The Best Cucumber Ever
‘Satsuki Madori’.
This is the name of the world’s all-time greatest, most delicious, productive, gorgeous cucumber (in my humble opinion). In the space of just 8 weeks, from a single plant, we’ve harvested 25 cucumbers. The skin is thin, deep, dark green, not too spiny, and never bitter. Slice into one of these babies and you’ll see bright white flesh that is crisp, sweet, and not too seedy.
I cannot get enough of these cucumbers, and it’s a good thing because we’ve got 3 in the fridge and more on the way. Here’s how we’ve eaten them:
Super fresh: Straight off the vine right in the garden. Yum!
Quick and simple: Cut into spears, drizzled with our best olive oil and sprinkled with good salt.
Sweet and Sour: Sliced paper thin and soaked in apple cider vinegar and sugar over night.
Sour and Spicy: Quickly pickled with slivered garlic, rice vinegar, chili oil, and ginger.
On the Rocks: Sliced into a Hendrick’s gin and tonic (in place of the lime)
I’m dreaming up a few more cucumber creations, but if you have a favorite way to eat or drink with them, let me know!
Summer sours:
Chop sweet onion. Soak in red wine vinegar for about an hour. Score the skin of the cucumber…or not…after the vinegar has sweetened up the harsh edges of the onion, add the cucumber. Add fresh ground pepper. Maybe a dash of salt…or not. Let soak for an hour…or a few days. They get better with time.
Another…
slice and salt the cucumbers. Let salt sweat the moisture out of the cucumbers. Rinse and wring dry in a clean tea towel.
Meantime…while cucumbers are sweating…
Strain plain yogurt in colander lined with cheese cloth (or be lazy and use thick greek yogurt or quark).
When yogurt is thick, stir a clove of garlic crushed with kosher salt, fresh pepper and some chopped fresh dill and mint. When cucumbers are sweated, rinsed and wrung out, mix into the yogurt/herb/garlic mixture.
I wish I had cucumbers like yours. This is the first time in years that mine haven’t produced well….sigh…
September 3rd, 2008 at 3:39 pmI like to use cucumbers to spruce up the average pitcher of lemon water. Just toss in some cucumber slices in addition to the lemon; it is more refreshing and more colorful!
September 3rd, 2008 at 4:05 pmThose look great! This year the deer ate all mine. I always like to make refrigerator pickles with fresh cukes. Another way that my husband’s grandmother always had them was with sour cream.
September 3rd, 2008 at 5:23 pmAll of these ideas are perfect!Sour cream is one of my favorite foods and it has never occurred to me to add cucumber to water. Yum! Robin, I am also a big fan of tatziki sauce. We make falafel for dinner all the time and it is the perfect addition!
September 4th, 2008 at 9:05 amOh boy, oh boy, can’t wait for next year to try this.
September 4th, 2008 at 10:28 amFor those of you who read labels…I’ve cut sour cream out of my diet because of all the fillers and garbage they all seem to contain. I’m in love with Quark, available in the PacNW from Appel farms (along with other amazing cheeses including Paneer). Anyway, its a great sub for sour cream, yogurt or cream cheese. And, at least this cheese maker doesn’t add a bunch of guar gum, lecithen and other nasty stuff.
September 4th, 2008 at 1:10 pmI tried making cucumber juice this summer after trying some at a wedding. You puree a cuke or two with some fresh ginger, strain this mixture and then blend into some water. So light and summery. I need to grow some of these next summer!
September 4th, 2008 at 6:04 pm[…] raita dip is a great way to use up extra cucumbers and it is super versatile. Serve it with a big plate of grilled veggies (I’m a huge fan of […]
September 27th, 2008 at 10:42 pm