We’ve been through this before, but I have to tell you again. I have a cucumber situation.
And I owe you all a thank you for sending me along some great cucumber recipes to try to use up some of these veggies that multiply by ten every time the sun goes down and comes up again.
My other vegetables are coming along nicely, like at a regular and controllable pace. Need a carrot or two? Perfect, just head to the garden.
Want fresh green beans? It seems just the right amount are waiting for me.
But the cucumbers are out of control. I only have three plants and the fruit they are creating has now taken up the refrigerator in the garage and the one in the house.
No room for milk or ketchup. Nope. Just cukes.
Last night Husband and I enjoyed a cucumber and bacon sandwich with a side of noodle, bacon and cucumber salad.
It was delicious.
I think I’ll have it for my mid-afternoon snack.
Last week I tried to get rid of some by offering to make a big batch of cucumber salad for my brother-in-law’s rehearsal dinner, but my other brother-in-law beat me to the punch. Apparently he has a cucumber issue himself.
Tomorrow I have plans to drop off a bundle to both my sisters in town and then maybe I’ll sell them on Ebay or something. Or bring them to the nursing home. I don’t know.
I will tell you that earlier in the season I did make one of your recommended recipes. I am not one to have many ingredients around, because, well, you know I’m 30 miles from town, why the hell would I plan ahead, so I picked one with the least amount of ingredients and fuss and proceeded to feel like Martha Stewart regardless.
Shelia recommended this one:
Soak cukes in salt water overnight (after you have peeled and sliced about three of them).
Mix drained cukes with about half a cup of sour cream
A teaspoon of vinegar and
A small onion, sliced.
Mix well, cool and eat.
So that’s what I did. And then I put it in a Tupperwear to take with us on a little anniversary picnic to the lake a few weeks back.
So Shelia, congratulations, you made my life with these cukes a little more manageable and so you are the winner of the Jessie Veeder Music package (I’ll send ya my new Nashville album “Northern Lights” and a couple other fun things). Watch for an email from me soon.
But there were so many great recipes shared with me. I’m especially hankering to try Barb’s Sliced Refrigerator Pickles, because, well, the only thing that sounds better to me than bacon right now is pickles. And cukes are just pickles in training, so I’ll let ya know how that goes :)
In the meantime, I wanted to share a family recipe with you as a thank you. Mom made it for me as a birthday meal, and I’ve had it a few times when I was a little girl living close to my great grandmother in Grand Forks. Great Grandma had a big garden out back that my dad used to help her care for and grow. He spent a lot of time in there as I recall, probably missing the dirt and the growing things helped him feel closer to his agricultural roots while he was stuck between the sidewalks.
Anyway, this recipe runs in my great grandma’s family, on my mom’s side, and it is a perfect way to celebrate all the vegetables that we harvest at the end of the summer.
Aunt Maebelle’s Garden Soup
These photos won’t do it justice because I had to use the camera on my phone, but I’ll tell you I love it because it uses lots of butter, but you don’t feel so bad about it because, you know, you’re also getting a healthy dose of fresh vegetables too.
The only thing that would make it better would be to add bacon, but that’s just me.
Here’s how you get it to come together:
- Get out your 8 qt. or 12 qt. stainless steel soup kettle (Maebelle was very specific)
- Dice 3 LARGE sweet onions (the “heart” of this soup)
- Melt a 1/2 stick of butter in the soup kettle and add onion and saute slowly until they are soft (but not browned). It will take a while
- Add 6 large potatoes, peeled and cubed and 6 large carrots, peeled and cubed to the onion an cover all with 3 cups of water. Cook gently. Stir.
- When the carrots and potatoes are partially cooked, add 1 pound of yellow klax beans (summer only) and 1 pound green beans (fresh or frozen). Beans should be cut up in 1/2 inch pieces. (See what I’m saying about the specifics?)
- Add lots of fresh chopped flat leafed parsley and lots of fresh dill (or dry dill weed)
- Season with Lawry’s Seasoned Salt and Lawry’s Seasoned Pepper (to taste) (Going against Maebelle here, but if you have a favorite seasoning salt you can go with that too)
- When the above has cooked, add a can of cream style corn and stir
- (Now here’s my favorite part) Add 1/2 stick butter and let sit (not cooking) for 1 hour or so. (This seems weird, but it’s the rules)
- Bring heat up and add 16 oz package of frozen petite peas
- Add 1 1/2 quarts of whole milk (she was known to slip a little half and half in also)
- Adjust to your own taste. Try not to add more than 3 cups water. Maybe more milk (or I say, some heavy cream)
Now, when I flipped the recipe card over I discovered that Maebelle often made “bullet” dumplings to add to this soup. I have never had this soup with dumplings, but I’m gonna try it. But for now, I think I’ve given you enough to simmer here.
My only regret is that it doesn’t call for cucumbers. But if your carrot and bean crop is healthy and your fridge if full of butter, you’re halfway there.
Happy gardening friends. I’ll call you all when my tomatoes finally turn red. I have a feeling this will be another vegetable outbreak in need of taming…