Cuke Control
Last summer, our cucumbers took over the garden, sprawling and creeping out and beyond the confines of raised beds, protective wires, and onto the lawn where they produced prodigiously. We jerry rigged sticks and twine, adding and improvising as the vines grew, but this proved a challenge because the plants took on a strength of their own, leaving us playing hide and seek come picking time with cukes growing in locations other than the most visible. Though we enjoyed the crisp, watery results, we nearly ran out of ideas for recipes containing cucumbers, and even (almost) cried uncle for having too much gazpacho sitting around. In brief, the heat and conditions made cuke production one of the most successful in years, as you may also have experienced.
This year, looks like the early humidity and heat are encouraging a repeat. We are excited, but will be prepared this time. I’ve planted fewer seeds and given them more real estate in the garden, so the plants can grow and sprout without cramping and tangling with other veggies. Here’s a picture of our new design, a modified tomato (trellis) attached on one side by sticks and twine so as to create a canopy effect and promote growth within the raised bed. If the vines reach outwards, we will train them back and around the bed, creating a looped effect so as to give space and air to the plants, and allow for easier picking.
Here is a simple recipe for baked cucumbers that is sure to please. From Julia Child’s kitchen, this dish surprises guests who usually need a minute or two to identify the vegetable correctly. Cooked cucumbers change flavor as they simmer with butter. Who would have thought?
Peel 6-8 cucumbers, cut into lengthwise strips about an inch long, then scoop out the seeds. Toss them in a bowl with 2 T. wine vinegar, 1 teaspoon salt, a pinch of sugar. Let them sit for 30 minutes, tossing occasionally. Pre-heat oven to 375 degrees Fahrenheit. Place the cucumbers in a buttered oven proof dish with a half chopped onion and a sprinkling of pepper. Optionally, cut up and sprinkle fresh basil or dill atop the cucumbers. Cook for approximately 1 hour, tossing periodically. When they are tender and slightly crisp, remove and serve. (serves 4-5 as a side dish)
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