CSA and Cooking Cucumbers

Cucumbers are another of those that are best raw... especially Berry Creek cucumbers, and especially the delicious variety they had that was called a lemon cucumber. Whenever we made dishes like these we used the Armenian cucumbers they gave us. I started cooking them for two reasons. First, cooking them used up more cucumbers than we could eat raw, and made those cucumbers last longer in the fridge. Second, I discovered this year that I am allergic to cucumbers in raw form but not in cooked form. So I have been a devourer of cucumber soup, which is extra good with a thick slice of buttered and toasted bread.

Sad to say I saved these recipes without citing the sources... 

Picnic on the Patio: Cucumber Soup with Buttered Wheat Toast

Cucumber Soup

2 cucumbers (or 1 giant one! Our usual)

2 tablespoons diced onion (optional)

1 tablespoon red wine vinegar

4 cups chicken broth

salt to taste

1/8 tablespoon dried tarragon

½ cup sour cream

Peel, seed, and chop 2 cucumbers.

Cook onions in margarine until soft. Add cucumbers and vinegar. Pour in broth. Salt to taste. Let simmer for 20 minutes or until cucumbers are soft.

Put soup in blender and puree.

Pour puree in a bowl, and whisk in sour cream.

I like this eaten cold AND hot, but usually eat it hot... It is especially delicious paired with a thick slice of herbed bread. Says me.

Cucumber Salad

2 cucumbers (or 1 giant one)  peeled and thinly sliced

½ red onion, thinly sliced

1 ½ cup water

½ cup vinegar

2 tsp sugar

¼ tsp season salt

Mix cucumbers and onion in one bowl. In a second bowl mix water, vinegar, sugar and salt. Pour the wet mixture over the cucumbers and onion. Chill for at least an hour before serving.