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Posts Tagged cucumbers

Quick Pickled Cucumbers

1-2 cucumbers from the share
1/2 cup white vinegar
1 tablespoon coconut sugar
2 tablespoon finely chopped fresh dill leaves
1 T fresh parsley leaves minced, (optional)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut cucumber crosswise into very thin slices. In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers, covered and chilled, stirring occasionally for at least 4 hours.

 

 

 

 

Black Bean Burgers with Spicy Cucumber and Red Pepper Relish

Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)

Preparation:
To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.

To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg).

Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.

 

From: Myrecipes.com

 

 

 

Sparkling Cucumber-Basil Limeade

1 cup sugar
1 tablespoon lime zest, plus 1 cup fresh lime juice (4 to 6 limes)
1/4 cup fresh basil leaves, lightly packed
1 medium English cucumber, halved and thinly sliced
2 cups chilled sparkling water

In a small saucepan, bring the sugar, lime zest + 1 cup water to a simmer over medium heat, stirring constantly until the sugar dissolves, about 6 minutes. Remove from the heat + stir in the basil leaves. Let cool for 30 minutes.

Strain the lime/basil syrup through a sieve into a pitcher. Add the cucumber + lime juice; refrigerate for at least 1 hour.  Just before serving, add the sparkling water. Serve over ice.

 

Adapted from: Everyday with Rachel Ray

 

 

 

Japanese Cucumber Salad

2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.

Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and      sesame seeds; toss well to combine. Serve immediately.

Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes.

Transfer to a small bowl and let cool.

 
From:EatingWell.com

 

 

 

Salmon and Cucumber Boats

1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 Kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)

Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt.

Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

 

From: Epicurious.com

 

 

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