Cooking with Cucumbers

This year deer got into my bed and ate all my squash plants when they were just starting to bloom.  I was heart-broken and went off to HD and bought a gallon pot with 5 crookneck squash, my favorite.  It's been a couple of months and now the new plants are blooming and setting fruit, so I will get some squash very soon.  If you have never had home-grown crookneck squash you don't know what a buttery nutty treat you are missing.

Anyway, with a dearth of squash, I have to cook my abundant cucumbers.  Tonight I made stir-fries with them.    Here are some of the ingredients, but the cucumbers I cooked were really yellow North Carolina Pickles, which yield heavily.  I used them all up in cooking and didn't want to go pick more for a photo.  Also pictured are a great stringy non-fishy-tasting seaweed, Elephant Garlic, raw Turmeric tuber, fresh Shiitake mushrooms, and raw Ginger-

I peel and cube the cucumber, saute in water with the other ingredients above, I don't mind chunks of ginger and turmeric so I just chop them, as well as the garlic and mushrooms.

I added some celery, seaweed, soy sauce, and cubed roasted chicken with pan juices, since I have company, usually we eat vegetarian food.

It can be served over rice or buckwheat.  How do you cook your cucumbers?

Hannah