What do you do with a glut of green cucumbers?First you remind yourself to plant some pickling cucumbers next year.
Second, you make some Tsatziki Dip.
Ingredients:- Two cups of plain yoghurt
- 2 cucumbers
- Dill about a tblspn, or you can use mint.
- Juice of one lemon
Method:
- Suspend yoghurt in a cloth over a bowl for two hours to drain the whey...throw the whey away.
- Peel, seed, chop cucumbers and place in a colander sprinkled liberally with salt for half an hour. Most of the salt runs away with the juice from the cucumbers...but you can rinse the cucumbers if you want.
- Blend cucumbers, lemon juice and dill.
- Stir this mix into yoghurt.
Delicious straight off, but even better the next day when the flavours have blended.
Third, knowing there are many more on the vine, you feed the rest to the chickens and the goats.
Yummy!Think of the goat and chook enjoyment.
ReplyDeleteOh yum, Hazel tsatziki dip is by far my favourite; I cannot eat Indian food without it!
ReplyDeleteI am very envious of your glut of cucumbers, I had a few last year but the rain got to them and then the hot sun finished them off. I will most certainly grow them again though - gosh they are lovely fresh.
Eat up young Hazel!
Could you feed the whey to the animals? Perhaps soak some grain in it first?
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ReplyDeleteDon't forget the olive oil and salt to make it authentically Greek!
ReplyDeleteIt makes it velvety and creamy... mmmmmmmmmmmmmmmmmmmmmmmmm
Did you know that in Greece its not a dip but a condiment?
well technically its a 'salad'
ReplyDeleteI'll be quiet now.
ReplyDeleteHazel, I just love your "header" photographs, and the fact that you change them practically every day. The close-up of the grated carrots is stunning.
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