lunch spears, and quick dill. Each batch clears out the bin for a week, but then it backs up once again. Last week, I pulled all of the cookbooks off the shelf and hunted down every cucumber recipe possible. Every night, we try another, but we are not complaining. Cucumbers are summer and summer can stretch out for another month.
· Cucumbers, yogurt, mint, salt and pepper.
· Cucumbers, tomatoes, sweet onion, feta and olive oil and vinegar
· Cucumbers, sweet onion, paprika, rice vinegar, and sugar, salt
· Salted cucumbers with soy sauce
· Cucumbers, dill, and vinegar
· Chinese noodles, peanut sauce, and cucumbers