Sesame Noodle Salad with Cucumbers

From Fair Share Coalition’s Farm-Fresh and Fast cookbook

Serve this Asian-inspired salad alone or as a bed for marinated, grilled chicken thighs or flank steak.

16 ounces spaghetti, broken into thirds
4 Tablespoons soy sauce
3 Tablespoons vegetable oil or light olive oil
6 Tablespoons lime juice
Dash of Cayenne
3 cucumbers, seeded and thinly sliced
2 carrots, grated; or 6 radishes, thinly sliced (optional)
3 green onions, minced
3 Tablespoons finely chopped fresh cilantro
3 Tablespoons toasted sesame seeds

Cook the pasta according to the package directions, drain, rinse with cold water, and set aside. Meanwhile, prepare a dressing by whisking together the soy sauce, oils, lime juice, and cayenne. When the noodles are cool, toss with the dressing to coat. Stir in the cucumbers, additional vegetables (if desired), green onions, cilantro, and sesame seeds.

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Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

from Farmer John’s Cookbook

• 4 cucumbers, peeled, seeded, and chopped (about 4 cups)
• 1 to 2 cups water
• 2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
• 1 clove garlic, peeled and smashed
• several fresh mint leaves
• 2 Tbsp fresh dill or 1 tsp dried dill
• 1 Tbsp honey
• 1 to 2 tsp salt
• 2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup of water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is the consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

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Yogurt Cucumber Dip

from Fresh from the Farm Cookbook

• 2 cups plain yogurt
• 3 large cucumbers, diced into small cubes
• 1 clove garlic, minced finely
• 3 Tbsp chopped mint, dill, parsley, or your herb of choice

Combine all ingredients.

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Cucumber Buttermilk Soup

From Joy of Gardening Cookbook

This soup freezes & thaws quite well

Combine in a food processor or blender:

• 6 c. peeled, seeded, and chopped cucumbers
• 2 c. buttermilk
• 1 c. sour cream
• ½ c diced scallions
• 3 T. lemon juice
• 1 tsp salt
• 2 T. minced fresh cilantro, mint, or dill 

Process until smooth.
Garnish with grated cucumber if desired. Serve cold.
Serves 6-8.

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Cucumber-Pineapple Sambal

from Salsas, Sambals, Chutneys, & Chow Chows Cookbook
Serve this with grilled meat, fish, or vegetables.

• 2 cucumbers, peeled, seeded, and cut into small cubes
• 1 medium-sized pineapple, skinned, cored, and cut into small cubes
• ½ cup rice wine vinegar
• 2 Tbsp soy sauce
• 2 Tbsp molasses
• 2 Tbsp minced fresh ginger
• 1 or 2 red chile peppers of your choice
• salt and pepper to taste

Combine all ingredients and mix well.  Will keep for 3 to 4 days

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 Fresh Cucumber Kimchi Salad

from Salsas, Sambals, Chutneys, & Chow Chows Cookbook
Good as a side dish or a salad.

• 3 unpeeled cucumbers, cut into thirds, then into finger-sized pieces
• 1 carrot, peeled and cut into finger sized pieces
• 1 red bell pepper, cut into thin strips
• ½ cup salt
• 1 bunch watercress, well washed and trimmed of stems
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp sugar
• ¼ cup white vinegar
• 3 Tbsp paprika
• 1 Tbsp minced red or green chile pepper of your choice
• 2 Tbsp sesame seeds, toasted at 350 degrees for 5 minutes
• 1 tsp crushed white pepper

Rub the cucumbers, carrots, and strips of bell pepper all over with salt and allow to stand, covered and refrigerated, for 2 hours.  Rinse very well and drain.  In a large bowl, combine the salted vegetables with all the remaining ingredients and mix well.  This will keep about 6 days in the refrigerator.

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Helen Telega’s Refrigerator Pickles

From Helen Telega, a friend of Food Bank Farm

• 3 pounds medium pickling cukes
• 5 cups water
• 1 ¼ cup white or cider vinegar
• ¼ cup sugar
• ¼ cup salt
• 2 dill flower heads
• 3 or more cloves of garlic
• 1 chili pepper (optional)
• ½ tsp pickling spices (whole pepper, coriander seed, bay leaf)
  (out in the field where the cilantro has gone to seed, you can find coriander seed!)

Boil water, vinegar, sugar, and salt together for a minute or two, then let cool.  Place the rest of the ingredients in sterilized jars & pour cooled liquid over them.  Put in refrigerator, eat after 2 or 3 days and within 1 to 2 weeks.