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Cucumber-Tarragon paired with 1st Course: "Scallop"
This first non-alcoholic drink pairing surprised me. First, it was savory - slightly saline. Second, I was impressed with how prominently and well-balanced both the cucumber and tarragon stood out. Lastly, the flavors were very clean. The drink (as all subsequent drinks) was served from this novel "carafe" (I was told it was from Japan) which had a little cavity for keeping ice separate from the drink liquid to prevent dilution. Oh those Japanese - they think of everything. And pretty too!
I was out checking on the cucumbers last week and noticed that they were blooming, they were. I'm amazed by how fast things grow in the summer. I guess that's good thing or us northern gardeners would never be able to eat summer squash, cucumbers or tomatoes. I can hardly wait to start harvesting cucumbers and pickle them. I'm especially excited to try making cornichons with the Fin de Meaux. (see this post for a description of the varieties of cucumbers I'm growing this season).
(Basically British Tea Room - Warren, RI)
Cucumber sandwich, part of the full afternoon tea service. The other sandwiches in the assortment we received were chicken tarragon. Both were delicous.
Even though Yokohama, Aoba-Ward, live in I'm not a port city. It is where the woodlands and countryside remains. Flower in cucumber bloomed in the field nearby. I felt that there is a rustic beauty.
This is my handmade, hand rolled cucumber bandit cake decoration that I made for a family learning workshop on healthy eating. Three colours of sugar paste with detail added with dark green food colouring.
A nice little stream of water coming down Cucumber Falls in Ohiopyle State Park in western Pennsylvania.
The cucumbers are starting to sprout up in my seed tray. It won't be long until these guys are planted.
These flowering cucumbers are loving the rain we have in the sub tropics and reaching the top of the bamboo tepees (tripods) and grabbing hold of the string and baling twine I've strung between the stakes. You can see baby cukes still attached to the flowers at the top.
The lebanese cucumber plants are grown on home made bamboo tepees. I planted 1 at the base of each bamboo stake and as this is a four-legged tepee, there are 4 plants each winding their way up vertically. We eat a lot of cucumbers so I made 4 tepees and succession planted 16 plants so we have a continuous supply. I also use twine to zig zag between the 4 tepees to maximise space.
To learn how to make your own bamboo tepee/tripod for under $1, see How to Make a Bamboo Tepee in a Minute at www.themicrogardener.com/how-to-make-bamboo-tepee/. It's quick, easy, collapsible and reusable and all using renewable resources.
These DIY tepees/tripods are great for any climbing vegetables including tomatoes, beans and peas and particularly for those who garden in containers or have limited space. They are such a cheap and effective way to garden vertically.
You can read more articles on the benefits of vertical gardening on my blog at www.themicrogardener.com/category/vertical-gardens/.
1 whole cucumber. Blended. Drain juices... add 2 tsp. honey. Mix well and then rub onto face with wash cloth. Let dry for 15 minutes.
This is a cucumber from our garden last summer. It sat in our kitchen all year, never rotting, only becoming a little shrunken. I sliced it open and planted it, now we have a new plant.
Serves 1:
80g chickpeas
1/2 cucumber
5 green olives
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon parsley
salt & pepper
1. Put the chickpeas in cold water the evening before the day you want to make the salad. Before putting them into the pan, clean them quickly with cold water. Then cook them in fresh water for 1 hour (the water should only simmer)
2. Remove the watery something inside the cucumber with a spoon. Then cut it in thin slices.
3. Chop the olives into pieces and add them to the cucumber.
4. When the chickpeas are ready, remove the water and add them to the cucumber.
5. Add 1 tablespoon of olive oil (preferrably native), 1 tablespoon of balsamic vinegar and 1 teaspoon of parsley. Mix roughly, then add salt and pepper as desired.
6. Arrange it nicely on a plate and enjoy it! =)
(7. Dip the dressing with some bread.)
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Man nehme pro Person:
80g Kichererbsen
1/2 Salatgurke
5 grüne Oliven
1EL Olivenöl
1EL Balsamico
1 TL Petersilie
Salz & Pfeffer
1. Die Kichererbsen am Abend vorher in kaltem Wasser einweichen. Vor dem Kochen kurz mit kaltem Wasser abspülen und dann bei niedriger Hitze eine Stunde kochen lassen (das Wasser soll nur leicht sieden, nicht hochwallen).
2. Das wässrige Innere von der Gurke mit einem Löffel entfernen, dann die Gurke mit einer Hobel in dünne Scheiben schneiden.
3. Die Oliven klein hacken und zu den Gurken geben.
4. Wenn die Kichererbsen fertig sind, das Wasser abgiessen und die Kichererbsen ebenfalls zu den Gurken geben.
5. 1EL Olivenöl, 1EL Balsamico und 1TL Petersilie drüber geben und einmal kräftig mischen. Zum Schluß mit Salz (eine Prise reicht in der Regel) und Pfeffer abschmecken.
6. Hübsch anrichten und genießen! ^^
(7. Das Dressing mit Brot auftunken.)