It's late June, and just this week local cucumbers arrived at Little House along with blackberries and green beans- it so much fun to see this ever-changing seasonal bounty.
The farmers we work with, like Autumn at Tomten Farm, have noted this wet summer has been a challenge for them, veggies are taking their time, but the moisture adds to their sweetness (especially in the green beans). Local tomatoes are not in yet, and Autumn believes they may come in late, with lower yields than normal. We're crossing our fingers... but this week we are celebrating cucumbers!
Here is a very Virgina and very simple cucumber recipe adapted from Virgina-born chef Edna Lewis :
Thin- Sliced Cucumbers with White Vinegar Dressing
3 medium cucumbers
1 teaspoon salt
2/3 cup white vinegar
1/2 cup sugar
1 teaspoon fresh parsley or tarragon
1/8 teaspoon pepper
Directions: Wash cukes, leave rind on and slice very thin with a sharp paring knife. Put slices in deep bowl, sprinkle with salt. Mix a bit and place heavy bowl on top of cucumbers with a weight added so that the slices release their water. Refrigerate weighted bowl with cukes for an hour. Remove from fridge and drain off water. Mix vinegar and sugar together until sugar dissolves. Add to the cucumbers, sprinkle with herbs, and return to the refrigerator until needed. Yum!