Cucumbers

1bunch beets, cooked and chopped
1-2 medium cucumbers, peeled and chopped
½ cup crumbled feta cheese
¼ cup basil, minced

Combine above ingredients.

Dressing:
Whisk together below ingredients and pour over salad:

4 TBLS olive oil
2 teaspoons lemon Juice
2 teaspoons vinegar (cider or red wine)
salt and pepper to taste

This salad is particularly good made with our 'Diva' cukes, European-style thin skinned, seedless and super delicious!  Easy to make ahead and just have in the fridge for lunches or a picnic with burgers.

2 large diva cukes, peeled and sliced very thinly into rounds
1/4 onion, sliced very thinly
1/4 green pepper, sliced very thinly
1 clove garlic, minced
1/2 cup vinegar (we use cider)
1-2 tablespoons sugar or maple syrup
2 teaspoons salt
ground pepper to taste

The title of this recipe is from Mary Margaret who considers this it!  Try it and you'll understand!

tomatoes, chopped
cucumbers, peeled and chopped
basil, chopped

For the dressing, wisk together:
1/2 cup soft cheese like chevre (or homemade kefir cheese or yogurt cheese)
4-6 tablespoons olive oil
1 tablespoon cider vinegar
salt to taste

Optional additional ingredients:
black olives, minced
avocado (which makes this salad eerily similar to the Tomato-Basil-Avocado salad we have on the website, too :)

2 large cucumbers, peeled, seeded and cut in half lengthwise
3 Tbls butter
1-2 cloves garlic, minced
2 Tbls parsley, minced
¾ cup cooked rice
Salt and pepper to taste
¾ cup cheese of your choice, grated
1 egg yolk
2 Tbls lemon juice

Preheat oven to 350. Melt butter in  skillet and add the garlic, parsley, rice, salt and pepper and sauté for 5 min. Remove from heat, stir in ½ cup cheese, egg yolk, lemon juice and fill cucumber cavities with mixture, sprinkling the remaining ¼ cup cheese on top. Bake in casserole for 25-30 min.

3+ cups cucumbers, ends trimmed
1/4 cup sliced onion
2 cloves garlic, quartered
1 hot pepper chopped, or ¼ teaspoon chili flakes
¼ tsp. celery seed
2 tsp salt
1 cup water

This is an easy and great way to use up cucumbers that may be filling up your fridge or kitchen counter!  It makes very fast and is very yummy.  We enjoy this with our eggs in the mornings!

3 1/2 cups cucumbers, peeled, seeded and coarsely chopped, diced or grated (depends on your taste)
1/2 cup onion, diced
1 tablespoon salt
3 cloves garlic, minced
2 tablespoons ginger root, minced
1/2 teaspoon hot pepper flakes (or fresh hot pepper, minced), or to taste depending on hotness desired

Here's a great recipe for cold soup from our friend and CSA member Sherry.  Delish and extremely beautiful color!!

4 medium-sized fresh cooked beets, peeled and coarsely chopped
1 cup chicken broth (or water)
2 cups sour cream
1/2 large cucumber, peeled and coarsely chopped
1 tablespoon honey
1 - 2 tablespoons chopped fresh dill
garnish with chopped fresh chives, if desired

Puree in blender beets, cucumber, chicken broth (or water).  Whisk in sour cream, honey and dill.  Chill at least 2 hours.  Sprinkle with garnish.

2 large cucumbers, peeled, seeded, chopped
½ cup onion, minced
1 ½ cup chicken broth
½ cup sour cream
Salt and pepper to taste
1 tablespoon chives, minced (optional garnish)

Combine cukes, onion and broth in a sauce pan and simmer for 20 minutes or until tender.  Puree until smooth.  Blend in sour cream, and season with salt and pepper to taste.  Either chill and eat cold or serve warm immediately.  Top with chives.

1 cucumber, peeled and sliced very thin
salt
3 tablespoons sour cream
1-2 teaspoons vinegar (we use apple cider)
2 teaspoons dill, minced
pepper

Put sliced cucumber into colander and sprinkle salt over and toss to coat.  Let drain for about 1 hour.  Meanwhile mix all other ingredients into a sauce.  Add cucumbers to sauce and serve.

This is one of our favorite ways to use cucumbers!  And such a great cooling accompaniment to summer meals.

1 large or 2 small cucumbers, peeled and grated
1 tablespoon salt or to taste
2 cups plain (unflavored!) yogurt
4-6 cloves garlic, minced (or garlic scapes)
1 teaspoon ground cumin
1/4 cup cilantro, chopped

Place grated cucumber into colander with salt and let drain for 1 hour at room temperature.  Discard juices and add pulp to bowl.  Add the rest of the ingredients to cucumbers and mix.  Refrigerate until ready to serve.