Repost: drflower

What to do with Cucumbers from Rock Star Farms…

July 10, 2009 /

Hey there! While I’ve been active on twitter, it’s been a while since I’ve sat down for a blog post.  If you are interested in what’s been going on, take a gander at the Dr. Flower twitter stream here or if you are a visual person, twitpic and Flickr work pretty well too!

We spent July 4th up at Rock Star Farms this year. It was their 1st Annual July 4th Celebration.  Rock Star Farms is a relatively new farm promoting organic gardening, homegrown organic food, biodynamic planting, compost, green water, water conservation, and green solar energy. It’s a Dr. Flower kind of farm! I’m sure the write ups on this special farm will be many as time moves on.

I wanted to share a few pictures of the place and share what I did with those beautiful organic cucumbers they gave us.

Tomatillo, Layout and Nasturtium
Tomatillo, Layout and Nasturtium

Here’s what we did with the cukes:

Tzatziki (Greek Yogurt Cucumber Dip) 

 

1 cucumber, preferably seedless
1 teaspoon salt
1 container (32 ounces) plain yogurt, preferably whole milk
2/3 cup sour cream
1 teaspoon sugar
2 tablespoons red wine vinegar
1 large clove garlic, pressed in garlic press
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Chopped fresh chives and/or dill, for garnish

Peel cucumber and halve lengthwise. If not seedless, use a spoon to remove and discard seeds. Grate cucumber in food processor or by hand and toss with salt. To drain, place in colander (over a bowl to catch liquid) and weigh top with plates. Drain in refrigerator for about 4 hours or 1 hour at room temperature.

Meanwhile, place yogurt to drain in colander lined with paper towels (again, over a bowl) for 4 hours in refrigerator or 1 hour at room temperature.

Remove cucumber and yogurt from strainers and place in mixing bowl. Add sour cream, sugar, vinegar, garlic and olive oil. Stir. Season with salt and pepper. Refrigerate for about 2 hours before serving.

Decorate with chopped chives or dill. Serve with pita bread, fresh vegetables and olives.

Makes about 3 cups, or 6 to 8 appetizer servings.

Approximate values per serving: 218 calories, 17 g fat, 31 mg cholesterol, 6 g protein, 11 g carbohydrates, 0 fiber, 440 mg sodium, 69 percent calories from fat.

 ~AND~

Cucumber Salad

Copyright 2006 Ellie Krieger, All rights reserved
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons freshSlice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Nutrition Information
Nutritional Analysis per Serving Calories 38
Carbohydrates 8 grams Total Fat 0
Saturated Fat 0 Protein 3 grams
Fiber 3 grams Sodium 437 milligrams

If you have cucumbers, try these recipes out! These are staples on our table.

Happy Washing!

~Regina

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