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Cooked Cukes

Most of the time, people only think of using cucumbers as a fresh vegetable in salads, sandwiches, or maybe a gazpacho. However, they can also be treated more like a summer squash. The texture and taste of a cooked cucumber is tender and mild. A great side dish when you’re in the mood for something different!

Source: Our own recipe, born of an overabundance of cukes back in 2009 (Entered by Janice Matthews)
Serves: Use about 1 cup of cucumber strips per serving.

2 cups Cucumbers, peeled and cut into strips
1 T. Chopped herbs*
1 T. extra virgin olive oil (or butter)

Step by Step Instructions
  1. Peel cucumbers. If seeds are large, scoop them out with the tip of a spoon. Slice cucumbers into strips.
  2. Drop strips into a small saucepan of boiling water. Reduce heat, and simmer for 3 to 5 minutes, until nearly tender. Drain them well, then return them to the pan.
  3. Add herbs and oil. Mix and serve immediately. *Good variations: dill seeds, dill leaves, chives, parsley, celery seeds, or even nutmeg.


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