We’ve been harvesting more cucumbers. I think by this weekend we’ll be making a chilled cucumber soup. call me naive, but I really didn’t know one little plant would be producing so much! It’s rather fun, because cucumbers are not something I’ve ever really thought about. I mean… sliced or cubed into a salad, but I’ve never had such an abundance of them that I had to think about what to do with them. Methinks I’m going to be thinking about what to do with them.

I didn’t have to think, tonight – Victor made a cucumber salad. Thinly-sliced cucumber, red onion, and celery, minced garlic, fresh herbs from the garden, a drizzle of olive oil and lemon juice – we’re still using it up from the limoncello – and some S&P.

Simplicity.

The rest of the salads were from the ‘fridge – a barley salad and an ancient grains salad I made a couple of days ago, eggs, tomatoes, grilled chicken, hot peppers…

The chicken was a whole roaster done on the grill like a beer can chicken – except I used a vertical roaster. I liberally doused the chicken with Penzey’s Mitchell Street Steak Rub and it grilled to perfection.

Chicken is going to be on the menu for a couple of days, I think…

Maybe tacos tomorrow night…

Salads

 

 

 

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