My garden isn’t doing too well this year. I have some green tomatoes, the basil is thriving and I have a few almost-ready habanero peppers. But the eggplant plants died and, even though I had lots of zucchini, squash and pumpkin blossoms, I have ZERO fruit.
Also, all of the cucumber plants withered.
So, when I wanted to make cucumber salad for guests recently, I had to get a cuke from the supermarket.
The dish wasn’t as emotionally satisfying as when I make it with a freshly picked cucumber. But it was still delicious. Also — the dill IS from my garden. That plant is barely hanging on. I had enough for this and one other recipe.
Cucumber Salad
2 large cucumbers, peeled and thinly sliced
1 small vidalia or red onion, sliced
1/2 cup white wine vinegar
1/4 cup plain yogurt
2 tablespoons brown sugar
1 teaspoon salt
1 tablespoon chopped fresh coriander or dill
4 dried red chili peppers, optional (or use a few drops of hot sauce)
Place the cucumber and onion slices in a bowl. Mix the wine vinegar, yogurt, brown sugar and salt together and pour the liquid over the vegetables. Sprinkle with the coriander or dill. If using chili peppers, break them in half, remove the seeds and scatter the pods over the cucumbers. Toss the ingredients and let marinate for at least one hour. Serve at room temperature or slightly chilled.
Makes 6-8 servings