I have an aunt who used to be married to a strawberry farmer who didn’t like cucumbers. At the age of ten, I didn’t understand how someone couldn’t like them. He told me they were too fresh, and I didn’t understand how something could be too fresh. Even now, I don’t understand how something can be too fresh. Last weekend, Yukon and I went back to my house (the “Little Farm”) to assess the garden, check on the house, make sure my brother hadn’t let the grass get too high (which he had). At any rate, the garden is going crazy. Crazy, I say! The first two cucumbers were ready for a-pickin’. So tonight I made a cucumber dill salad, which was delicious… and very, very fresh. We picked up an extra cucumber at the store to supplement my two, but after I sliced into the ones from my garden, I couldn’t bring myself to add the too big, overly ripened store-bought one. The dill I picked fresh on Sunday right before we came back to Texas, and it’s been sitting in some water with the other herbs – orange mint, green onions, rosemary, and spearmint. Here’s the recipe I used.
- 1/4 cup apple cider vinegar
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- Bit o’ pepper
- 2-3 Tbsp. of finely chopped dill
- 1 Tbsp. of sugar (or a bit more to taste)
- Two cucumbers
- A few cups of red cherry tomatoes
Put all of the dressing ingredients in a tupperware, shut the lid tightly and shake well. Pour over the sliced (and diced, if you want) cucumbers and the tomatoes in a bowl, and mix well. Voila! Enjoy your too-fresh and too-delicious summer salad!-kate.