CUCUMBERS
**There are two different kinds of cucumbers we grow at the farm. One we call a slicing cucumber and the other we call a pickling cucumber. Both are great eaten raw and are largely interchangeable. However, if you plan on pickling any cucumbers, use the smaller ones!! They keep a crunch when processed.
Pickle Liquid Dressing
from Ruffage
1/2 cup leftover pickle liquid, any type except sweet (sauerkraut & kimchi liquid works also)
1/2 cup mayo
1/2 tsp black pepper
pinch of salt
Whisk all ingredients together and serve. May be stored in a jar in the refrigerator for later use.
Cucumber Salad w/Cherry Tomatoes, Parsley Oil & Cottage Cheese: serves 4
from Ruffage
3 cucumbers
1 pint cherry tomatoes, halved (can also use 1 cup roasted tomatoes)
olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup cottage cheese
1/4 cup parsley oil (or leaves of 1/2 bunch fresh parsley & 1/4 cup oil)
1) Cut a little piece off the end of each cucumber and taste. If the skin seems thick, peel the cucumber, or half-peel in stripes (like a beach ball). Cut the cucumber into rounds, planks or a large dice, removing the seeds if large.
2) Just before serving, toss the cucumbers with the tomatoes and a big glug (2 tbsp or more) of olive oil, salt and pepper. (You may salt the tomatoes in advance to bump up the flavor, if desired.) Taste and adjust seasoning.
3) Spoon cottage cheese onto a platter and top with the cucumber salad. Drizzle with parsley oil and serve.