I'm blaming the husband. This year he decided to put fencing in his garden for pole beans. When he was left with an empty row of fence, he rooted through The Seed Box and unduly chastised me for hoarding seeds that had extended past their toddler years. Stating the germination rate was bound to be near 5%, he planted several packets worth. You see where this is going... ALL of the seeds appear to have germinated. As for the new seed packets he bought from the 2010 harvest? Not nearly as successful germinating and they took longer to harvest.
Fortunately, we love pickles. I've canned several different cucumber pickles, including Bread and Butter; Spicy Texas style; Curry; Kosher Dills; Old Fashioned Lime Pickles; and Sweet Pickle Chips. Whole pickles, ruffled chips, pickle chunks, pickle spears and quarters. We've even made sweet pickle relish and a couple varieties of piccalilli.
For the moment, I'm taking a break from pickling and trying out other cucumber recipes, taking advantage of having fresh garden cukes while they're in season. I'll be posting more recipes as I explore some options, including everything from dehydrating cucumbers to cucumber dahl. My latest experiment is *hard* pops ;) I was speaking to a business contact on the phone today who mentioned his intentions to drown his frustrations from the day with a gin and tonic after work. When I told him I actually planned on joining him in this conquest, he probably didn't think I had these in mind! Enjoy these fresh treats while the last of the warm Summer days are still here - Autumn is right around the corner!
Cucumber Lime Pops with Gin (adapted ever so slightly from Food and Wine)1/4 cup agave syrup
1/4 cup plus 1 tablespoon water
1/4 cup coarsely chopped mint leaves
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
1/4 cup gin
One 12-ounce cucumber—peeled and seeded
1/2 teaspoon unflavored powdered gelatin
In a small saucepan, mix together agave syrup with 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl. While waiting for it to cool, pulse cucumber in a food processor until it forms a purée. If mixture is still too thick, pulse with an immersion blender. Whisk in the lime zest, lime juice and gin, then add to cooled syrup. Mix gelatin with 1 tablespoon of water and let stand until thickened. Microwave the mixture at high power for 10 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture. Pour into popsicle molds - I use a fluid measuring cup with a spout to help ensure the mixture makes it inside the molds, rather than all over the counter. Freeze overnight.
To unmold, place molds into a container of very warm water for about 20 seconds and turn mold upside down, carefully pulling popsicle stick.
Mmmm....
1/4 cup plus 1 tablespoon water
1/4 cup coarsely chopped mint leaves
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
1/4 cup gin
One 12-ounce cucumber—peeled and seeded
1/2 teaspoon unflavored powdered gelatin
In a small saucepan, mix together agave syrup with 1/4 cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into a large bowl. While waiting for it to cool, pulse cucumber in a food processor until it forms a purée. If mixture is still too thick, pulse with an immersion blender. Whisk in the lime zest, lime juice and gin, then add to cooled syrup. Mix gelatin with 1 tablespoon of water and let stand until thickened. Microwave the mixture at high power for 10 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture. Pour into popsicle molds - I use a fluid measuring cup with a spout to help ensure the mixture makes it inside the molds, rather than all over the counter. Freeze overnight.
To unmold, place molds into a container of very warm water for about 20 seconds and turn mold upside down, carefully pulling popsicle stick.
Mmmm....
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