| Beets with Dilled Cucumber Salsa 1 cup finely chopped cucumber 1 tbsp chopped red onion 1 tbsp red wine vinegar 1/8 tsp salt 2 tbsp minced fresh dill 2 tbsp plain low-fat yogurt ¼ tsp ground black pepper 1 ½ lbs beets Combine all ingredients except beets in bowl; stir. Cover & chill. Leave root & 1 inch of stem on beets; scrub with brush. Place in saucepan; cover with water. Bring to boil; cover, reduce heat & simmer 45 minutes or until tender. Drain & rinse with cold water. Drain & cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Place on plates & top each serving with 1/4 cup salsa. Serves 4. |
| Cucumber Salad 3 large cucumbers, peeled, thinly sliced 1 cup white vinegar 3/4 cup water 3/4 cup sugar 1 teaspoon salt dash ground cayenne pepper dash dried parsley flakes 1/8 teaspoon black pepper dash dried leaf basil Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture over cucumbers. Store covered in refrigerator. |
| Cucumber-Walnut Salad Bowl 2 large cucumbers, peeled and thinly sliced 6 cups torn crisp lsttuce (loosely packed to measure) 1 cup toasted chopped walnuts Onion Dressing Shake or beat together 2/3 cup canola oil, 1/4 cup wine vinegar, 1 Tbsp grated yellow onion, 2 tsp dry mustard and 1 1/2 tsp salt. Toasted Chopped Walnuts Sprinkle walnuts on baking sheet, place in moderate oven at 350 degrees until lightly browned, about 4 minutes, shake or stir occasionally. Toss cucumbers thoroughly with half of the onion dressing, cover and chill 2 hours or longer. Drain cucumbers well. In a chilled salad bowl, toss drained cucumbers, lettuce and finely chopped walnuts with the remaining onion dressing and serve immediately. |
| Cucumber Gazpacho 1 large tomato, peeled 1 large or 2 medium cucumbers, peeled ½ green pepper ½ medium onion, chopped ¼ cup olive oil ¼ cup red wine vinegar ½ clove garlic ¼ tsp Tabasco sauce ½ tsp salt ¼ tsp fresh pepper 2 12-oz cans tomato juice Garnishes: 1 large tomato, chopped 1 large cucumber, chopped ½ green pepper, chopped 1 cup fresh plain yogurt or lowfat sour cream Put all the ingredients in a blender with half of the tomato juice. Puree thoroughly and then add and blend the other half of the juice. Chill for several hours to blend flavors. Serve cold. |
| Cold Cucumber Soup 2 tbsp unsalted butter 1 small onion, sliced 1 lb cucumber, peeled and sliced 1¾ cups chicken stock 1/4 cup cream or milk 6 chopped mint leaves (garnish) In a pot, melt the butter and add the onions, cooking about 3 minutes. Add the cucumbers and the stock. Reduce the heat and cook for 20 minutes. Now puree the mixture and then chill for 3 hours. Add the cream & serve. |
| Cucumbers With Sour Cream and Dill 1-2 cucumbers 1 tsp salt 1/2 cup sour cream 1 tbsp cider vinegar 1/2 tsp sugar 1 tbsp chives 1 tbsp fresh chopped dill Peel and thinly slice the cucumbers. Toss the slices in a bowl with 1/2 tsp of salt. Cover with a plate and weight and refrigerate for 2-3 hours. Mix the sour cream vinegar, the remaining half tsp of salt, sugar and chopped chives. Drain the cucumber and place in a bowl. Reserve a sprinkling of dill for garnish, but add the rest of the dill to the sour cream and mix. Toss with the cucumbers. Sprinkle on some paprika and the rest of the dill and serve. |
| Cucumber, Radish, and Tomato Salad with Citrus Dressing 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/4 cup olive oil 1/3 cup finely chopped fresh coriander, or to taste, plus coriander sprigs for garnish 2 tomatoes (about 1 1/4 pounds), seeded and chopped fine 2 cucumbers, peeled, seeded, and chopped fine (about 2 1/2 cups) 3/4 pound radishes, trimmed and chopped fine 6 scallions, sliced thin In a large bowl whisk together the juices and garlic paste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Whisk in the chopped coriander and salt and pepper to taste. Add the tomatoes, the cucumbers, the radishes, and the scallions, toss the salad to combine it well, and garnish it with the coriander sprigs. |
| Beets with Dilled Cucumber Salsa 1 cup finely chopped cucumber 1 tbsp chopped red onion 1 tbsp red wine vinegar 1/8 tsp salt 2 tbsp minced fresh dill 2 tbsp plain low-fat yogurt ¼ tsp ground black pepper 1 ½ lbs beets Combine all ingredients except beets in bowl; stir. Cover & chill. Leave root & 1 inch of stem on beets; scrub with brush. Place in saucepan; cover with water. Bring to boil; cover, reduce heat & simmer 45 minutes or until tender. Drain & rinse with cold water. Drain & cool. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Place on plates & top each serving with 1/4 cup salsa. |
| Cucumber-Bell Pepper Soup 1 garlic clove, minced and mashed into paste with 1/4 t salt 1/2 c white bread, torn into small pieces 1 T white wine vinegar 1 T olive oil 8 oz plain yogurt 1 c packed watercress sprigs, rinsed and dried 1 cucumber, peeled, seeded, and chopped finely 1 green bell pepper, seeded and chopped finely 3 T minced scallions Tabasco sauce to taste In a blender, blend until smooth garlic paste, bread, vinegar, oil, yogurt, watercress, and salt & pepper to taste. Stir in cucumber, bell pepper, scallions, and tabasco. Chill for 20 minutes; serve with croutons. |
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