sometimes have a hard time waiting am not always a patient person. This year, I thought my garden would never grow. I planted seeds. I planted plants. And I waited. Through days weeks of rain and wonderfully cooler than normal temperatures, I waited. Everyone else had produce. I had none. But then, one day, I had this.
And these ripening on the window sill.
And all of these.
Those patty pan squash were the ones I grew from seeds in my milk jug green houses in January.
And then there are the bushels of cucumbers from two little hills.
I’ve been slaving away in the kitchen all morning
canning freezing bagging these up to share with friends and family. I know, they are going to start locking their houses and cars when they see me coming, but seriously, what do you do with a five gallon bucket of cucumbers all picked on the same day? Pickles? Not today. And, these are really good eating cucumbers, not the pickling kind.
The good news is, I found some great looking cucumber dip recipes on Pinterest.
I made this one from http://www.yummly.com/recipe/Dill-Cucumber-Dip-Allrecipes
It was surprisingly good and extremely
- 8 ozs cream cheese (softened)
- 2 cucumbers (– peeled seeded and chopped)
- 1 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1/2 tsp dill weed (dried)
- 1/2 tsp hot pepper sauce
I mixed the cream cheese and mayo, added the other ingredients, stirred, and refrigerated it for an hour or so. We ate it on crackers, but I’m sure it would be great with carrots, celery, cauliflower, etc.
So, if you have an abundance of cucumbers, and before you get the reputation of “vegetable pusher,” try this. I think you’ll like the crisp, fresh taste.
Though I don’t have the stats, I can assure you from looking at the ingredients, it is very low carb.
I’ll be trying others and will give you my honest, unprofessional opinion. In the meantime, peel those cukes!