I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads!
If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?
Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!
Fresh Cucumber Salad
This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.
- 3 small or 1 large cucumber
- Handful of fresh dill (big handful)
- 1tbsp mayonnaise
- 1tbsp sour cream (or greek yogurt)
- 1tsp apple cider vinegar
- Salt and pepper to taste ( my taster likes lots!)
Just mix everything together and let sit in the refrigerator.
Like I mentioned, let sit for at least 4 hours. Overnight is so much better though!
I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough!
So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days!
I see you hiding in that zucchini flower! You are so cute with your little yellow body and black stripes, boogieing around so innocently.
This little relationship we have has to come to an end. I cannot stand it anymore, seeing you eat my leaves and contaminate my vegetables.
My zucchinis are taking the brunt of this relationship, and for them, I need to end things right now!
Lucky for you I do not believe in pesticides or chemicals in my garden or I would nuke you good! I do, however, know how much you HATE dish soap!
So goodbye my cute, stripped friend. I know the chance is good that I will see you again soon, but just so you know, I have a never ending supply of dish soap and a spray gun and I am not afraid to use it every week until you and all of your friends are gone for good!
Do you grow your own garlic? Did you know that the entire plant is not only edible, but super delicious!!
We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless!
Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!
I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!! There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing!
Garlic Scape Pesto (per cup of chopped scapes)
- 1 cup garlic scapes
- 1/4 cup Parmesan cheese
- 1/4 cup walnuts
- 1/3 cups olive oil
- Salt and pepper to taste
- Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
- Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
- Save the flowery bulbs to plant more garlic!
- Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency.
It seems just like yesterday that I anxiously published the post Little Lettuce Going to Feed Me Someday. This is my first year growing Lettuce in my garden and I was so excited to start harvesting fresh, yummy salads everyday!
Well, just a couple of weeks later we have SO MUCH LETTUCE! I hate the idea of wasting just one leaf, so I am trying to incorporate it into all of our meals.
I decided it would be good to know what nutrients and benefits come from eating lettuce (especially since it is now my number one food intake!) I was pleasantly surprised with what I read that it makes me want even more of the leafy green goodness!
What I Learned About Lettuce
- Although most people think of lettuce as just “rabbit food”, it contains energy, protein, fat, carbohydrates, dietary fiber, and sugars. It can be a full, nutritious meal!
- Lettuce lowers cholesterol levels that often lead to cardiovascular disease.
- Minerals found in lettuce include calcium, iron, magnesium, phosphorous, potassium, sodium, zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B-6, C, A, E, and vitamin K.
- Lettuce can actually aid in anxiety control because it contains anxiolytic properties.
- Lettuce contains anti-inflammatory properties to help control inflammation.
- Lettuce supplies antioxidants, which are necessary in a healthy diet.
- Lettuce also has anti-cancer properties.
- Last but not least, Lettuce is so versatile and delicious. You can eat it with pretty much anything (well, maybe not oatmeal) and it is so easy to grow, there really isn’t an excuse not to!
Have you had your Lettuce today?
I love watching my plants thrive after getting a good dose of fertilizer! They pop right up, turn greener and you can almost watch them get bigger!
Commercial fertilizers are not a great option for me for several reasons! They are full of chemicals (that leach right into your fruits and vegetables) and are just not nice for the environment. I would also rather use food waste that I otherwise would throw out and put it to good use!
Homemade Plant Fertilizer
- Used coffee grinds
- Egg shells
Ok, so it isn’t rocket science! I don’t even use measurements. I just keep all of my used grinds and shells in a big ziplock bag in the freezer and when the bag is full, I blend them together in the food processor and viola! Homemade plant fertilizer!
1 tablespoon per plant per month or so and I cannot believe the difference! I use it on house plants, hanging plants, my roses and in the veggie garden! Full, big healthy plants from things I would have thrown away!!
Yesterday I went out into the garden and was delighted to see I could pick my first harvest! Whoa Hoo!!!!!
Although I only got a handful of raspberries and enough lettuce to make an awesome salad for lunch, I did get a bunch of cucumbers, fresh dill and garlic! What was a girl to do? Make refrigerator dill pickles of course!!!
I will never can pickles. I just don’t see the point to cooking them and turning them soggy. Refrigerator pickles are super fresh, crunchy and only take a couple days to become delishous! They last up to 12 weeks in the fridge (if you don’t eat them by then) and you can play around with flavours since they are so easy to make! This jar only took me 15 minutes!!
Quick Garlic Dill Pickles (makes 1 quart)
- 3-5 small pickling cucumbers (enough to pack them in there good)
- 2 chopped cloves of garlic
- Fresh dill, or dill seed
- 1 tsp peppercorns
- 1 tsp crushed peppers
- 1 tsp sugar
- 1 tbsp salt
- 1 cup water
- 1/2 cup cider vinegar
Just put everything into a jar, top up with water to the rim and let sit in the fridge for 2 or 3 days and enjoy!!
This is a starter recipe for me. Depending on your taste, play around with mustard seed, regular vinegar, other spices, etc. It is so easy to make these, you can make a jar in less than 15 minutes, so get creative!!