Wednesday, August 06, 2008

Bumper Crop: Cucumbers

For reference sake, I'm listing here a collection of things to do with a bumper crop of cucumbers. It's getting out of control. Apparently, I'm not the only one as I arrived to work at 7:30 and discovered that someone had already put their surplus out for the taking.

Bread and Butter Pickles (I use a family recipe)
Sweet Relish
Cucumber and Onion Salad
Cucumber Rye Party Sandwiches (my dad loves these, but I don't think this is the exact recipe I use)
Another Cucumber Salad Variation

If you do some searching, you'll discover that people are preparing cucumbers in lots of interesting ways, but many of which are not at all appealing to me. And dill pickles are out. Not big fans of the dill around here.

I'm already taking note of our collective garden successes and thinking about next spring. So, a year from now, when I'm wondering what to do with my cucumbers, I can look back and find this list.

Next up, most certainly will be Eggplant. I'm not sure why we even planted eggplant. I don't really even like eggplant. I wonder if I can preserve (i.e. freeze) it and use it in casseroles this winter? Fried. Grilled. Parmesan-ed. That's all I've got.

4 comment(s). Tell me what you think!:

Anonymous said...

Libby, you can definitely prep and freeze eggplant, although I don't think frying it will work all that well. I love to roast it -- I usually just toss it with olive oil and salt and pepper, although I've tossed it with soy sauce and a soy-chili-garlic sauce combo, and just throw it in the oven at 400 degrees until it appears done. So tasty!

Debbie said...

I second roasting for the eggplant! I got some in my CSA box tonight and that's what I'm doing with mine! inadvertentgardener, your soy-chili-garlic sauce combo sounds heavenly.

Knittripps said...

I went to the fair today and saw the fresh produce and canned goods. I am more excited than ever now!

Anonymous said...

slice and brush eggplant with olive oil,sprinkle parmesan cheese and spoon a small amount of red sauce on top,then bake until tender and crispy.
Some restaurants in New Orleans serve them sliced, dipped in egg wash,then breaded and pan fried and topped with a cream sauce with shrimp. Fabulous!

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