Recipe: Lemon Cucumber Salad

 

by Lynsey McGarry 

While they might not look like the traditional hunter green, elongated cucumbers we received in other boxes, the lemon cucumber is identical in flavor profile.  The "lemon" in the name comes from the external color, with nary a hint of citrus flavor inside.  

This simple recipe makes use of the lemon cukes we received this week in our boxes, with some alternative ingredient suggestions that may save you a trip to the store.  There are also some helpful tips included for saving the currants from this week's fruit share for future baked goods.

 

Recipe

Serves 2 as a side. Ingredients: 4-6 lemon cucumbers 1 small red onion 2 gloves garlic 1 bunch Mint 1 bunch Dill Dressing: 1 lemon juiced (+zest if desired) 1 cup plain yogurt 1 Tbsp honey 1 tsp cumin seed (ground or crushed) 1/2 tsp smoked paprika 1 dash chili powder 1 dash sumac

Instructions: 1.     Scrub off any external bumps from the lemon cucumbers, slice in half crosswise, and use a spoon to scoop out the seeds (to reduce watering down the dressing). Thinly slice lemon cucumbers and red onion and put in bowl for mixing.  Mince garlic, dill, and mint; combine with cucumbers in the same bowl. 2.     Measure and add dressing ingredients right on top of the vegetables and stir well to combine. 3.     Lightly salt and pepper to taste; add red pepper flakes for a kick.  Store any extra in a container in the fridge (up to ~4 days). **If you don't have yogurt on hand, labneh, sour cream, and cream cheese all work very well.  Similarly, agave or maple syrup can be used instead of honey.  This would also be great with traditional English/Persian cucumbers in future weeks. Tips and Tricks:  Currants are only available for a few short weeks of summer, so for those that received a fruit share this week, but don't know when they'll be able to use those ripe delights, don't forget you can freeze them for later!  Their bright, tart flavor would be a great addition to fall's apple pie season, tucked inside a berry tart/galette, or whipped up into a quick fruit jam. Instructions: 1.     Delicately de-stem and rinse currants under cool water to remove dirt and debris; spread out on a towel to dry. 2.     Once the currants are fully dry, measure them into freezer ziploc bags; 1-2 cup increments are typical in baked dishes.  3.     Remove the air from the bags, label them with the measurement amount, and place them in the freezer in a single layer until frozen solid. Then stack any way you like.