Sunday, August 7, 2011

An Abundance of Cucumbers

While the extraordinary heat at the SACG has affected the timing of our tomato crop and adversely affected our beans and lettuce, our cucumbers have been growing out the whazzoo. I’ve never had so many cucumbers at the SACG or at home. Beth has been similarly challenged. What is a girl to do with all of these cucumbers after you have chopped a few up for salads and already made pickles and overwhelmed your neighbors with your productivity? How much gazpacho can you make? Cucumber sandwiches? A few slices in chilled water when you want to pretend that you live in a spa?

Well, this weekend, I decided to try Tsatsiki (which is a Greek cucumber salad) and I highly commend it to you for something easy, quick and nutritious. You can eat it by itself or in pita sandwiches or on top of spiced roasted meat (like lamb or chicken). It takes all of five minutes to make (the way I cook); you can find more complicated and time consuming recipes on other websites if you are interested. Best of all, it's a one dish meal that you can make and eat out of the same dish. :-)

Tsatsiki (one serving)
• 1/2 cup of Greek yogurt (preferably plain, but honey or vanilla will do)
• 1 chopped garlic clove
• 1/8 cup EVOO (but you can decrease this a bit if you are not a fan like I am).
• 1/2 tsp chopped dill weed
• 3/4 cup chopped cucumber

1. Mix the garlic, yogurt, oil and dill together well.
2. Add the cucumbers and stir.
3. Serve and enjoy.

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