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Cucumber salad with purslane and cherry tomatoes. Purslane adds protein, vitamins, and Omega 3 fatty acids.
For the cucumber juice:
1 medium English cucumber (about 1 pound), peeled and coarsely chopped
For the margaritas:
8 oz silver (blanco), 100 percent agave tequila
4 oz light agave nectar
4 oz freshly squeezed lime juice (from about 8 medium limes)
4 oz Yellow Chartreuse
Ice
4 lime wedges, for garnish
INSTRUCTIONS
For the cucumber juice:
Place the chopped cucumber in a blender and smash the pieces down into the pitcher. Blend on high until liquefied, about 30 seconds. (You may need to stop the blender and smash the cucumber pieces down more to get the blade spinning again.)
Set a fine-mesh strainer over a 2-cup measuring cup and pour the liquefied cucumber through the strainer. Using a rubber spatula, press on the solids to extract as much juice as possible. (You will need 8 ounces of juice. Save any extra for another use.) Discard the solids in the strainer.
For the margaritas:
Place 4 cocktail glasses in the freezer to chill.
Place the cucumber juice, tequila, agave nectar, lime juice, and Chartreuse in a 1-quart container and stir to combine.
Place 7 ounces of the margarita mixture in a cocktail shaker. Fill the shaker halfway with ice and and shake vigorously until the outside of the shaker is frosty, about 30 seconds. Pour the contents into 1 of the chilled glasses, garnish with a lime wedge, and serve. Repeat to make 3 more margaritas.
Thanks to our friends at CHOW for the recipe. www.chow.com/recipes/30338-cucumber-margarita
Female flower with the baby cucumber at the upper stem noe and a male flower at the node below. The male flower contains only the stamens, therefore it does not show a baby cucumber (ovary) like the female flower above.
Heart and apple shaped cucumber, baby goldfish crackers, celery w/peanut butter and raisins, cheese, cucumber, lettuce wraps, apple cut and stuffed with peanut butter,
Making pickles was apparently a mongo success! Jamie, Normando, Pumpkin Lord James, Brian and I made 22 pints of pickles ranging from classic dill pickles to hamburger dills to spicy pickles to experimental spicy garlicy dill pickles. A wonderful GX-IV Urban Garden harvest jubilee!
We used fresh, homegrown cucumbers and dill. The 63 garden-fresh cucumbers weighed approximately 10 pounds.
There is a special jar earmarked for Christmas 2009.
We tested some hamburger dills at lunch on some grilled hamburgers and they were startlingly delicious. This is round one of pickle making. More to come in the coming weeks. Thanks Soil Prime!
Photos by Jamie: www.flickr.com/photos/hungrygirl/
Someone just got a shiny new addition to their Shun collection. Also, yes, I play with my food... Construction. And I love^H^H^H^Hlike puzzle solving.