The contents of a box like this one just beg to be turned into refrigerator pickles. You should have just enough cucumbers for this recipe. You’ll use a pepper or two, and if you’ve still got an onion around (mine are all gone – sadly), then you’ve got most everything you need. This makes a sort of bread-and-butter pickle. Other fresh refrigerator pickles don’t use sugar and add garlic and dill to make a kosher style pickle. There’ll be a million recipes online.
Joe Truex of Watershed demonstrated this recipe Labor Day weekend at the Morningside Farmers market.
Source: www.eatingwell.com
Shared by subscriber Robin Rosen.
Source: marthastewart.com
Yes, Virginia, you can eat cooked cucumbers. (Goodness, am I the only one old enough to get that reference?)
Probably 2 years ago I put out a recipe that called for adding peeled chunks of cucumber to a stir fry. You put them in just at the last minute and cook only until the cucumbers are heated through, stopping before they lose their crunch. Really delicious.
And we’ve a recipe or two for cold cucumber soups, usually yogurt- or buttermilk-based, and with the cucumbers used raw. This recipe for a soup with cooked cucumbers is from Paige Witherington of Serenbe Farms. She adapted it from “Home Made” by Yvette Van Boven.
How did I miss this in the bounty of onion ideas we’ve been sending your way? Hope you still have a few onions to experiment with.
This is an adaptation of an African street food dish called Abala. In Senegal, the little packets are wrapped in banana leaves. At one time I had a banana tree in my yard, and could harvest my own banana leaves for wrappers. I used them to make a Burmese dish of steamed sweet rice – yum. But I digress. If you don’t have your own banana tree, there are plenty of banana leaves for sale at the DeKalb Farmers Market in both fresh and frozen form, and probably at any store that caters to a Caribbean or African customer base.
Or – make it simple – use corn husks as I suggest here. Those are pretty ubiquitous these days.
Just reading through the recipe will remind you that many cultures have leaf-wrapped dishes with a starch – like field peas or corn masa – surrounding a savory filling. And the relish here? If this were a recipe from Mexico, we’d be calling it pico de gallo.
Unlike melons, okra is one tough vegetable. This old-time recipe is a great way to enjoy and truly, cooking the okra in tomatoes seems to cut down on the “slime” factor. But full disclosure – I love okra in any form, I never get the “it’s slimy” contingent, so can’t promise this still won’t seem “slimy” to the okraphobe.
By the way, perfectly fine to eat the little okra caps, as long as the okra is small and tender, like the ones we’ve been getting.
If you cooked and froze some of the corn bounty from earlier this year, then you’ve got a cup of frozen kernels perfect for this dish. If there’s no fresh, or your own fresh-frozen, corn available, it’s ok to use commercial frozen corn (the only frozen vegetable you’ll ever find at my house), or just skip it. Try adding a cup of diced squash instead. Or in addition to the other vegetables. It’s up to you.
Veering away from a focus on onions and garlic, just a reminder that those veggies make great breakfast food. This recipe from seriouseats.com calls for quick cooking grits, but you can (and should!) substitute long cooking grits like those from Riverview. Grits are another one of those things that you can cook up in a slow cooker – start them the night before and let them cook on slow overnight. Season to taste in the morning.
We’ve posted a stovetop version of caramelized onions. Here’s one more way to make them, this time in a slow cooker. If you start them in the morning on a day when you’ll be home, you can just check on them periodically and they’ll be done some time before you’re ready to go to sleep.
Use your caramelized onions to top any piece of grilled meat, stir into sour cream or yogurt to make onion dip, sauté some potatoes and top with onions, stir into steamed squash, use them as a condiment on any sandwich …. they’re really versatile. And delicious.