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cucumber

Panzanella

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Recipe shared by NightWork Bread, adapted from the recipe by Barefoot Contessa

Ingredients
*Ingredients currently available at the farmers’ market
● 1/2 loaf Night Work Country Sourdough*, cut into 1-inch cubes
● 3 tbsp olive oil*
● 3 large tomatoes*, diced
● 1 large cucumber*, diced
● Two large handfuls fresh basil leaves*, coarsely chopped
● 1 tsp sea salt

Dressing:
● 3 cloves garlic*, minced
● 1 tsp Dijon mustard
● 2 tbsp rice vinegar
● 1/3 cup olive oil*
● 1/2 tsp sea salt
● Freshly ground pepper

Instructions
Heat olive oil in large saucepan on medium. Add bread cubes and season with salt. Stir occasionally, 8-10 mins until toasted and browned.

Whisk together dressing ingredients. Add to chopped veggies, mix in bread cubes and top with basil. Season salad with salt and pepper. Best served at room temperature.

Pro tip: You can add all kinds of great veggies from the farmers’ market to this salad, depending on your taste. Try some red or yellow bell peppers, red onion, lightly roasted summer squash, roasted beets, or microgreens. Enjoy!

Cucumber Salad with Greek Yogurt

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Photo by Pattie Garrett

Adapted from the recipe by Taste of Home, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cup plain Greek yogurt*
● 3 Tablespoons white vinegar
● 1 Tablespoon sugar
● pepper to taste
● 4 medium cucumbers*, peeled and thinly sliced
● 1 small sweet onion*, thinly sliced and separated into rings

Instructions
In a large bowl, whisk the yogurt, vinegar, sugar, and pepper until blended. Add cucumbers and onion. Toss to coat. Refrigerate, covered for at least 4 hours.

Notes: The original recipe calls for sour cream in place of yogurt.

Chilled Cucumber Soup

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Recipe courtesy of Diane Whitten, Food and Nutrition Educator for Cornell Cooperative Extension of Saratoga County
Makes 6 servings

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● 2 large or 3 medium cucumbers*
● 2 cloves garlic
● 1-quart buttermilk* (see note below)
● ½ teaspoon cumin
● 1 tablespoon fresh dill*, chopped
● salt & pepper to taste
● Croutons for garnish (optional)

Instructions
Peel and slice the cucumbers and cut the slices into finger-thick chunks. Large cucumbers can have tough seeds that may be cut out. Put all ingredients except croutons into a food processor or blender. Blend until smooth. Refrigerate at least ½ hour before serving. Serve with croutons.

Note: If you don’t have buttermilk, substitute 1% milk plus ¼ cup lemon juice.

Popsicles for All

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Photo by Pattie Garrett

Adapted from recipes by Cooking Light and The View from the Great Island, shared by My Saratoga Kitchen Table
Serves: 6

Ingredients
*Ingredients currently available at the farmers’ market

Cucumber Lemon Pop:
● 2½ cup spring water
● 1 lemon, washed and thinly sliced, seeds removed
● 1 slender Asian cucumber*, thinly sliced

Yogurt Berry Pop:
● 1 cup plain Greek Yogurt*
● ½ cup lemonade*
● ½ cup strawberries*, chopped

Wine Pop (for grownups):
● 16 ounces strawberries*
● ½ cup sugar
● ½ cup water
● 1 cup wine* (rose or wine)

Instructions
1. Cucumber Lemon Pop: Insert lemon and cucumber slices into pop molds. Fill with water and let sit for one hour on counter. Freeze until solid.
2. Yogurt Berry Pop: Mix ingredients together. Pour into molds and freeze.
3. Wine Pops: Puree strawberries, sugar, water and wine. Once mixture is smooth, pour into pop mold. Freeze for 5-6 hours or overnight.

Cucumber Cooler Cocktails

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Photo by Pattie Garrett

Recipe by Minimalist Baker
Makes 1 serving

Ingredients
*Ingredients currently available at the farmers’ market
● 1 1/2 oz vodka* (1 1/2 oz equals 3 Tbsp)
● 4-6 slices cucumber*
● 1/4 medium lime (sliced)
● 4 oz tonic water
● 6 mint* leaves

Instructions
1. Add mint, lime, gin, and sugar (if using) to the shaker and muddle.
2. Add cucumber slices to the shaker and shake vigorously.
3. Pour mixture over a glass filled with ice and top with tonic water.
4. Stir, let sit for a few minutes for the flavors to enhance and enjoy.

Herbed Spring Salad with Egg and Walnuts

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Adapted from the recipe by David Tanis
Yield: 4 servings
Time: 1 hour

This bright, herby, fresh-tasting salad makes a very nice accompaniment to a seared pork chop. The components can be prepared in advance, but wait until the last minute before dressing and serving.

Ingredients:
*Ingredients currently available at the farmers’ market

FOR THE VINAIGRETTE:
● 2 tablespoons finely diced yellow onion*
● 1 tablespoon Dijon mustard
● 1 tablespoon red wine vinegar or sherry vinegar
● 3 tablespoons lemon juice, plus more to taste
● ½ teaspoon grated garlic* (from 2 small cloves)
● Kosher salt and black pepper
● ¼ cup walnut oil or extra-virgin olive oil

FOR THE SALAD:
● 4 cups lightly packed watercress* or a mixture of salad greens*
● 3 medium beets*, cooked, peeled, and cut in wedges
● ½ cup thinly sliced radish* (6 to 8 medium radishes)
● ½ cup thinly sliced turnip* (or use small kohlrabi*)
● ½ cup thinly sliced cucumber*
● Kosher salt and black pepper
● 2 tablespoons roughly chopped dill*
● 2 tablespoons basil* leaves, torn
● 4 (7-minute) boiled eggs*
● 1 cup toasted walnut halves

Instructions
1. Make the vinaigrette: Put shallots in a small bowl. Add mustard, vinegar, 3 tablespoons lemon juice, and garlic. Stir together, and add a pinch of salt and pepper. Whisk in the walnut oil. Set aside for a few minutes, then taste and adjust lemon juice and salt.
2. Wash and dry the salad greens. Tear large leaves into smaller pieces, if desired. Wrap in a clean towel and refrigerate if not serving immediately.
3. Just before serving salad, put beet wedges in the bottom of a wide salad bowl. Add the radish, turnip, and cucumber. Season with salt and pepper. Add dill, basil, and half of the vinaigrette. Toss gently to coat.
4. Add the salad greens and combine to distribute sliced vegetables evenly. Cut eggs in halves or quarters, and arrange over salad. Scatter walnuts over the top. Drizzle with the remaining vinaigrette.