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Cucumbers

Cucumber Feta Cheese Salad

4 small-medium cucumbers sliced 1⁄4” thick
8 oz. feta cheese, drained if necessary
1⁄2 cup mild onion, sliced
1⁄4 cup lemon juice
1⁄4 cup olive oil
Freshly ground black pepper
Fresh parsley or mint for garnish (optional)

Put garlic, oil, vinegar, basil, salt, Parmesan, and pepper in a blender; process 2-3
seconds. With the blender still running, slowly add milk, processing until dressing is
thick and smooth. Pour over chard. Covered and refrigerated, this dress will keep one
week. Makes 1-1/2 cups.

Hot Day Cucumber Soup
Diane Clayton- Diane brought this to a recent Harvest Day and is was delicious!

4 cups cucumber, peeled, seeded and chopped
2 cups plain yogurt (or buttermilk, kefir, or a combo)
1 clove garlic, chopped
1 T honey
½ t salt
Several fresh mint leaves
1 T fresh dill leaves, or ½ t. dried dill weed

Puree everything together in a blender or food processor. Chill.

Serve cold. May garnish with fresh chopped scallions or chives.

Refrigerator Pickles
Marian Wright’s recipe

2 large or 3 medium cucumbers, washed.
Score skin by putting the tines of a sharp fork down the full length all around the cucumbers
Slice very thin
Put in a bowl and sprinkle with 2 teaspoons salt and 6 tablespoons sugar
Add 2/3 cup white or cider vinegar
With wooden spoon, press slices until all cucumbers become quite juicy
Refrigerate. These will keep up to a couple of weeks.

Tzatziki Cucumbers

1 medium cucumber, chopped 8 ounces yogurt
2 garlic cloves, chopped 1 tablespoon chopped fresh mint or ¼ teaspoon dried
2 tablespoons olive oil
1 tablespoon lemon juice

Combine ingredients, chill, and serve. Makes 2-3 servings.