View allAll Photos Tagged cucumber
For as fast as these cucumbers are growing, I'm glad we decided to plant them just inside a fence for them to grow onto.
After Kentuck Knob, Kim and I decided to explore Ohiopyle. We saw a bunch of cars parked on one section of the road, so we followed suit ... which led us to Cucumber Falls. The path was extremely SLIPPERY and mildly treacherous! But it was worth the view ... don't you think?
Finely diced Roma tomato and cucumber; teaspoon of balsamic vinegar; galic and onion powder to taste; salt and pepper to taste; teaspoon of mayonaise; one ounce of grated cheddar cheese.
Posing with yet another of those slimy white Sea Cucumbers. This was on top of the drop-off, about 15 FSW. What a way to end the school day.
Cucumber Sorbet
Meringue.
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(August 10, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
The cucumber beetle was out hunting for aphids but I suspect the pickings are slim on this cool fall day.
Lunch #6 (week 2)
bread w salad, ham, cream cheese + penne w tomato sauce + cucumber, bell pepper + pretzels
Pickled Spicy Dill Cucumbers. Midwestern style. It was so fragrant. The sharp aroma of the vinegar-y brine with the crispness of the cucumbers were rounded out so deliciously with the warmth of the fragrance of dill and shallots.
Now to the refrigerator for 24 hours. Then they'll be ready to eat!
(I found a version in Cooking Light, but have changed a few small details to suit my memory's tastes. My Busia (grandmother, in Polish) would be proud :))
Recipe:
4 or 5 medium cucumbers (or 3 to 3 1/2 large), seeded and thinly sliced
4 or 5 shallots, thinly sliced
1/3 C. fresh, chopped dill
1 to 2 tsp. dried red pepper flakes (depending on your preference)
1/3 C. sugar
2 tsp. salt
1 C. white wine vinegar
4 C. Water
In a very large non-reactive bowl, combine water, vinegar, sugar, salt, and red pepper flakes. Stir until the sugar dissolves. Add the dill and shallots, stirring in to combine. Finally add the cucumber slices.
Cover with plastic wrap (if available - foil or something else if not) and refrigerate 1 day before serving.
Transfer to an airtight container for keeping, up to about 2 weeks but not longer as the cucumbers will start to break down.
Yum! :o)
One of my favs. Is now extinct, unless someone has seeds of this one??! Did not save any, so now I am O O L! Love, love this one for its uniqueness, size and tremendous production...almost all at once. Loves hiding under other veggies, was where I found all the fruits, like giants! True submarine sandwich makers! Sob!
Cucumber Salad
Chinese chili, scallion, sesame oil. ($9)
Mistral
Princeton, New Jersey
(September 7, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Beautiful yellow/orange heirloom variety from China. Young fruits are dark green and very crisp. A few plants produce 100's...one of the top yielding varieties. Rare.
Assassin Bugs fascinate me. Cucumber anyone?
The assassin bug captures prey by injecting toxins through the beak like rostrum. They then ingest the prey through the same beak. Each leg is equipped with hooks that serve to hold prey till they succumb to the toxins. All in all assassin bugs are very formidable and I am glad they are not bigger. This one is ridding the environment of a beetle that is a blight to cucumber crops. Too bad they look so cute with their spotted green elytra.
Had at our Italian Dinner Party
These are delicious!
ohiothoughtsblog.blogspot.com/2012/06/italian-dinner-part...
Recipe for Cucumber Sandwiches
Sliced cucumbers (2 with skins ON)
1 pkg softened cream cheese
1 pkg powdered Italian dressing mix
About 1 Tbsp Milk
Party-sized pumpernickel bread
Dill
Soften cream cheese to room temperature. Mix in salad dressing mix and enough milk to make the cheese spreadable. Spread on bread, top with sliced cucumber. Sprinkle with dill. Serve.
The taste of these will surprise you, even if you are not particularly fond of cucumbers. Because they have more of a pickle - cream cheese flavor than cucumber flavor.
Okay, this is the first real vegetable I produced in my garden this year. The courgettes had been eaten by snails. I'm not sure what this cucumber says about my talents as farmer though... I just like to look at it as a very rustic and organic cucumber.
Cut a cucumber into pieces as you like.
(this was cut in half, lengthwise, then the halves again cut in half lengthwise. Then cut in an angle, 1 cm slices)
Sprinkle with a teaspoon of coarse seasalt. Set aside for 30 minutes. Rinse and pat dry. Then add 2t sugar and 2t clear ricevinegar or white wine vinegar. Refridgerate for at least an hour.
Simple, simpler, simplest.
The first one. It actually looks like a cucumber. The rest have been really deformed, but tasty nonetheless.
Wonderful lettering.
It's not graf--the folks who live here have done this, and have painted architectural details on the building's facade with the same shade of green.
A naturally OP "burpless" variety dev. for folks with indigestion problems. Lovely, thin skinned tender fruits are excellent for slicers or pickles. These never become bitter or tough.
The bilimbi, Averrhoa bilimbi, L., (Oxalidaceae), is closely allied to the carambola but quite different in appearance, manner of fruiting, flavor and uses. The only strictly English names are "cucumber tree" and "tree sorrel", bestowed by the British in colonial times. "Bilimbi" is the common name in India and has become widely used. In Malaya, it is called belimbing asam, belimbing buloh, b'ling, or billing-billing. In Indonesia, it is belimbing besu, balimbing, blimbing, or blimbing wuluh; in Thailand, it is taling pling, or kaling pring.
In Haiti, it is called blimblin; in Jamaica, bimbling plum; in Cuba, it is grosella china; in El Salvador and Nicaragua, mimbro; in Costa Rica, mimbro or tiriguro; in Venezuela,vinagrillo; in Surinam and Guyana, birambi; in Argentina, pepino de Indias. To the French it is carambolier bilimbi, or cornichon des Indes. Filipinos generally call it kamias but there are about a dozen other native names.
Possibly originating on the Moluccas, Indonesia, the species is cultivated or found semi-wild throughout Indonesia,the Philippines, Sri Lanka, Bangladesh and Myanmar (Burma). It is common in other Southeast Asian countries. In India, where it is usually found in gardens, the bilimbi has gone wild in the warmest regions of the country.
It is known as many different names in parts of Kerala. Irumban puli, Ilimbi, Ilumbanpuli, Chemmeen puli and Keerichakka are some among them. It is used to make squash, jam, pickles or added to fish curries.
www.hort.purdue.edu/newcrop/morton/bilimbi.html
en.wikipedia.org/wiki/Averrhoa_bilimbi
www.hear.org/pier/species/averrhoa_bilimbi.htm
Taken at Kudayathoor, Kerala, India