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Behold, the head of a lettuce!

lettuce

Now is the time of the year when the vegetables come in thick and fast. I make a mean pot of cucumber soup, because what am I supposed to do with eight large cucumbers? Also, tomatoes, chili peppers, green beans. Soon to come: onions, bell peppers.

Early fruits (currants black and red, gooseberries) come and gone. Elderberries pooping up the pavements as we speak. Blackberries after that.

What’s going on in your garden and what the hell are you doing with all of it?

Comments


Comment from 190 Salina St.
Time: July 28, 2017, 9:07 pm

Foist!

 


Comment from Durnedyankee
Time: July 28, 2017, 9:09 pm

Really? Cucumber?
Isn’t that a bit watery?
Now I shall have to look up a recipe!
Is this going to be like rock soup?

 


Comment from Ric Fan
Time: July 28, 2017, 9:43 pm

Here’s what you do with the cucumbers:

https://www.youtube.com/watch?v=j_Yd2xwVQHw

 


Comment from Durnedyankee
Time: July 28, 2017, 10:04 pm

I thought the only use they had was sandwiches and scaring the bejoseph out of cats.

Then I find Roushans make soup out of em.
Roushans, wouldn’t ya just know it!

 


Comment from S. Weasel
Time: July 28, 2017, 10:18 pm

I was a little nervous about clicking that link, Ric Fan.

I had cucumber soup in Jamaica, where it’s served cold like vichysoisse. But I eat it hot. I make it spicy with garlic, chili and pepper and a dollop of heavy cream.

Dang. I’m hungry.

 


Comment from Ric Fan
Time: July 28, 2017, 10:23 pm

IT’S A FAMILY FRIENDLY LINK!!11!!

 


Comment from S. Weasel
Time: July 28, 2017, 10:50 pm

I forgot to mention, Uncle B is mighty proud of that lettuce. It’s a kind of an iceberg, and it’s not supposed to grow properly in our latitude. It’s a lovely crunchy beast, though.

 


Comment from Some Vegetable i
Time: July 28, 2017, 11:49 pm

That IS a beautiful head of lettuce and summer is salad season. Perfect for a salad with tomatoes and some shaved Parmesan. For dressing, just good olive oil, fresh lemon juice, and salt. Some say it is not necessary to have a glass of a nice light white wine with the salad, but I must disagree.

But now to cucumbers….

I have not heard of hot cucumber soup and, ideally, shall not again. I prefer my cukes in a Greek salad with fresh garden tomatos, a bit of fresh oregano, and a nice sprinkling of Feta cheese. Red onion and yellow Bell Peppers added to taste. Oh, and on the side, some fresh fougasse bread; we have been watching the British Baking Championship and fougasse bread was one of the technical challenges. It looked so good, well: challenge accepted. I like to think it came out well enough that I wouldn’t have gotten sent home….that day anyhow.

 


Comment from durnedyankee
Time: July 28, 2017, 11:55 pm

@Some Vegetable

Cannibal!

 


Comment from tinman
Time: July 29, 2017, 12:04 am

Make some pickle spears from them big ol’ cucumbers. Uncle B will love ’em!

 


Comment from Anonymous
Time: July 29, 2017, 2:48 am

Pickles. And not just the cukes.

Ever make piccalilli? I did a few jars last year and still have one in the fridge.

 


Comment from Bob
Time: July 29, 2017, 8:16 pm

Plants feel pain!
https://www.youtube.com/watch?v=-zfzT7QfLZc
Enjoy!
(I have very hot hybrid chilis, fuyu persimmons, jujube, noi-na, magrut, kumquat, luquot, avacados, and guava. I pulled out the tomatoes because they kept cross-breeding with the chilis in a rather unpleasant manor.)

 


Comment from Deborah HH
Time: July 30, 2017, 1:00 am

A lovely head of lettuce :)

My mother would blanch and freeze fruits and vegetables. She covered the fruits with simple syrup. But my M-I-L taught me how to can. Pickles are a family must have. Though the recipe I use is a cold pack. Delicious, and I don’t even like pickles. Unfortunately, we don’t get enough sunlight for a garden how. Tall fences and too many trees :(

But I love those little tea sandwiches made with cream cheese and cucumber :)

 


Comment from Mitchell
Time: July 30, 2017, 1:23 am

You people disgust me.

Salads are only for murderers!!
Cole slaw is a fascist regime!
Don’t think that they don’t have feelings just because a radish can’t scream!

 


Comment from BJM
Time: July 30, 2017, 8:21 pm

Try oven roasting the tomatoes.,,you don’t have to fool around with removing the skin, just core the tomatoes and place stem side up in a 9×12 glass or ceramic baking dish, tightly packed is best (acidic tomatoes and metal pans are not a good mix). Sprinkle with kosher salt, drizzle with olive oil and a goodly splash of red wine.

Bake uncovered @325F/165C for two hours. They will slightly brown and get all happy with the olive oil & wine. You can add garlic cloves to the pan if you like, I don’t even bother to peel the garlic. I like to tuck some fresh basil in among the ‘maters too.

Serve hot by spooning over angel hair pasta top w/ Parmigiano.

For a really divoon twist, saute fresh shrimps in butter while the pasta cooks and spoon over the pasta with the tomaotes…it’s all very fresh and light.

Yeah, I know, fish and Parmigiano is a no-no, so sue me. I like ketchup & mustard on my hot dogs too.

Some diners will remove the skins, but we don’t bother as they are very tender and slightly caramelized.

If you don’t fancy making a pasta dish then let the roasted tomatoes cool in the pan and then put through a food mill or just slip the skins off with your fingers and freeze whole in containers or freezer baggies. Much easier than canning quarts of whole tomatoes and you can bag small quantities for specific uses. I hateses opening a qt jar of tomatoes for a couple of scoops.

 


Comment from SCOTTtheBADGER
Time: July 31, 2017, 7:26 am

Is it too late to choose June Foray for the Dead Pool?

 


Comment from beasn
Time: July 31, 2017, 2:26 pm

We’re going to have an over abundance of tomatoes from three plants. One of which sprouted it’s own self out of the thick mulch the husband threw on the garden.

Didn’t plant anything else as we were prepping the house for the in-laws, who we will share the maters with.

 


Comment from Anonymous
Time: July 31, 2017, 10:21 pm

Thai cucumber salad is super easy, even if you fake it. And it transforms a bowl full of cuke slices into a slightly spicy pickley bit of heaven.

 


Comment from Ric Fan
Time: July 31, 2017, 11:09 pm

Good idea, Anon. I also like tomatoes and onions marinated in vinegar and oil.

 

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