Baked Cod

Time for more fun food from the garden!

First off, is a quick Cucumber Salad. The cukes are coming in fast and furious – and huge. Color me naive, but I had no idea one little cucumber plant could produce so much. I’ve already made 20 pints of pickles – and we just don’t eat pickles every day. I think relish will be next.

In the meantime, though, they are great on salads and as a salad…

Cucumber Salad

  • 6 cups cucumber slices
  • 3 radishes, sliced thin
  • 1 fresh red onion, sliced thin
  • 2 small sweet peppers, sliced thin
  • 1 hot pepper, sliced thin
  • 2 tbsp white balsamic vinegar
  • salt & pepper, to taste

Mix cucumbers with radishes, onion, and peppers. Sprinkle with vinegar and add S&P, to taste.

Next is the Cod with Tomatoes.

Our tomatoes are coming in slowly but surely. The timing has been perfect, since we’ve been able to keep up with them. We’re going to be inundated in a few weeks, but we have plans for them…

The cod was really thick, so it went into a 425°F oven for 15 minutes with lemon slices, salt, and pepper – nothing else.  I topped it with a fresh tomato salsa.

Tomato Salsa

  • 1 large heirloom tomato, diced
  • 1 fresh red onion, sliced thin
  • 1 garlic clove, minced
  • basil, mint, and thyme, minced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • S&P, to taste

Mix all ingredients together, adding salt and pepper, to taste.

When the fish was cooked, I removed the lemons and spooned on the tomatoes.


I’ve also started buying a single ear of corn for the two of us. I slice it into rings and do a quick simmer. It’s more than enough and easy to eat.

Baked Cod