With September rolling in, that means summer is pretty much behind us in the lakes area. For some, that means back to school; for others, that means longer nights and cooler daytime temperatures. <\/p>\n
And, of course, that means produce from area gardens will be slowing down.<\/p>\n
Some gardens have suffered due to too much rain early in the year, then not enough rain, then excessive heat. Gardeners have complained of small, globe-shaped cucumbers and others complained about lots of blooms on squash plants \u2014 but no squash.<\/p>\n
Those humble cucumbers have been grown and eaten by people for over 3,000 years. It is believed cucumbers originated in India. The Romans brought cucumbers to Europe. <\/p>\n
The Romans valued cucumbers not only for their food value, but also for their medicinal properties. Once cucumbers hit Europe, they quickly spread throughout the world.<\/p>\n
Even if the last of the cucumbers are small, don\u2019t give up and throw them in the compost pile. Cucumbers, with their high water content, are a great way to stay hydrated. They also contain vitamins A and K, and the minerals magnesium and potassium. They are high-fiber vegetables and low in calories.<\/p>\n
Of course, cucumbers are great just sliced up and snacked on or tossed into a lettuce salad. With their fresh taste, cucumbers pair up with countless fresh vegetables. Whipping up a fresh cucumber salad takes just a few minutes and it will compliment any type of meat, fish or chicken.<\/p>\n
Cucumbers, with their long history, are much more than just a crunchy addition to a lettuce salad. Besides being delicious, this vegetable has numerous health benefits. No matter if you are enjoying cucumbers out of a backyard garden, farmers market or even picking up a couple at the grocery store, these delicious vegetables are ideal to enhance any meal.<\/p>\n
Step up your side dishes by livening up fresh cucumbers with fresh herbs. These two dilly side dishes are great for snacking and make fantastic side dishes. Happy Eating.<\/p>\n
Cucumbers With Dill<\/p>\n
1 1\/2 to 2 pounds of cucumbers, peeled and sliced thin2 green onions, sliced, or 1\/2 red onion, thinly sliced1 garlic clove, minced4 tablespoons apple cider vinegar1 tablespoon white wine vinegar1-2 tablespoons honey1 tablespoon chopped dill1 to 2 teaspoons salt1\/2 teaspoon black pepper<\/p>\n
Place the cucumbers in a small bowl. Sprinkle 1 teaspoon salt over the top and lightly toss. Let sit for 30 minutes. Pour off the excess liquid. Add the onions to the cucumbers and lightly toss.<\/p>\n
In a small bowl or measuring cup, mix together the garlic, vinegars, 1 tablespoon of the honey, the dill, 1 teaspoon of salt and the pepper. Mix well. Taste. If too bitter, add an additional spoonful of honey.<\/p>\n
Pour the sauce over the top of the cucumbers. Lightly toss. Taste. If desired, season with additional salt and pepper.<\/p>\n
Best if refrigerated 30 minutes before eating.<\/p>\n
Pickled Cucumbers<\/p>\n
4 medium cucumbers, thinly sliced1 large red onion, thinly sliced2 red or green bell peppers, seeded and sliced2 cloves garlic, minced1 1\/2 cups distilled white vinegar1\/2 cup white wine vinegar1 cup water1\/2 cup sugar1 teaspoon salt1 teaspoon black peppercorns1 teaspoon mustard seeds1 teaspoon celery seeds2 tablespoons fresh parsley or dill, finely chopped1\/2 teaspoon red pepper flakes, optional<\/p>\n
Wash the cucumbers. Slice them into thin rounds. Slice the onion into thin rings. Remove the seeds from the peppers and cut them into thin strips.<\/p>\n
Place the vinegars, water, sugar, salt, mustard seeds, peppercorns, garlic and celery seeds into a medium sized saucepan. Heat over medium heat, stirring occasionally, until the sugar is completed dissolved. If the liquid starts to boil, turn the heat down and keep stirring until the sugar dissolves. Remove from heat. If using red pepper flakes, add to the mixture and stir.<\/p>\n
Place the cucumbers, onions and peppers into a clean glass jar. Layer the dill or parsley between the various vegetables.<\/p>\n
Pour the vinegar mixture over the vegetables and make sure the vegetables are completely covered with the liquid.<\/p>\n
Refrigerate 12 to 24 hours before serving.<\/p>\n
Donna Evans is an Echo Journal correspondent.<\/p>\n","protected":false},"excerpt":{"rendered":"
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