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Any suggestions for using a "million" cucumbers?

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femmocrat Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-09-11 09:51 AM
Original message
Any suggestions for using a "million" cucumbers?
I decided to use up all of my old seeds this year.... bad idea. I have dozens and dozens of cucumbers from only 12 mounds.

I have already made enough pickles and salads, and there are still more little ones out there! they are the only crop that is really doing well this year.

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beac Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-09-11 11:45 AM
Response to Original message
1. Wish I had your luck with cukes!
I think mine just get too much sun. Well, that and the %$#@!*&^ cucumber beetles.

Anyway, cucumber sandwiches are always a treat. Thin slices of cucumber and thin bread is the secret. I like Durkee's spread on them or dill mayo. Fresh ground salt and pepper to finish it off. And open-faced. :)

Or, serve those thins slices with tzatziki sauce (also made w/cukes!) as a side dish. If, like me, you are sometimes to lazy to make your own sauce, I really like Marzetti's Otria Greek Yogurt Dip in the Cucumber-Dill falvor: http://www.marzetti.com/products/marzetti/dips/otria-gr...


Another idea: Does your local food bank accept fresh produce?
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femmocrat Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-09-11 04:56 PM
Response to Reply #1
2. Thanks for the good tips.
I thought about a food bank.... but I don't think we have one here. It's a rural area. I might put some out by the road with sign, "Free Cucumbers" and watch them disappear. :)
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beac Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-09-11 05:31 PM
Response to Reply #2
3. You might want to post this in the Cooking & Baking forum too.
Lots of smart foodies over there (and a great tzatziki recipe from a few weeks ago, BTW) :)
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Blue Gardener Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-09-11 06:08 PM
Response to Original message
4. Local food pantry
Or Table to Table.
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Le Taz Hot Donating Member (1000+ posts) Send PM | Profile | Ignore Sun Aug-21-11 06:25 AM
Response to Original message
5. I freeze mine whole
and then use them as one of the ingredients in vegetable soup and vegetable stock, taking them out as I need them. I do the same thing with my green onions. One caveat, I grow Armenian cucumbers. Actually, technically, they're a muskmelon but they look and taste like cucumbers. They're gasless and don't have to be peeled. Here's a link to see what they look like:

http://en.wikipedia.org/wiki/Armenian_cucumber

They also make GREAT bread-and-butter pickles -- won 2nd place at the County Fair 3 years ago with them.
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NJCher Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-30-11 09:39 AM
Response to Original message
6. cucumber juice
I started making my own cucumber juice years ago. I learned about it when I was straining the cucumbers for a salad. I took a sip of the drippings, which had salt in it because I'd salted the cucumbers in the strained. I was hooked!

Since then I've made cucumber juice every chance I get.

I Googled it and found someone else who does cucumber juice, too, though this recipe has sugar in it, which I've never put in. Also, this recipe uses the whole cucumber:

http://acozykitchen.com/cucumber-juice /

Nice pics at this link, too. I note this blogger used Armenian cukes, but I've always used regular cucumbers and also Kirbys.

My husband noted that this would also make a good Bloody Mary: just substitute the cucumber juice for the Bloody Mary mix.

One other summer recipe I like with cucumbers is cucumber soup. I use a Mollie Katzen recipe. Oh man, I could sip that all day long.

Vive la cucumber!


Cher


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Botany Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Aug-30-11 12:15 PM
Response to Original message
7. Local food bank
n/t
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