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Saturday, August 25, 2012

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?



  1. Wow Hannah, that looks and sounds delicious. I've never cooked cucumbers having always eaten them raw or pickled. You've given me some food for thought.

  2. Thanks, I like making stir-fries and throw in anything I have around. I haven't really gotten in to making pickles, I should try some.