Every year the cucumbers sneak up on me and it wasn’t any different this time around. I noticed early last week that a few cucumbers were forming on the ‘Burpless Tasty’ plants (the ‘La Diva’ are a little behind, but not by much) and thought it wouldn’t be long to wait for our first crop, then Mr C noticed on Friday there wasn’t just one, but two whopping great cucumbers ready for munching. As his reward Mr C got to eat one (he loves them and ate the whole thing in one sitting) and I used the other to make a cucumber dressing for a posh picnic I was going to at Glynbourne with ‘the girls’.
Cucumber dressing is one I make a lot during the summer, we are growing 3 plants of each variety which is quite a lot as they tend to be prolific and apart from C no-one else likes to munch them whole and plain, it’s taken from the Wagamama cookbook and lasts about 7 days stored in the fridge.
225 ml rice vinegar
225 ml water
125 g sugar
2.5 cm piece of ginger root, peeled and sliced
1 clove of garlic peeled and sliced
Put all the above in a pan, bring to the boil then season with a pinch of salt and simmer gently for a couple of minutes until the sugar has dissolved.
Cool in the fridge.
Once cold add:
225g cucumber grated
6 spring onions sliced
1 or 2 large red chilli finely chopped (I removed the seeds).
I then eat it poured over salmon (often hot smoked fillets) and salad, usually with quite a few raw vegetables in such as red peppers and sliced carrots, and often with some rice on the side.
I had hoped to take some photos of our lovely picnic but the light was very bright and I only had my iphone with me. We went totally overboard (as most people do) and trollied folding table, chairs, 3 course meal, champagne, candles, flowers, coffee and chocolates, the works across the beautiful gardens whilst wearing a posh frock and some very high spiky heels. It was worth it we had great fun although next year we might opt for a picnic rug, cushions and full afternoon tea, that it if my sister is kind enough to invite me again 🙂