My garden cucumbers are ready to be harvested. A good thing, since I am hoping that most of them will outgrow the blight that is starting to spread onto some of the older leaves. With Vermont’s short growing season I can usually get away with this. The blight rarely has the opportunity to encompass the entire plant before the first frost hits, and as I am harvesting 8-10 cucumbers a week, I’ll have plenty of fresh cucumbers to see me through the rest of the summer. The dill used in this recipe also came from the garden.
This is a simple recipe for a creamy and refreshing cucumber salad.
- 2 sliced Cucumbers
- 1/2 cup plain Greek Yogurt (I tend to use non-fat yogurt, but richer varieties will also work)
- 1 tbsp chopped Dill
- Salt for seasoning
- Gently stir the greek yogurt and dill in with the cucumbers. The yogurt dressing will seem thick at first, but as you allow it to rest in the refrigerator the liquid from the cucumbers will seep into the yogurt thinning it a bit.
- Season your cucumbers with salt.
- Store in the refrigerator for a couple of hours before serving.