Lately I find myself reading lots of smashed and smacked cucumber recipes. Seems to be a thing right now. And since it’s the most amazing bumper year for cucumbers for us Riverview customers, new ways to deal with cucumbers seem to be important. Down below you’ll find two recipes for this kind of cucumber dish. I’ve included the photo from Serious Eats so you can see when they say “smashed” that’s just what they mean. Both of these will work best with the Kirby or pickling cucumbers in our box. And both are best eaten right when they’re made, but the both also require the cucumber to release a little liquid (by salting it) before they’re mixed with their seasonings. So plan ahead by about 30 minutes and you’re good.
This recent spate of hot weather (although really, summer’s been pretty mild so far) heralded the arrival of the first of the okra. There are lots of recipes at Riverview’s recipe site including grilled okra with a lemon-basil dipping sauce which could not be easier. I tend to throw lots of vegetables on the grill – squash, corn, peppers, okra ….. and having a tasty dipping sauce can make the okra-haters forget their prejudice.
Sichuan-Style Smashed Cucumber Salad
from Serious Eats
a few of those Kirby cucumbers
Kosher salt
2 cloves garlic, minced
1 teaspoon black or rice vinegar
1/2 teaspoon toasted sesame oil
Place the washed cucumbers on a firm, flat, clean surface. Whack firmly but gently with the flat side of a heavy cleaver or the bottom an 8-inch skillet. Repeat all down the length until it is completely smashed. Chop the cucumber crosswise into 1-inch pieces and transfer to a colander set in a bowl. Toss with salt and refrigerate for 10 minutes. Discard the extracted liquid and transfer the cucumbers to the bowl.
Add the garlic, the vinegar, and the sesame oil (if using) to the bowl and toss to combine. This cucumber salad is best served absolutely fresh; It will get wet and slimy as it rests in the fridge.
Smacked Cucumber ‘Quick Kimchi’
From the New York Times
1 pound cucumbers, cut into 1-inch pieces on the bias
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Coarsely chopped chives, thinly sliced scallions, or cilantro or flat-leaf parsley leaves, for garnish (optional)
On a large cutting board, position your chef’s knife on its side and press the heel of the blade to crush each cucumber piece until it cracks in the center, splits in half or splinters completely into pieces. (The variety in textures is a delight.) In a medium bowl, toss the cucumbers with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic, and whisk to combine. Use a paper or cloth kitchen towel to pat the cucumbers dry, then add the cucumbers to the dressing and toss until well coated.
Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.