No summer garden should be without cucumbers. They are very easy to grow and can produce huge amounts. By this point in the summer, if you're lucky, you have bucket loads of the cool and juicy cucumbers your garden. One problem you may be facing is, how many different ways can you use up the cucumbers without getting tired of eating them.
I'm in the unlucky category when it comes to gardening. My cucumbers come from the farmers market. I don't have anything close to a green thumb. Last year I tried growing okra. Everything I read said how easy they are to grow and how many okra pods the plant yields. All summer I dreamt of this great pot of New Orleans gumbo simmering with my fresh okra in it, or a nice bowl of smothered okra with tomatoes. I grew six. 6. That's six pods! I couldn't smother anything with that.
However, if you're lucky enough to have cucumbers growing in your garden or just bought a baskets worth at the farmer's market, try this Cucumber Fire Salad. This spicy recipe will give your cucumber garden a little kick. It's the perfect compliment to any barbecue, picnic or late summer get-together.
CUCUMBER FIRE SALAD
1 medium to large cucumber
1/4 cup olive oil
1/4 cup crushed red pepper flakes
1/4 tsp salt
1/8 tsp sugar
1 tbsp roasted sesame seeds
salt, pepper, and crushed red pepper flakes for serving
Wash and trim off the ends of the cucumber. Slice the cucumber as thin as you can.
In a large bowl that can be covered, whisk together the olive oil, crushed red pepper flakes, salt and sugar. Add sliced cucumbers to the bowl. Toss to make sure all the cucumbers are lightly coated. Refrigerate for 1-2 hours before serving.
Serve with extra salt, pepper and crushed red pepper flakes at the table.
Tell us how you serve your garden fresh cucumbers in the comments below. You can visit my blog, Red Beans And Eric, for more recipes to try.
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